Lemon Ginger Marinated Chicken
Serves 4 to 6

This moist and flavorful chicken recipe will become a family favorite. Any leftover chicken can be sliced and served cold over lettuce for a quick lunch.

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

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.
2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.
3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.
4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).
   

*TIP: For lemon zest, use only the outer yellow portion of the peel. The white is bitter.

This recipe was created by Sueson Vess, author of Special Eats, Simple Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats). Click here to order this cookbook.

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