Happy Fourth of July! I’m sure you’re all spending the day cracking your well-worn copies of the Federalist Papers and appreciating the great minds and great struggle that created this amazing, messy experiment in Democracy that we call America. You might think mentioning the Federalist Papers as overly nerdy, but I can guarantee you that all of my college friends from James Madison treasure their copy as much as I do mine.
Anyway, once you’ve finished with your perusal of our country’s founding, it’s time for the other 4th of July tradition – grilling…and rather than just burgers, might I suggest something a little more exciting like teriyaki chicken?
This is another recipe from the Elon Files. When I first went gluten-free, salmon and lamb were pretty much the only proteins my body could tolerate. My friend Elon was telling me about her favorite salmon marinade on one of many lunch hours where we probably talked mostly about food. This is a pretty simple asian marinade, and it is fantastic on salmon, but I also really love it on chicken or skirt steak. I usually marinade at night, and then pour it over the meat in a storage container the next morning, and let it work its magic while I’m at work. One word of caution – don’t let it marinate more than a day, or the ginger will turn the meat to mush. And the marinade recipe is more like broad guidelines – you’ll have to taste as you go, and balance the salt-sweet-spice-sour flavors to make the balance you like.
1 whole chicken, about 3.5lbs
approx 3T Tamari, wheat free
1/2 cup Cream Sherry
2 T fresh grated ginger
1 T honey
squeeze of siracha
2 cloves garlic, minced
1 green onion, sliced
- Break down your chicken into 6 pieces. What?! You don’t know how? Check out gluten-free girl’s adorable video to learn how to master the art of breaking down a bird.
- Make the marinade the night before you plan to grill. Combine the tamari, sherry, ginger, honey, garlic, green onion and siracha in a small bowl. Cover, and stash in the fridge until morning. Before you head out for the day, pour the marinade into a storage container, and nestle the meat into the liquid, skin sides down. When you get home in the afternoon, flip the chicken so that the other side has some time to soak in the flavor.
- Grill it up: Preheat grill to 400 degrees. Place breast and leg pieces on the grill, skin side down, close the lid and cook for 10 minutes. Open the grill and flip the legs and breasts and add the wing pieces to the grill. Grill for another 15-20 minutes, until the chicken is done, but not dry. Serve.