Gluten Free Grilled Teriyaki Squid Recipe

by Carol Kicinski on September 21, 2011

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Gluten Free Recipes - Grilled Teriyaki Squid

Gluten Free Grilled Teriyaki Squid Recipe

When my g-kid Julian was about 4, we went out to dinner and one of the things we ordered was grilled squid. When the squid arrived, he asked me what the parts with the tentacles were. Being a person who believes we should always tell children the truth, I told him they were giant spiders!

The hysterical part is, he happily chowed down on the “grilled spiders” but later, the very idea of a carrot cake was totally appalling to him – after all, who puts vegetables in cake?!!

I love the simplicity of this recipe (seriously – 2 ingredients!) and the zen-like presentation. I originally developed this as a gluten free grilling recipe for San-J but it can just as easily be used in a pan on top of the stove. If you have a grill pan, by all means use it to get those pretty grill marks on the squid bodies, if not, just use a skillet.

Gluten Free Recipes - Grilled Teriyaki Squid

Gluten Free Grilled Teriyaki Squid Recipe


1½ pounds cleaned squid bodies and tentacles
¼ cup plus 2 tablespoons gluten free San-J Teriyaki Stir-fry & Marinade plus more for serving


Slide a dinner knife into the tube of a squid body and with a sharp knife, cut 3 or 4 slits into one side of the squid body (the dinner knife prevents the sharp knife from cutting all the way through both sides of the squid). Repeat with the remaining squid bodies. Combine squid bodies and tentacles with ¼ cup San-J Teriyaki Stir-fry & Marinade and marinate for 20 minutes in the refrigerator. Pre-heat the grill to high heat (650 degrees).

Place an oven proof skillet on the grill and heat. Brush the grates of the grill and the skillet with some oil.

Remove the squid from the marinade and discard marinade. Place the squid bodies on the grill, cut side down, grill for 2 -3 minutes, turning once, or until the squid just turns opaque and no longer looks wet. Do not over cook. Cook the tentacles in the skillet for 1 -2 minutes or until they curl up and turn opaque. Brush the squid with the remaining 2 tablespoons of San-J Teriyaki Stir-fry & Marinade and serve. Serve with additional San-J Teriyaki Stir-fry & Marinade on the side if desired.


This Gluten Free Grilled Teriyaki Squid recipe serves 4 – 6

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Categories:    Appetizers

{ 8 comments… read them below or add one }

InTolerant Chef September 22, 2011 at 7:35 am

My family loves squid, espcially when it’s fresh. Lovely quick way to cook it too, yumm. I love to tease my kids, and I think your description is perfect :-)


Carol Kicinski September 28, 2011 at 6:47 pm

Yes, well if g-ma doesn’t tease them who will? :)


Shirley @ gfe September 22, 2011 at 9:53 am

Carol, we’re another squid family. I admit that I usually prefer them cut into rings and fried, although I do like the tentacles just as well fried. Those “spiders” as you say. ;-) But grilled squid with teriyaki sauce sounds like a neat method, too. I think folks in the U.S. tend to be more phobic about squid than those in other countries. Oh, and hehe on the carrot cake aversion!



Carol Kicinski September 28, 2011 at 6:48 pm

I always just had fried until I went to South Africa and they served all their squid grilled – I was hooked! Especially when fresh.


Alisa Fleming September 22, 2011 at 10:59 am

I LOVE calamari steaks, but still get squeemy when I see the tentacles. No idea why!


Carol Kicinski September 28, 2011 at 6:46 pm

That’s because they are spiders!!!!


Julie September 28, 2011 at 6:42 pm

You are kind of twisted aren’t you :) I love that you told him he was eating spiders! These looks great, have never hjad grilled squid.


Carol Kicinski September 28, 2011 at 6:43 pm

Haha, yes I am but I am thinking you are too :)


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