Gluten Free Apple-Glazed BBQ Chicken

Once you have one BBQ recipe you have them all right?

I wish there was better way to make the flavor more infused into the chicken instead of just on the surface.  With that being said, this is a different flavored BBQ chicken.  It's mild apple flavor makes this chicken a little sweeter than more.  It's fun because this will work for any chicken pieces: breasts, wings, thighs, whatever you like.  And because of the juice concentrate it has a tendency to burn on the grill so be sure to turn the heat down a touch when cooking.

Gluten Free Apple-Glazed BBQ Chicken

6 oz frozen apple juice concentrate, thawed

1/4 cup packed brown sugar

1/4 cup ketchup

1 T. apple cider vinegar

1 t. dried thyme

1/4 t. Tabasco sauce

3 lbs. chicken (breasts, wings, drumsticks, thighs, whatever you like)

Vegetable oil

Salt and pepper

In a heavy saucepan, combine apple juice concentrate, brown sugar, ketchup, vinegar, thyme, and hot sauce.  Heat until sugar melts completely.  Cool.

In a shallow baking dish or gallon sized baggie place chicken in a single layer.  Pour half of the cooled sauce over chicken, turning to coat both sides.  Cover and marinate for up to 24 hours. 

Prepare grill.  Remove chicken and discard marinade.  Brush each piece with oil.  Season generously with salt and pepper.  Grill until chicken is almost cooked through, turning occasionally.  Brush with reserved marinade.  Continue grilling until chicken is cooked through.

Also try:

Gluten Free Lemon Garlic Chicken

Gluten Free Mediterranean Chicken Kebabs

Chicken, zucchini, pepper, and mushrooms...

all marinated in a light lemon sauce.

Yum.

These are great kebabs and are a great summer meal on the barbecue.

Gluten Free Mediterranean Chicken Kebabs

Makes 6 skewers

2 chicken breasts, cut into 1 inch chunks

1/4 red onion, cubed

1 zucchini, cut into 1 inch slices

1/2 yellow pepper, seeded and cubed

9 white mushrooms

1/4 cup lemon juice

1 T. olive oil

1 t. oregano

6 metal or wooden skewers

Mix together the lemon juice, olive oil and oregano.  Add the cut chicken and cut vegetables.  Marinate for 30 minutes.  

Assemble kebabs by alternating vegetables with chicken pieces and grill for 7-10 minutes or until chicken in done.

Also try:

Rosemary - Skewered Artichoke Chicken Kebabs

Lemon-Garlic Chicken

Sorry, no picture. 

Just looks like a nice piece of grilled chicken.

I like this recipe because it so easy and you only have to marinate the chicken for 1 hour.

It has a nice sweet, lemony flavor.

I got the recipe from the BeachBody cookbook for the P90X diet and for being "health" food, it's good.  I modify it a little to make it even easier.

Enjoy!

Lemon-Garlic Chicken

1/4 cup fresh or bottled lemon juice

2 T. molasses

2 t. Worcestershire sauce

4 garlic cloves, minced (you can chop the cloves, but I have found you get more garlic flavor if you mince)

2-3 chicken breasts

Salt and pepper to taste

Combine the first 4 ingredients in a nonreactive dish and add chicken.  Cover and marinate for at least 1 hour turning occasionally.  

Sprinkle chicken with salt and pepper.

Grill chicken until no longer pink.  Baste with marinade if you want a more lemony-garlic flavor.

Grilled Vegetable Sandwiches

These sandwiches are so good! I used Udi bread and I was very happy with the outcome.

This recipe is easy and makes enough for about 4 sandwiches. They come together really fast and is a nice way to not have to stand over a stove all day. I think the basil-lemon mayo gives the veggies a great flavor and the leftovers will taste great with any sandwich.

I served with Squash Soup, my favorite soup of all time.

Enjoy!

Grilled Vegetable Sandwiches

1 red pepper

1/2 med. red onion

1 zucchini

1 T. olive oil

1/4 t. salt

1/4 t. pepper

3 T. mayonnaise

1/2 T. minced fresh basil

1/2 T. lemon juice

1 garlic clove, minced

Sliced Cheddar cheese

Toasted bread

Cut the red pepper into strips; cut onions and zucchini into 1/2 inch slices. Brush vegetables with olive oil; sprinkle with salt and pepper. Grill vegetables covered over medium heat or 4-5 mins on each side or until crisp-tender. Cool.

Combine the mayo, basil, lemon juice, and garlic; spread over toasted bread. Layer with cheese and grilled vegetables.

Bacon Feta Cheese Stuffed Burgers

Want to make your husband/boyfriend/brother/father/etc. smile like this:

Then make him a Stuffed Burger:

(they taste better than they look)

I like to use the Kinnicnick brand of hamburger buns. Unfortunatly I was out, but they are good wrapped in lettuce. The mushrooms add really good flavor.

Bacon Feta Cheese Stuffed Burgers

1 lb ground beef

3 oz. cream cheese, softened

1/3 cup crumbled feta cheese

1/3 cup bacon bits

1/2 t. salt

1/2 t. garlic powder

1/4 t. pepper

1 lb sliced fresh mushrooms

1 T. olive oil

1 T. water

1 T. Dijon mustard

4 buns

Mayo

Lettuce

Tomato

Shape beef into eight thin patties. {This is the key- nice and thin, otherwise the burgers are too meaty, and we'll have none of that...it's the cheese you want more of!)

Combine the cream cheese, feta cheese, and bacon bits; spoon onto the center of four patties. Top with remaining patties and press edges firmly to seal. Combine salt, garlic powder and pepper; sprinkle over patties.

Grill burgers, covered, over medium heat or broil for 5-7 mins on each side or until meat thermometer reads 160 and juices run clear.

Meanwhile, in a large skillet, saute mushrooms in oil until tender, Stir in water and mustard.

Serve burgers on buns with mayo, lettuce, tomato and mushrooms.

Fish Tacos

I went out on a limb on these...

but they turned out so good!

I think it would turn a non-fish eater into a fish-person!

Fish Tacos

1 medium mango, peeled and cubed

1/2 cup cubed avocado

1/4 cup chopped red onion

2 T. chopped, seeded jalapeno pepper

1 T. minced fresh cilantro

3 t. olive oil, divided

1 t. lemon juice

1 t. honey

2-4 tilapia fillets (I would do 1 per person)

1/2 t. salt

1/4 t. pepper

Lettuce

Tortillas

Hot sauce (I love the Cholula brand)

In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 t. oil, lemon juice, and honey; set aside. Brush fish with remaining oil; sprinkle with salt and pepper.

Grill tilapia, covered over medium high heat for 4-5 min. on each side or until fish flakes easily with a fork.

Serve fish with salsa, lettuce, tortillas, and hot sauce.

Rosemary-Skewered Artichoke Chicken Kabobs

Beautiful and delicious!

A fun way to change up the normal barbeque night!

Rosemary-Skewered Artichoke Chicken Kabobs

1/3 cup olive oil

2 t. dried dill

1 t. dried oregano

2 t. grated lemon peel

2 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

1 lb chicken breasts, cut into 1 in. cubes

Fresh rosemary stems

1 can (14 oz) water packed artichoke hearts, rinsed and drained and halved

2 medium yellow summer squash

Roma tomato, chopped into 1 inch cubes

In a large resealable bag, combine the oil, dill, oregano, lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use.

Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash, and tomatoes. Position the leaf parts of the rosemary stem so they are outside of the grill. Grill, covered, over medium heat for 10-15 min on each side or until chicken juices run clear and vegetables are tender.

Spicy Teriyaki-Style Salmon

This salmon has a delicious kick to it!

Hot off the grill, it flaked beautifully and is so easy to prepare! I like to buy the frozen individualized portions of salmon in the grocers freezer.

Enjoy!

Spicy Teriyaki-Style Salmon

2 T packed brown sugar

2 T. soy sauce

1 1/2 T. pineapple juice

1 1/2 T. red wine vinegar

2 garlic cloves, minced

1/2 T. lemon juice

1/2 t. ground ginger

1/4 t. pepper

1/4 t. hot pepper sauce

2 Salmon fillets

In a small bowl, combine the first 9 ingredients. Pour 1/3 cup into a large resealable bag and turn to coat; refrigerate for 1 hour, turning once. Set aside remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered over medium heat for 5 min. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork.

Honey Lime Grilled Chicken

This is a really easy recipe. And the best part- you probably have all the ingredients in your pantry right now! Sorry no picture, we had a late night and I was too hungry that I forgot! Guess you'll have to make it for yourself to see what it looks like!

This chicken is great with a side of Lime-Cilantro rice and would be really good as a filler for tacos or burritos.

Honey Lime Grilled Chicken

1 cup chicken broth

1/2 cup honey

2 T. lime juice

1/4 t. ground ginger

2-4 chicken breasts

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

In a resealable bag, combine the chicken broth, honey, lime juice, and ginger; add the chicken. Marinade for at least 2 hours, turning once.

Drain and discard marinade. Combine garlic powder, salt and pepper; sprinkle over chicken. Grill, for 6-7 minutes on each side or until juices run clear.

Teriyaki Chicken Salad

Maybe I'm getting lazy.

Or maybe it's too hot.

Or maybe all the produce just looks so, so delicious.

Or maybe a combo of all three?

It seems that all I want to eat these days is a BIG salad.

So sorry, about all the salad posts, but the husband did say this was the best one, so here it is!

I used the San-J Teriyaki sauce and it was so good. I think that I might use it for a chicken marinade and serve over rice.

(Just like all the other salads I make, I just put all the fixings on the plate in whatever amounts I feel like)

Teriyaki Chicken Salad

1 cup teriyaki marinade

2 chicken breasts

Romaine or green leaf lettuce

1 kiwi fruit, cubed

Fresh pineapple, cubed

Chopped red pepper

Chopped green pepper

Raspberries

Strawberries

Chopped green onion

Cashews

Poppy Seed Salad Dressing (My fav. is the Brianne's brand)

Marinade chicken for a few hours. Drain and discard marinade. Grill chicken and slice.

Make the salad on the plates, add the chicken and dressing.

It's so fresh and delicious!

Marinara Pasta with Grilled Chicken

This recipe couldn't be easier! I didn't have to get anything from the store, I had all the ingredients on hand. Perfect for a busy weeknight dinner!

Double the recipe if making for more than 3 people.

Marinara Pasta with Grilled Chicken

2-3 chicken breasts (one per person)

1/2 cup Italian salad dressing

1/2 medium onion, chopped

1 T. olive oil

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, undrained

1/2 t. dried parsley

1/8 t. dried oregano

1/2 t. brown sugar

1/8 t. salt

1/8 t. pepper

Your favorite GF noodles

1/4 cup grated parmesan cheese

1/4 cup grated mozzarella cheese

Flatten chicken to 1/2 in. thickness, place in a resealable bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, in a large nonstick skillet saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; reduce heat, simmer uncovered for 10-15 minutes or until slightly thickened.

Meanwhile, drain and discard marinade. Grill chicken over medium heat for 4-6 minutes per side or until no longer pink. Cut into strips if desired.

Meanwhile, cook noodles according to package directions. Stir in parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.

Berry Chicken Salad

This salad almost seems too easy to to have an actual recipe for, but the flavors blend so well together.

I used Drew's Raspberry Dressing (found at Sprouts or Henry's) and it was really good. Also, I didn't use the measurements given. Below is the actual recipe, but I just made the salad on 2 plates and put the amount desired on each.

Perfect summer meal!

Berry Chicken Salad

Chicken breasts, about 1 per person

1/4 t. salt

1/4 t. pepper

1 pkg. fresh baby spinach

1 cup fresh raspberries

1 cup halved fresh strawberries

2/3 cup feta or goat cheese

3 T. pecans, chopped and toasted

1/4 cup prepared raspberry vinaigrette

Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.

In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among four serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.

Fish Tacos with Avocado Sauce

Any time I see the word "avocado" in a recipe I know I have to make it.

Don't be fooled or turned away by the fish part- these tacos are delicious!

Fish Tacos with Avocado Sauce

1/4 c. lemon juice

1 T. olive or canola oil

1 lb halibut or tilapia fillets (I used tilapia)

Sauce:

2 medium avocados, divided

2 T. sour cream

2 T. mayonnaise

1/2 T. lime juice

1 garlic clove, minced

1/2 t. dill weed

1/8 t. cumin

1/8 t. dried oregano

Dash of cayenne pepper

Salsa:

1/2 roma tomato, seeded and chopped

1/4 small red onion, chopped

2 t. jalapeno pepper, more if you want it spicier

1 T. minced fresh cilantro

1 1/2 t. lime juice

1 garlic clove, minced

1/8 t. salt

In a large resealable bag, combine the lemon juice, oil and garlic. Add the fish; seal bag and turn to coat. Refrigerate for 30 minutes.

For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.

Drain fish and discard marinade. Grill fish on med. heat for 4-5 minutes per side or until fish flakes easily with a fork. Break fish up into cubes.

Serve with tortillas, salsa and sauce.

Grilled Tilapia with Lemon Basil Vinaigrette

I never was that daring when it came to fish, which was a huge mistake!

Tilapia is a hidden gem!

It is low in calories and packs a punch of protein so it's perfect for the athlete's diet. I buy a bag of frozen fillets that are individually wrapped so I can pull out what I need. Because the fillets are so thin it defrosts so fast and cooks even faster.

This dinner was so easy to throw together and my husband gave rave reviews!

Grilled Tilapia with Lemon Basil Vinaigrette

3 T. lemon juice

3 T. mince fresh basil, divided (I just cut into little strips)

2 T. olive oil

2 garlic cloves, minced

1/2 t. grated lemon peel

2-4 tilapia fillets

1/2 t. salt

1/4 t. pepper

For vinaigrette, in a small bowl, whisk the lemon juice, 2 T. basil, olive oil garlic, and lemon peel; set aside 2 T. for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.

If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill, covered over med. heat, or broil, 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil.

Whiskey Steak

Do not let the name fool you!

This is the best homemade steak marinade.

And you don't have to use whiskey, the recipe says you can use apple cider. Well, I didn't have whiskey or apple cider, but I did have a can of ginger ale, so I that's what I used and it turned out great!

Whiskey Sirloin Steak

1/3 cup Ginger Ale

1/4 cup soy sauce

1 T. brown sugar

1 garlic clove, peeled and thinly sliced

1/2 t. ground ginger

1 beef top sirloin steak

In a large resealable plastic bag, combine the first five ingredients; add the beef. Seal bag and turn to coat; refrigerate for 8 hours.

Drain and discard marinade. Grill until desired doneness and enjoy!

I served with the Rosemary Mashed Potatoes and corn on the side.

Best Steak...Ever

Steak, I love it!

Don't really love the price, or the task of taking out a busy two year old.

So want to make a great steak at home for half the price?

You have to start with Stubb's Texas Steak House Marinade. Now Stubb's makes ALOT of different types of marinades and sauces.

From what I've seen (and label read) this is the only marinade that is GF so make sure this is the one you get!

Just follow the directions on the bottle, from the marinading to the grilling, and you will get "the perfect steak".

Yes, see those grill marks? Can't take credit, my husband's amazing at the grill.

It was delicious!

Enjoy!