As I was strolling down the street yesterday morning, pondering life and hanging out with my mini-me, I had a sudden urge to make some teriyaki chicken for dinner that night – I was craving (thanks pregnancy) that combo of sweet, salty and umami goodness. You know it, right?
Chicken drumsticks were in the fridge and ready to go, and I was certain I could rustle up a bunch of other ingredients to make this work for me. I was a lady on a mission. And it certainly paid off – the only thing I would change next time is to make more, as I didn’t expect my 2 year old to devour so much to herself!
You could probably use another cut of meat – thighs or something, but I really like to use meat on the bone whenever and wherever I can. Not only does it keep the meat nice and moist (sorry for those of you who struggle with the word “moist”), but when we munch on the bone, we are exposed to a wonderful array of nutrients and healing components that are great for nourishing our gut, skin and joints. Not to mention the amino acid profile in the more gelatinous cuts of meats, helps us to balance out that in muscle meat (bones, ligaments, tendons etc are richer in glycine, whereas muscle meat is high in methionine – we need a balance here).
Oh and then there is the added bonus that chicken drumsticks are cheap! Seriously – I rarely ever bother with the breast these days. It often dries out, it’s expensive, and you’re missing out on those other, aforementioned, beneficial healing properties.
This really was easy, and Olivia absolutely loved it. I gave her 1 drumstick to herself, which left her demanding “More yahkeee!!” (her way of politely requesting more teriyaki chicken) until she devoured TWO whole drumsticks!! Good on her, right?! I hope it goes down just as well in your household.
GF, SF, DF Teriyaki Chicken
Serves 3-4 (unless one member of your household also decides they want it all)
- 6 organic, free-range chicken drumsticks
- 2 garlic cloves, minced
- 2Tbsp ginger, freshly grated (makes it quite gingery…you could use less, if you wanted)
- 2Tbsp apple cider vinegar
- 1 heaped Tbsp tapioca/arrowroot flour
- 1Tbsp sesame oil
- 2Tbsp honey
- ¼ cup GF tamari
- Mix all ingredients, except chicken, in an oven-proof dish (you might need to use a whisk/fork if the arrowroot/tapioca goes clumpy). Place the chicken in and coat with sauce. Pop in fridge for a few hours to marinade (turn once or twice, if possible)
- Preheat oven to ~150 degrees C
- Once hot, place dish with chicken and sauce in the oven and bake for ~45mins (keep an eye on it – my current oven is a bit rubbish, so my timings could be a bit wonky); baste chicken with sauce 1-2 times in this period
- Meanwhile, cook your veggies and whatever you are serving your yumminess with – I used rice noodles. Easy and kids love ’em.
- Remove chicken from dish, slice meat off bones (but serve the bones on the side to munch on – very good for you!), and then mix the meat back in with the sauce in the dish
- Serve chicken, sauce and veg on top of your noodles (or whatever you are using)