This gluten-free teriyaki marinade will lift any weeknight dinner. It works beautifully with chicken or thin cuts of steak—use it for a quick 30-minute soak or make it the night before and refrigerate to deepen the flavor. The finished marinade is versatile for grilling or pan-searing and fits gluten-free, paleo, and Whole30 diets.
A simple, well-balanced marinade changes everything. It pairs perfectly with grilled teriyaki chicken or chicken kabobs and only takes a few minutes to combine. Even a short marinating time delivers a lot of flavor, but allowing the marinade to sit overnight will make the flavors more pronounced.
While this recipe is a staple for gluten-free chicken dishes, it also complements thin steaks such as skirt or flank steak. Serve the cooked meat over rice, cauliflower rice for a paleo option, or alongside roasted vegetables.
Ingredients
- Coconut aminos – these provide sweetness and umami; any brand will work.
- Balsamic vinegar – aged balsamic adds depth, but a standard balsamic will do.
- Sesame oil – toasted sesame oil adds a nutty note; regular sesame oil is fine if needed.
- Minced garlic – use freshly minced or pressed garlic for best flavor.
- Green onions – use both the light and dark green parts, finely sliced.
- Ground ginger – use fresh spice from a recently opened jar for best aroma.
- Kosher salt – amounts assume Diamond Crystal kosher salt; adjust if using a different brand.
Teriyaki sauce vs. teriyaki marinade
Teriyaki sauce is typically thicker and added to finished or nearly finished dishes, like stir-fries, while a teriyaki marinade is thinner and designed to flavor raw meat before cooking. Sauces are often thickened with cornstarch or tapioca and sweetened with brown sugar or maple syrup. If you prefer a finished sauce consistency, consider using a teriyaki sauce recipe rather than this marinade.
Can you substitute coconut aminos?
Coconut aminos contribute a mild sweetness that helps mimic traditional teriyaki flavor. Tamari, gluten-free soy sauce, or other liquid aminos are saltier and not ideal direct replacements here. If you do substitute, reduce added salt and taste as you go.
Recipe tips
- Use fresh spices. Ground ginger loses brightness over time; a fresh jar—or fresh grated ginger—will make the marinade pop.
- Substitute fresh ginger if you prefer. Grate about an inch of peeled fresh ginger and add it directly to the marinade for a brighter ginger note.
- Make it ahead. This marinade improves with time. Prepare it in the morning or the night before and store it in the refrigerator for up to three days.
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Gluten Free Teriyaki Marinade
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Main Course
10
10
Taryn Solie
Equipment
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A cutting board
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A large sharp knife
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A large liquid measuring cup
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Measuring spoons
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A garlic press
Ingredients
- ⅓ cup coconut aminos
- ⅓ cup balsamic vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced or pressed
- ½ tsp kosher salt (adjust if using a different brand)
- ½ tsp ground ginger
- 5 scallions, thinly sliced
Instructions
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Wash scallions and remove any wilted bits. Slice the white and green portions thinly and place them in a medium jar or container with a lid.
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Measure the coconut aminos and balsamic vinegar into the container.
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Add the sesame oil.
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Peel and press the garlic into the jar.
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Stir or add the kosher salt and ground ginger to the mixture.
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Secure the lid and shake until well combined. Pour the marinade over your protein and let it marinate at least 30 minutes. Store any leftover marinade in the refrigerator for up to 3 days.