Gluten Free Chicken Kabobs

 

 

 

Gluten Free Chicken Kabobs
 
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Total time
 
Gluten Free Chicken Kabobs
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 4 chicken breast, skinless and boneless; cut into 1 inch cubes
  • olive oil
  • 4 garlic cloves, minced or you can use McCormick Ground Garlic - gluten free
  • 1 lemon, juiced
  • ⅓ cup fresh cilantro, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh rosemary, minced
  • salt and pepper
Instructions
  1. Combine the herbs in a small bowl.
  2. Drizzle chicken with olive oil and season with salt and pepper. Rub the herb mixture unto the chicken and drizzle the lemon juice all over. Cover and marinate for 30 minutes.
  3. Thread chicken unto metal skewers.
  4. Preheat grill to medium heat. Grill chicken about 4 to 5 minutes per side or until done. Serve with lemon wedges. Yum!

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G-Free Paprika Chicken & Roasted Sweet Peppers

 

 

 

 

G-Free Paprika Chicken & Roasted Sweet Peppers
 
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G-Free Paprika Chicken & Roasted Sweet Peppers
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds skinless and boneless chicken thighs, cut into bite pieces
  • 1 pound sweet organic mini peppers
  • 1 small red onion, thinly sliced
  • 1 tablespoon McCormick Paprika - gluten free
  • 3 garlic cloves, minced
  • olive oil
  • salt and black pepper
  • fresh parsley, chopped
Instructions
  1. Place chicken in a large bowl. Drizzle some olive oil and season with paprika, garlic, salt and pepper. Marinate for 15 minutes.
  2. Cut the peppers in half, cut off the stem and remove seeds. Place peppers on a baking dish and broil for few minutes until charred. Transfer roasted peppers to a bowl and cover with foil. Let it stand for about 10 minutes then gently peel off the skin. Roughly chop the peppers and set aside.
  3. Heat a large cast iron pan to medium heat. Add a splash of olive oil and saute the red onion until lightly browned. Set aside. Add more olive oil if necessary. Stir fry the chicken until done about 5 minutes then add the peppers and onions. Garnish with chopped parsley. Serve
Notes
Peeling off the peppers will take a long time so be patient.

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Gluten Free Tandoori Chicken

 

 

 

Gluten Free Tandoori Chicken
 
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Gluten Free Tandoori Chicken
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 8 to 10 boneless, skinless chicken thighs
  • ½ cup plain yogurt
  • 1 tablespoon vegetable oil
  • ½ lemon, juiced
  • 4 garlic cloves, minced
  • 2 inch ginger, minced
  • 4 teaspoons Hunts Tomato Paste - gluten free
  • 2 teaspoon McCormick ground coriander - gluten free
  • 1 teaspoons McCormick Paprika - gluten free
  • 1½ teaspoon McCormick Ground Cumin - gluten free
  • salt
  • lemon wedges for garnish
Instructions
  1. Lightly season chicken with salt and squeeze some lemon.
  2. In a large bowl, combine yogurt, ginger, garlic, vegetable oil, tomato paste, coriander, cumin, paprika, and ½ teaspoon salt. Toss the chicken in the mixture and coat. Marinate for 3 hours or overnight for best result.
  3. Preheat gas grill to medium heat. Grill the chicken about 4 to 5 minutes per side until slightly charred. Serve with lemon wedges.

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Gluten Free Grilled Tuscan Chicken

 

 

 

 

Gluten Free Grilled Tuscan Chicken
 
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Gluten Free Grilled Tuscan Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 6 chicken leg quarters
  • ½ cup olive oil
  • 1 bunch fresh rosemary, chopped
  • 5 garlic cloves, chopped or minced
  • salt and pepper
  • 2 lemons, juiced
  • lime wedges
Instructions
  1. Drizzle chicken with olive oil, season with salt, pepper, lemon juice and garlic. Place in a large resealable bag and marinate for 3 to 5 hours in the fridge.
  2. Preheat gas grill to medium high heat. Grill the chicken about 10 minutes per side or longer until internal temperature reaches 165 degrees F.
  3. Serve with lime wedges.

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Gluten Free Grilled Chicken Salad

 

 

Gluten Free Grilled Chicken Salad
 
Prep time
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Gluten Free Grilled Chicken Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • DRESSING
  • ¼ cup Private Selection Balsamic Vinegar of Modena - gluten free
  • 2 teaspoons French's Dijon Mustard - gluten free
  • ½ cup olive oil
  • 2 teaspoons raw honey - naturally gluten free
  • 2 green onions, thinly sliced
  • salt and pepper
  • SALAD
  • 1 head romaine lettuce, sliced
  • 2 cups baby arugula
  • 2 ears corn, grilled
  • 1 small red onion, sliced into thin rounds or disc
  • 2 chicken breast, boneless and skinless, filleted
  • 2 cloves minced garlic
  • 1 tablespoon minced oregano
  • 1 cup English cucumber, thinly sliced
  • 1 ripe avocado, diced
  • 1 cup cherry or grape tomatoes, halves
  • olive oil
Instructions
  1. Heat grill to medium high heat.
  2. Drizzle chicken with olive oil, season with salt, pepper, minced garlic, and oregano.
  3. In a medium bowl whisk together the dressing ingredients and set aside.
  4. Grill the chicken about 3 to 4 minutes per side. Slice into bite pieces when it's cool enough to handle.
  5. Drizzle corn and red onions with olive oil then grill until slightly charred about 5 minutes. Strip the kernels from the corn cobs.
  6. Mix arugula and romaine lettuce on a platter. Drizzle some dressing. Top with grilled chicken, corn, avocado, tomatoes, cucumber, grilled onions and drizzle some dressing over the salad. Serve

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