An easy marinade for soy free teriyaki chicken with gluten free coconut aminos. Boneless skinless chicken thighs are the standard but this marinade will be a delight with any protein from delicate tofu to thick cuts of sirloin. Don't need an allergy friendly recipe? Substitute low sodium soy sauce for the coconut aminos.
Combine the marinade ingredients in a large shallow dish or a gallon size zip top bag. Add chicken (or other protein) and cover. If using a zip top bag gently squeeze out any air before sealing. Refrigerate for an hour rearranging meat once or twice to achieve even coverage.
Remove from marinade and grill or bake chicken until fully cooked.
To use the marinade as a sauce:
Strain the remaining marinade into a small sauce pan. Whisk in 2 teaspoons of cornstarch. Slowly bring the marinade to a boil on medium high heat. Hold at a boil for 5 full minutes stirring frequently. Any marinade that has come into contact with raw meat must be boiled for at least 5 minutes to kill any harmful bacteria. After boiling you may store the teriyaki sauce in a sealed container for up to 2 weeks.