Detox Teriyaki Chicken This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency. 1. To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water. 2. Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight. 3. Heat your grill to medium heat. 4. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through. 5. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions. makes 1

for sauce:, 1/3 cup balsamic vinegar, 1/3 cup agave syrup, 1 teaspoon freshly grated ginger, 1/4 teaspoon freshly ground black pepper, 1 teaspoon barley miso, 1 teaspoon mirin, 1 tablespoon water,

for chicken:, 1 chicken breast, detox teriyaki sauce, 1 finely chopped scallion, 4 sprigs cilantro, roughly chopped.

Make

Tip

Serve at a dinner party and no one will know it's a detox dish.

Detox Teriyaki Chicken

goop

This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency.

makes 1

for sauce:

1/3 cup balsamic vinegar

1/3 cup agave syrup

1 teaspoon freshly grated ginger

1/4 teaspoon freshly ground black pepper

1 teaspoon barley miso

1 teaspoon mirin

1 tablespoon water

for chicken:

1 chicken breast

detox teriyaki sauce

1 finely chopped scallion

4 sprigs cilantro, roughly chopped

1. To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water.

2. Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight.

3. Heat your grill to medium heat.

4. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through.

5. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.

You may also like
recipes
Six-Layer Chocolate Cake

This is crazy rich and decadent, but in a way that justifies the caloric splurge—it's kind of the perfect solution for a homemade birthday cake.

Read More
recipes
Anchovy and Rosemary Paste

Top grilled steak or chicken with this, or spread a thin layer on toasted bread for an easy appetizer.

Read More
recipes
Cranberry Simple Syrup

From the PDT bar menu: Cranberries are the last seasonal berries available before winter settles into the Northeast. Around Thanksgiving, we decided to use ours to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.