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  • Jefferson Adams

    Asian-style BBQ Chicken (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This Asian-style barbeque chicken makes a great summer treat. Barbecue chicken is a perennial summer favorite around these parts, and this recipe delivers barbecue chicken with a decidedly Asian flare.

    Ingredients: 

    • 1-2 pounds chicken thighs and drumsticks, skinless
    • ⅓ cup dark brown sugar, packed
    • ⅓ cup gluten-free soy sauce
    • 3 tablespoons fresh lime juice
    • 1½ tablespoons vegetable oil
    • 1 tablespoon Sriracha hot sauce
    • ½ teaspoon sesame oil
    • ¾ teaspoon Garam Masala (or curry powder)
    • 1 teaspoon fresh grated ginger
    • 4 cloves garlic, minced
    • 3 scallions light and dark green parts only, thinly sliced



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    Garam Masala Spices

    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cardamom
    • ¾ teaspoon ground black pepper
    • ¾ teaspoon ground cinnamon
    • ⅓ teaspoon ground cloves
    • ⅓ teaspoon ground nutmeg

    Seal in a jar and use as needed.

    Instructions:
    In a medium bowl, mix together all of the ingredients except for the chicken and scallions.

    Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs.

    Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.

    Heat grill to high heat.

    Grease the grill lightly, and place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done.

    Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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