Sticky Teriyaki Chicken

Today was a really productive day! I got up early and made Pina Colada pancakes for the Family. Then I went for a one hour walk with the dogs. Then I came back home and did my chores, cooked, cleaned, worked on a few websites! All in all a pretty good day! It is getting hot here. I consider hot in the upper 80's. It is nice having all window's and door's open all day long. The smell of Herbs, Citrus, flowers etc... float through my house all day long. I love it! 

Now on to dinner. 

I am not ashamed to say I do not like working with meat on the bone. Washing it, and removing the fatty skin can sometimes just ruin my cooking experience. But, my Family loves it, so I do it. Well worth the reward when they eat it all up. My daughter loves sticky chicken on the bone. I think soon I will have her remove the skin and see if she still loves it. 

Gluten Free Sticky Teriyaki Chicken

adapted from Nugget Market

4 lbs. chicken legs, bone-in 

3/4 cup gluten free soy sauce -or- braggs liquid amino acids

1 inch  piece fresh ginger, grated
1/2 cup granulated sugar 

3/4 cup water 

1/4 cup green onion, sliced 

Heat gf soy sauce, ginger, sugar, water, and bring to a boil in a large saucepan.

Lower heat to simmer, then add chicken legs and sprinkle with green onion, save a little green onion for garnish later. 

Cook chicken in saucepan, covered, for 30 minutes. When chicken is almost finished, take the lid off and turn the heat up to high for 5 more minutes.
When the sauce thickens and the chicken is glazed, remove chicken, strain the sauce and serve over white rice garnished with some green onion.

Also I was nominated for the top 25 Circle of Mom's food Blogs. If you have a chance and want to vote, that would be great! You can vote once per day!

Follow Us: