This gluten-free teriyaki marinade will take your weeknight dinners up a notch. It works beautifully with chicken or thinner cuts of steak like flank or skirt steak. Use it for a quick 30-minute marinade or prepare it the night before and refrigerate to deepen the flavor. The finished dish is great on the grill or stovetop, and pairs well with rice, cauliflower rice for a paleo option, or roasted vegetables. This recipe is gluten-free and compatible with paleo and Whole30 lifestyles.
This simple marinade comes together fast and delivers big flavor. It’s perfect for grilled teriyaki chicken or teriyaki chicken kabobs, and it only needs a short marinating time to make a noticeable difference.
While this marinade is a family favorite for chicken, it also shines with steak. For best results with beef, choose thinner, more tender cuts and slice against the grain before serving. The tangy-sweet profile of the marinade complements rice, steamed vegetables, or cauliflower rice if you’re following paleo or Whole30.
Ingredients
- Coconut aminos – any brand works; they provide the savory-sweet base while keeping the recipe gluten-free.
- Balsamic vinegar – aged balsamic adds depth, but any balsamic will work.
- Sesame oil – toasted sesame oil adds a nutty note; use regular sesame oil if needed.
- Fresh garlic – freshly minced or pressed garlic delivers the best flavor; avoid garlic powder.
- Green onions (scallions) – use both the light and dark green parts, thinly sliced.
- Ground ginger – powdered ground ginger is convenient; make sure it’s fresh for better flavor. You can substitute finely grated fresh ginger if preferred.
- Kosher salt – recipe uses Diamond Crystal kosher salt; adjust if you use a different brand, since salinity varies.
Teriyaki sauce vs. teriyaki marinade
Teriyaki sauce is typically thicker and used to finish cooked dishes like stir-fries, often thickened with cornstarch or tapioca and sweetened with sugar or maple syrup. A teriyaki marinade is thinner and designed to flavor raw meat before cooking. If you prefer a thicker sauce to brush on at the end of cooking, look for a dedicated teriyaki sauce recipe.
Can you swap coconut aminos for tamari, soy sauce, or liquid aminos?
It’s best not to swap coconut aminos for tamari, soy sauce, or liquid aminos in this recipe. Coconut aminos contribute a mild sweetness that mimics traditional teriyaki. Those other options are significantly saltier and will change the balance of the marinade.
Recipe tips
- Use fresh spices. Ground ginger loses potency over time; a fresh jar or fresh grated ginger will make the marinade brighter.
- Substitute fresh ginger if you like. Peel and grate about 1 inch of fresh ginger into the marinade in place of the powdered ginger.
- Make it ahead. The marinade can be mixed in the morning or the night before and stored in the refrigerator for up to 3 days. Marinating longer deepens the flavor.
Pin this teriyaki marinade recipe for later!
Follow the author on social media for more gluten-free and Whole30-friendly recipes.
As an Amazon Associate, the author may earn from qualifying purchases.
If you try this gluten-free teriyaki marinade, please leave a star rating and share your results in the comments.
Gluten Free Teriyaki Marinade
Equipment
- A cutting board
- A large sharp knife
- A large liquid measuring cup
- Measuring spoons
- A garlic press (or a fine mince)
Ingredients
- ⅓ cup coconut aminos
- ⅓ cup balsamic vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, pressed or minced
- ½ tsp Diamond Crystal kosher salt (adjust if using a different brand)
- ½ tsp ground ginger (or 1 tsp grated fresh ginger)
- 5 scallions, thinly sliced
Instructions
- Wash the scallions and trim any wilted or brown parts. Slice the white and green sections into thin pieces and place them in a medium jar or container with a lid.
- Measure the coconut aminos and balsamic vinegar into a large measuring cup, then pour them into the container with the scallions.
- Add the sesame oil.
- Peel and press or finely mince the garlic, then add it to the mixture.
- Measure and add the kosher salt and ground ginger (or freshly grated ginger).
- Seal the container and shake until combined. Pour the marinade over your protein and let it sit for at least 30 minutes. For deeper flavor, marinate longer or refrigerate the prepared marinade for up to 3 days before using.