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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:

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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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1 Response:

 
Louise
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Jul 2013 3:31:10 PM PDT
Yum!




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http://www.cureceliacdisease.org/faqs/ You can also find lots of information on celiac at the University of Chicago celiac site. One test they suggest is the anti EMA antibodies. I don't see that one listed in her results. Probably because it is more expensive to do. So they may have skipped it. The other test they usually do is the total serum IGA levels, which is used to prove that the person's immune system actually makes IgA antibodies. some people don't make IgA antibodies, so the IgA tests are useless in them. It looks to me like she makes IgA though, if this is the serum IgA result. IgA 133 mg/dl Reference range 33-200 There are also gene tests they can do. The genes indicate the possibility of developing celiac disease, not the automatic presence of celiac disease. About 30% of people in the USA have one of the genes for celiac disease, but only about 1% develop celiac disease. Some of the celiac genes are associated with other autoimmune conditions besides celiac disease. So there are lists of AI associated conditions with celiac disease. Sometimes called related conditions. http://www.drschaer-institute.com/us/celiac-disease/associated-conditions-1051.html

Blood was drawn this afternoon... they said I could get results tomorrow or even the next day! I also have a GI appt scheduled for June 9th. I am so glad I will have at least some kind of answer pretty soon. I'll let you all know. Thanks again for being so helpful!

Thank you so much for those links, I will check into it. Her pediatrician told me this afternoon she is wanting to repeat the bloodwork since that one test was elevated. I'm relieved that her pediatrician didn't dismiss it like the other dr in the practice did.

http://www.houstonceliacs.org/ https://www.csaceliacs.org/csa_chapter_25.jsp You can check with these groups to see if they recommend any doctors in Houston.

I have been having issues with gluten for quite some time now and decided to go gluten free back in October, I finally got the celiac blood test a couple weeks ago and it came back inconclusive. My doctor referred me to a gastroenterologist who I saw today, she told me I'd have to eat gluten rich foods for 1 month and then have another blood test done....of it comes back negative she said I'd need to eat gluten another few weeks (up to another month) and then do a scope and biopsy....this would be hell on me as I have severe cramping and nausea when I am exposed to gluten. I haven't actually eaten anything that is straight gluten like bread so I'm not sure what would happen. She gave me the option to hold off and continue my diet or go through 2 months of pure gluten exposure (and pain) my question is has anyone been faced with this? Should I just continue with my gluten free diet and assume I have it or is the diagnosis really that important? Doc says based on my symptoms and reactions I more than likely have it.