Gorgeous Gluten Free Pasta with Grilled Teriyaki Chicken Thighs


Grilled Teriyaki Chicken Pasta
Photo: Angela Mombourquette

This recipe is a two-fer. On the first night, you are going to make the delicious grilled teriyaki chicken thighs. Because you have your whole barbecue grill to work with, you are going to make enough grilled teriyaki chicken thighs to feed a small army.

The secret to grilling this chicken is to use low heat and watch it closely; you’ll flip the pieces frequently so the sugars in the marinade don’t burn. (Chicken thighs are moist enough that all this flipping won’t dry the meat out.)

You are going to eat this chicken as-is the day you grill it, perhaps with some roasted potatoes and a side of sweet corn.

The next day, you are going to have some leftovers.

And that’s when you’re going to make this meal. You might want to plan a romantic dinner for two, because this dish is smart, refined, and restaurant-worthy. Or maybe double the recipe and invite some friends over for an evening of wine and deep discussion. Either way, prepare to be wowed, because this is a terrific meal: satisfying, savoury and sophisticated.

Grilled Teriyaki Chicken

½ cup gluten free tamari or soy sauce
¼ cup water
2 tbsp rice vinegar
1½ tbsp brown sugar
¼ cup white sugar
1½ tsp minced garlic
1½ tsp minced ginger
12-16 boneless, skinless chicken thighs

In a small bowl, whisk tamari sauce, water, rice wine, brown sugar, white sugar, garlic and ginger until blended. Place chicken thighs in a large zipper-locking plastic bag. Pour in sauce, squeeze out most of the air and zip the bag tight. Squish/shake the chicken around to ensure the sauce coats each piece. Refrigerate from one hour to one day. Periodically turn the bag and shake things around to make sure all the chicken gets marinated evenly.

Heat grill to high, then turn all burners to medium low. One by one, place each chicken thigh on the grill. Close cover. After 3-4 minutes, lift lid and flip each piece of chicken. Close cover. After 3-4 minutes, flip each piece again. Flip each piece another two or three times, every 2-3 minutes or so, until the meat is cooked and reaches an internal temperature of 74°C (165°F). Enjoy with your favourite sides.

Makes 6-8 servings.

Gorgeous Gluten Free Pasta with Grilled Teriyaki Chicken Thighs

This is where — on day two — the leftover grilled chicken becomes your best friend.

4 fully cooked grilled teriyaki thighs
1 340-g (12 oz) package gluten free spaghetti (corn and rice mixture works best)
4 tbsp olive oil
2 tbsp minced garlic
2 tbsp butter (optional)
1 tbsp sesame seeds

Thinly slice the cooked chicken pieces and set aside. Bring a large pot of salted water to a boil.

Immediately after adding the spaghetti to the water, add 2 tbsp of the olive oil to a large frying pan or wok over medium high heat. Add garlic to the hot oil and sauté until it just begins to brown. Add the sliced chicken to the wok and stir. Sauté chicken over medium heat, stirring occasionally, The meat should brown and caramelize slightly.

One minute before the pasta is cooked to al dente, remove from heat and drain. Immediately add the cooked spaghetti to the medium hot wok. Drizzle the remaining olive oil over the pasta. Add butter and toss to coat. Gently combine the spaghetti with the chicken and garlic. Sprinkle on sesame seeds, and continue to toss the mixture over medium high heat for about a minute, until everything is mixed and the pasta has browned ever so slightly.

Remove from heat and serve immediately.

Makes 4 servings.

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