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Gluten Free Teriyaki Burger with Asian Slaw
Prep time
Cook time
Total time
Gluten Free Teriyaki Burger with Asian Slaw
Author: J. Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- ½ cup Tamari Soy Sauce - gluten free
- ⅓ cup brown sugar
- Udi's Gluten Free Classic Hamburger Buns
- 1 tablespoon sesame oil
- 1 lemon juice
- 5 garlic cloves, minced
- 2 inch fresh ginger, sliced
- kosher salt
- black pepper
- SLAW:
- 1 cup shredded napa cabbage
- ½ cup carrots matchsticks
- ½ ripe mango, thinly sliced into sticks
- ⅓ of small red onion, thinly sliced
- 2 radishes, thinly sliced
- 1 juice of lime
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons Tamari Soy Sauce - gluten free
- kosher salt
- black pepper
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, place the chicken and the seasonings. Add a little salt and black pepper. Stir to coat the chicken. Cover and marinate for at least 3 hours or overnight in the fridge.
- Grill the chicken thighs on high heat to sear about 3 minutes then flip and cook the other side for about 3 to 4 minutes.
- Combine the slaw ingredients in a large bowl. Toss and season with salt and pepper.
- Arrange the buns on a plate, top with grilled chicken then the slaw. Enjoy!
