Gluten Free Teriyaki Marinade
This gluten-free teriyaki marinade is going to elevate your dinner! Use it with chicken or steak for a quick marinade or make it ahead of time and place it in the fridge overnight. Either way, this recipe is going to give you a super flavorful meal. Plus it's gluten-free, paleo, and Whole30 compatible.
Equipment
- A large liquid measuring cup
- A garlic press
Ingredients
- ⅓ cup coconut aminos
- ⅓ cup balsamic vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves
- ½ tsp Diamond Crystal kosher salt
- ½ tsp ground ginger
- 5 scallions
Instructions
- Wash the scallions and remove any pieces that are shriveled or brown. Then using a large sharp knife and a cutting board, slice the dark and light green portions into small pieces. Dump them into a medium container or jar with a lid.
- Use a large measuring cup to measure the coconut aminos and balsamic vinegar and pour them into the same container.
- Using a measuring spoon, measure out the sesame oil and dump in with the other ingredients.
- Peel a large clove of garlic and put it through a garlic press, scraping the pressed garlic into the container.
- Measure out the kosher salt and ground ginger with a measuring spoon and dump it into the container.
- Put the lid on the container and shake until well combined. Pour it over our food and let sit for at least 30 minutes to marinate. Can be made ahead of time and stored in the fridge for up to 3 days.