- 1½ pounds cleaned squid bodies and tentacles
- ¼ cup plus 2 Tablespoons San-J Teriyaki Sauce plus more for serving
Slide a dinner knife into the tube of a squid body and with a sharp knife 3 or 4 slits into one side of the squid body (the dinner knife prevents the knife from cutting all the way through). Repeat with the remaining squid bodies. Combine squid bodies and tentacles with ¼ cup San-J Teriyaki Sauce and marinate for 20 minutes in the refrigerator. Pre-heat the grill to high heat (650°F).
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 on the grill, scored 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 Sauce and serve. Serve with additional San-J Teriyaki Sauce on the side if desired.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
In this recipe
– Gluten Free