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  • Jefferson Adams
    Jefferson Adams

    Zesty Honey Lemon BBQ Chicken (Gluten-Free)

    Celiac.com 07/04/2013 - Summer is getting ready to give a sharp elbow to spring, and that means it's time to fire up the old grill and get some meat sizzling.

    Photo: CC-- Michael W. MayChicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please.

    I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab.

    Ingredients:

    Marinade:

    • 1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry
    • ½ cup freshly squeezed lemon juice
    • ⅓ cup honey
    • ⅓ cup olive oil
    • ⅓ cup gluten-free red pepper hot sauce ( I use Liberty Brand)
    • ⅓ cup gluten-free Dijon mustard (I use Amy's)
    • 1 tablespoon grated lemon zest

    Glaze:

    • ½ stick of butter
    • ⅓ cup honey
    • ⅓ cup freshly squeezed lemon juice
    • ⅓ cup gluten-free BBQ sauce
    • 1 tablespoon grated lemon zest
    • 2 tablespoons Dijon mustard

    Grill:

    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon lemon pepper

    Directions:

    1. Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
    2. Before grilling, make sure chicken is at room temperature.
    3. Heat the grill to medium flame.
    4. Remove chicken from the marinade and pat dry.
    5. Dust chicken with onion powered, garlic powder, and lemon pepper.
    6. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill.
    7. Cook another 20-25 minutes, until chicken is fully cooked.
    8. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard.
    9. Put some of the glaze into a small bowl for serving.
    10. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes.
    11. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up.
    12. Remove the chicken from grill, and serve with a small side of glaze.
    \-->

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as 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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    Source:
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