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Gluten-Free 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 ¼ cup; use same lemon
2 tablespoons gluten-free soy sauce
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)
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: Gluten-free tamari soy sauce is available from San-J (san-j.com)