Teriyaki Chicken

Teriyaki Chicken (low-amine, soy-free, gluten-free, dairy-free, tomato-free, low-carb, paleo) photo

Teriyaki Chicken (low-amine, soy-free, gluten-free, dairy-free, tomato-free, low-carb, paleo)

Low-amine teriyaki chicken is a real treat, since soy sauce is high in amines. It is easily made, though, with a little low-amine soy sauce substitute and sesame oil substitute!

1/2 C soy sauce substitute

1/4 C sesame oil substitute

6 medium cloves garlic, pressed

1 heaping Tbsp ginger, grated

1 Tbsp sugar

1 tsp cornstarch

Two chicken legs & thighs

1/4 red onion, cut into slices

  • Mix all ingredients together (except onions) in a large Ziplock bag until sugar is dissolved.
  • Let marinate for four hours, flipping halfway through.
  • Preheat oven to 375 degrees.
  • Lay marinated legs down in a Pyrex pan and lay onions around them. Add about 1/4 C of the marinade. Baste twice during cooking.
  • Bake for 25 minutes, or until internal temperature reaches 165 degrees.
  • Serve hot with rice.

AMINE BREAKDOWN:Very Low Amine: garlic, ginger, cornstarch, skinless chicken legs and thighs, onionLow Amine: soy sauce substitutesesame oil substitute, sugar

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47.606209 -122.332071Published in:

on April 10, 2012 at 8:04 pm  Comments (13)
Tags: Chicken, Cooking, food, Japanese food, recipes, teriyaki

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