Lime Coconut Chicken

Make this. You won't be sorry. Original recipe found here.

Ingredients:

2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges

Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.

Guedo Tacos

Chicken:
4 chicken breasts – flattened
2 T. oil
2 T. garlic powder
2 t. cumin
2 T. chili powder
¼ t. oregano
dash of cinnamon
juice of 1 lime

Tacos:
2 dozen corn tortillas
½ lb. grated cheese

Garnishes:
½ head cabbage, core removed and shredded
limes- quartered (to squeeze juice on tacos)
tomatoes – diced
onion – diced
sour cream
salsa
Pico de Gallo
guacamole

To flatten chicken place breasts between 2 sheets of plastic wrap and pound with the flat side of a meat mallet. This allows the meat to cook evenly. Place the chicken breasts in a zip lock bag and add oil, garlic powder, cumin, chili powder, oregano, and lime juice. Refrigerate and allow to marinate for at least 1 hour. Remove form marinade and grill until chicken is done. Allow to rest 5 minutes before slicing. Slice into thin strips.

To make tacos: Pre heat a non-stick skillet. Take one corn tortilla and dip in water. Place in the hot skillet. Add a small handful of cheese and top with another wet tortilla. Allow to cook about 1 minute or until tortilla starts to brown. Flip and cook other side. Place on plate. Add several pieces of chicken and top with garnishes.

Key West Chicken

This recipe is from allrecipes.com.  My sister had this for her birthday dinner the other night, and it was yummy.  The best part -  it is a great quick and easy dinner.  The chicken doesn't have to marinate for very long - 30 minutes and it's still very flavorful.  In addition, the ingredients are kitchen staples.

Ingredients:

3 T. GF soy sauce
1 T. honey
1 T. vegetable oil
1 t. lime juice
1 t. chopped garlic
4 skinless, boneless chicken breast halves

Directions:

1. In a shallow container, blend all ingredients and then add chicken.  Turn to coat.  Cover, and marinate in fridge for 30 minutes.
2. Grill chicken 6 to 8 minutes on each side, until juices run clear.

Tikka Masala

This is a simple recipe my husband's family found on allrecipes.com. They modified it by omitting the marinating step, deciding that it didn't make enough difference in taste. And I modified it a little further by adding spinach and tomatoes. We thoroughly enjoyed it for dinner last night.


Ingredients:

1/2 c brown rice
1/3 c wild rice
14 oz gf chicken broth

3-4 chicken breasts

1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeds removed and sliced thin
2 t ground cumin
2 t paprika
1 t salt, or to taste
1 can tomato sauce (8 oz)
1 c heavy cream
1/4 c chopped fresh cilantro

Baby spinach, torn
Tomato, diced


Directions:

1. Bring chicken broth to a boil, then stir in brown and wild rice. Cover and simmer on low for 45-50 minutes.
2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20-25 minutes. Remove jalapeno slices and discard. 
3. Season chicken breasts with salt and pepper, then grill until no longer pink. Dice.
4. Add grilled chicken to sauce, and simmer for 10 minutes. Stir in chopped cilantro.
5. Serve chicken over rice and baby spinach, then top with tomatoes.

Fajetas

This recipe came from some good friends of mine, out of a grilling cookbook. Yum, yum! Don't eat it without the vinaigrette!

Ingredients:

2 lb chicken (boneless, skinless)
2 onions, peeled and quartered
2 bell peppers, cored, seeded, and quartered
sour cream
tortillas (corn for the gluten free eaters, flour for everyone else)

Marinade:
zest and juice of 2 limes
1/4 c olive oil
1 T chili powder
1 clove garlic, minced
1/2 t salt
1/4 t pepper
2 T cilantro, chopped

Oil Mixture:
1/4 c olive oil
1 T chili powder
1/2 t salt
1/4 t pepper

Avocado Vinaigrette:
2 avocados, peeled and pitted
juice of 1 lime
1/4 c olive oil (this is reduced from the original recipe)
3/4 t salt
1/4 t pepper
1 clove garlic, minced
2 T cilantro, chopped
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
3 T finely chopped onion (use some of quartered onion from above)

Directions:

1. For the marinade, place ingredients in a large zip-lock bag. Mix well, then add the chicken and turn to coat completely. Allow to marinate for 2 to 8 hours.
2. Whisk ingredients for oil mixture. Brush on bell pepper and onion quarters.
3. For the vinaigrette, mash the avocados in a medium bowl with a whisk. Add remaining ingredients and mix well.
4. Grill chicken 4 to 6 minutes per side, or until no longer pink. Grill vegetables 3 to 5 minutes per side, or until almost tender.
5. Slice the meat and vegetables into thin strips.
6. Build fajitas with chicken, vegetables, avocado vinaigrette, and sour cream.

Zesty Marinated Pork Chops

I found this recipe on Gluten Free Easily. It was a winner last night!

Ingredients:
2 tsp onion powder
1 tsp oregano
2/3 cup olive oil
1/2 cup lemon juice
1/2 cup gluten free soy sauce
2 tbsp brown sugar
dash of black pepper
4 – 8 pork chops

Directions:

1. Combine all ingredients in a Ziploc bag. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade and grill pork chops

Allison's Additional Notes:

1. I didn't marinate overnight (instead only about 6 hours), but they still turned out great.
2. I used half of a pork loin, sliced about 3/4 inch thick instead of pre-cut pork chops.
3. I grilled them over high heat, about 3-4 minutes per side. They came out deliciously moist and tender.

Grilled Teriyaki Chicken

This is one of our family favorites from Family Fun.

Marinade:

1/4 c ketchup

1/4 c hoisin sauce (I haven't found a GF hoisin sauce yet, so I used San-J's teriyaki marinade as a substitute)

2 T GF soy sauce

2 T rice vinegar

2 tsp minced garlic

2 tsp minced fresh ginger

2 tsp dark sesame oil

Chicken:

8 boneless, skinless chicken thighs (about 4 oz each)

Sesame seeds, toasted in a skillet

Scallion tops, cute into 2-inch long strips (optional)

Directions:

1. Marinate chicken (at least 4 hours, but preferably overnight) in a gallon-size ziplock bag.

2. Remove meat 20 minutes before grilling. Grill thighs for about 5 minutes per side, transfer to a cutting board, and let rest for about 5 minutes.

3. Slice each piece at a diagonal, and sprinkle with toasted sesame seeds. Serve over rice, garnished with scallion strips. Serves 6-8.

Sarah's Notes: You can use boneless chicken breasts if you prefer, but thighs stay much more moist during grilling.

Lemon Ginger Marinated Chicken

We loved this chicken marinade, found on livingwithout.com (they send me a new recipe every week via e-mail).

Ingredients:

Zest from 1 lemon
1 lemon, juiced (about ¼ cup; use same lemon as above)
2 tablespoons gluten-free soy sauce (I used San-J)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4-5 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces chicken (bone in or boneless)

Directions:

1. Squeeze lemon juice into a bowl with the zest. Add soy sauce, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.
2. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.
3. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked. Or, cook in a skillet over medium heat, about 6 minutes per side. 

Salmon with Dill

Found on allrecipes.com. Another family favorite for us. We usually serve with rice and vegetables or salad.

Ingredients:

1 lb salmon fillets
1/4 t salt
1/2 t ground black pepper
1 t onion powder
1 t dried dill weed
2 T butter

Directions:

1. Preheat oven to 400 degrees F
2. Rinse salmon, and arrange in a 9x13 inch baking dish (I line the pan with foil for quicker clean-up)
3. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish
4. Bake in preheated oven for 15 to20 minutes. The cooking time depends upon the thickness of the salmon. If very thin, check after 10 minutes.
5. Salmon is done when it flakes easily with a fork
6. Can also cook on the grill