By Robert Landolphi

Gluten-Free Herb Marinated Chicken Breasts

SERVES 4

Unlock summer's sizzle with gluten-free, allergy-friendly marinades and rubs. Grilling is a delicious way to meet the special dietary needs of people who are food allergic or sensitive. This recipe is for those who love barbecue but don't like sticky fingers.

2 garlic cloves, finely chopped
½ teaspoon kosher salt
¼ cup olive oil, more for brushing grill
2 tablespoons white or balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons chopped mint
1½ teaspoons dried oregano
½ teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon freshly ground pepper
4 (6-ounce) boneless, skinless chicken breasts

1. Place garlic on a cutting board and sprinkle with salt. Using the side of the knife, continuously apply pressure to garlic and salt until a paste forms.

2. Place garlic-salt paste into a small bowl with oil, vinegar, mustard, honey, mint, oregano, thyme, onion powder and black pepper. Whisk until thoroughly blended.

3. Place mixture and chicken into a re-sealable bag and shake ingredients together until chicken is evenly coated. Refrigerate for at least 12 hours. Remove chicken from refrigerator and let rest at room temperature 30 minutes before grilling.

4. Heat grill to medium-high heat and brush grates with olive oil. Place chicken on grill and cook 4 to 6 minutes per side until cooked through.

Each chicken breast contains 275 calories, 15g total fat, 2g saturated fat, 0g trans fat, 68mg cholesterol, 550mg sodium, 4g carbohydrate, 0g fiber, 28g protein.

Rob Landolphi is a chef and an expert on cooking gluten free. He is also the author of the Gluten Free Every Day Cookbook. For more information or to purchase his cookbook, click here.