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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:

⅓ cup balsamic vinegar

⅓ cup agave syrup

1 teaspoon freshly grated ginger

¼ 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 10 minutes. Cool and then add the miso, mirin, and water.

2. Marinate the chicken in the sauce (reserve a spoonful or 2) for at least 1 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.

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