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  • Jefferson Adams

    Grilled Southwestern-style Chicken (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 04/28/2015 - This recipe delivers every time. Make an easy marinade in the food processor or blender. Marinate the chicken overnight, and toss it on the grill to make a winning lunch or dinner entree.

    Photo: CC--JeffreyWIngredients:

    • 8 chicken thighs or 4 chicken breast halves, on the bone
    • Marinade ingredients
    • ½ large yellow onion
    • 2 cloves garlic
    • ⅓ cup olive oil
    • 2 teaspoon paprika
    • 2 teaspoons salt
    • 1 teaspoon Mexican oregano
    • 1 teaspoon cumin
    • 1 teaspoon black pepper
    • ½ teaspoon dried chipotle powder
    • Juice from 1 lime, or 2 tablespoons apple cider vinegar
    • 1 handful cilantro leaf, as desired



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    Directions:
    Put all marinade ingredients in the blender or food processor and liquify.

    Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.

    Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill.

    Discard marinade.

    Grill, turning occasionally, until chicken is cooked. and juices run clear when poked.

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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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