Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Need New Ideas For Chicken Mardinade
0

12 posts in this topic

With multiple allergies on top of being celiac my options seem to shrink by the day and it's not even officially July yet. I've got two more months of summer to go! I'm allergic to soy, all citrus, pineapple, sunflower and I limit tomatos and can't tolerate peppers. I don't do canned/bottled anything anymore so BBQ sauce is out.

I've been doing oil and vinegar or wine and have been using fresh pesto as a marinade but it's getting old. I need other ideas that I can safely eat.

0

Share this post


Link to post
Share on other sites


Ads by Google:

How about a tandoori marinade? It's yogurt based. I'm sure you could find a recipe you can modify to work.

0

Share this post


Link to post
Share on other sites

I looked up tandoori recipes. How important is lemon juice to the taste and can you put it on the BBQ? I can't do citrus at all.

How about a tandoori marinade? It's yogurt based. I'm sure you could find a recipe you can modify to work.

0

Share this post


Link to post
Share on other sites

I also can't handle grain alcohols so that's not an option as someone reminded me. But I have a killer recipe for a whisky marinade.

0

Share this post


Link to post
Share on other sites




I looked up tandoori recipes. How important is lemon juice to the taste and can you put it on the BBQ? I can't do citrus at all.

Yes, you can put it on the BBQ. I don't think it will suffer if you leave out the lemon or lime. The yogurt tenderizes the chicken and gives a little fat to carry the garlic and seasonings into the meat. Most of the flavor comes from the ginger, garlic, and onion.

I'm home and here's my recipe.

2 1/2 lb chicken, skinned

1t salt

1t lemon (leave out)

1 3/4 c plain yogurt

1/2 onion peeled and quartered

1 clove garlic, peeled

a 3/4 inch cube of fresh ginger, peeled and quartered

1 fresh hot, green chili, roughly sliced (you would leave this out?)

2 teaspoons garam masala

Put everything but the salt and lemon in a blender or food processor. Blend until you have a smooth paste. Empty the paste into a strainer set over a large bowl. Push the paste through.

Spread the chicken out and cut slits in it. Rub salt and lemon juice over the chicken. (You'd do just the salt.) Mix the chicken into the marinade, cover and refrigerate for 6-24 hours (the longer the better).

It's supposed to go into a tandoor oven, but Madhur Jaffrey uses a really hot regular oven. I've actually only done it on a grill and it was good.

Here's another you could do from my Williams-Sonoma cookbook that has come out great for me. I like it with tarragon.

Red or white wine marinade (red wine for beef, white for poultry)

1 bottle dry red or white wine

1/2 c olive oil

1 onion, finely chopped

1/4 c fresh parsley

2 large garlic cloves, minced

1 tbsp chopped fresh thyme, rosemary, or tarragon, or 2 tsp dried herb of choice

1 tsp. salt

1/2 tsp freshly ground pepper

Whisk together ingredients, use immediately or refrigerate for up to 2 days.

Here's another I haven't tried but it looks good. The recipe is for quail, but I'm sure it would work for chicken. Rub the quail with olive oil, sprinkle with salt and pepper. Grill. Cookbook says grill 8 min turning frequently, then brush on mix for 5 mins, flip and put mustard mix on the other side. I imagine you can figure out the timing for chicken.

Mustard mix:

1/3 c Dijon mustard

1/2 c dry white or red wine

3 T olive oil

1 tbsp chopped fresh thyme or 1 tsp dried thyme

0

Share this post


Link to post
Share on other sites

LOL. Um, how important is the chili part? I can't do peppers at all; the results are truely ugly.

Do you get a sense of what I'm dealing with here?

I'm sorry, but the citrus allergy is recent and it's just thrown my whole way of doing things out the window. I'm struggling to find new ways to eat yet again.

0

Share this post


Link to post
Share on other sites

No worries. Try it without the citrus and chili. It won't have the "kick" but the ginger/garlic/onion flavor should still be a nice change. :)

0

Share this post


Link to post
Share on other sites

My daughter likes her chicken fairly plain. I just add salt, pepper and parsley. She had a salad tonight in a restaurant that had assorted greens, the chicken, some cheese, black beans, corn and green onions. There were tomatoes, but you could leave those off.

At home I usually use canned chicken because she likes it. I make a gravy with chicken broth and thickened with sweet rice flour. I then might add carrots, celery and onions and some cooked rice lasagna noodles that are broken in chunks. Or I add rice.

For chicken stew I simply use chicken, some broth, parsley and whatever vegetables we have in the house that she isn't allergic to.

0

Share this post


Link to post
Share on other sites

Not knowing off-hand what the ingredients are or what you're able to tolerate, have you thought of using an Italian dressing to marinate the chicken or using Good Seasons (the dry mix) to make a glaze to brush on? Or possibly using Lawry's Seasoned Salt or a dry rub you make yourself?

0

Share this post


Link to post
Share on other sites

One of my favorites is ground rosemary, garlic powder, salt & pepper, white wine vinegar and olive oil.

0

Share this post


Link to post
Share on other sites

With multiple allergies on top of being celiac my options seem to shrink by the day and it's not even officially July yet. I've got two more months of summer to go! I'm allergic to soy, all citrus, pineapple, sunflower and I limit tomatos and can't tolerate peppers. I don't do canned/bottled anything anymore so BBQ sauce is out.

I've been doing oil and vinegar or wine and have been using fresh pesto as a marinade but it's getting old. I need other ideas that I can safely eat.

McCormicks has these pre-made seasoning packets with about 6 to 8 different spices on the packet that the grocery stores sell now. So they are ready to go, just mix with chicken or steak The recipe also calls for 1 lime and 1 orange with a little oil. I mix this up and cut the chicken in strips and cook them on an iron skillet for fajitas. It is so good with cheese, tomatoes and corn tortillas. Also, saute up onions and red peppers, but you don't do well with peppers so you can leave that out. Good luck!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,357
  • Topics

  • Posts

    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined