Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Baked Chicken with Honey and Balsamic (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/09/2016 - This is one of my favorite basic chicken recipes. It's one of those super easy to make, yet big on flavor. Balsamic vinegar and honey anchor olive oil and spices to deliver a moist, delicious baked chicken that is also gluten-free! I like to prepare the marinade the night before so it's ready for dinner the next day.

    Ingredients:

    • 2 pounds bone-in chicken thighs
    • ¼ cup balsamic vinegar
    • ¼ cup honey
    • ¼ cup olive oil
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • ½ teaspoon black pepper

    Celiac.com Sponsor (A12):
    Directions:
    Beat balsamic vinegar, olive oil, honey, thyme, black pepper, paprika, garlic powder, onion powder, and rosemary together in a bowl until smooth.

    Pour marinade into a resealable plastic bag.

    Season chicken thighs with salt and black pepper; add to marinade in plastic bag.

    Squeeze bag to remove air and seal.

    Marinate chicken in refrigerator for 2 to 8 hours.

    Heat oven to 375F (190C).

    Pour chicken and marinade into a baking dish.

    Bake chicken about 40 minutes, until no longer pink at the bone and the juices run clear.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Destiny Stone
    This recipe is very exciting to me, because it is a vegetarian version of my favorite food. Prior to going gluten-free and eliminating meat from my diet, I loved chicken tikka masala. This recipe is wonderful because it is an easy gluten-free, dairy-free, and meat-free recipe!
    Vegetarian Tikka Masala (Gluten-Free)
    (serves four)
    Ingredients:
    Masala Paste:

    2 teaspoons fresh ginger, minced 2 teaspoons garlic, minced 1 teaspoon cumin powder 1 teaspoon coriander powder ¼ teaspoon turmeric 1 teaspoon cayenne pepper powder 1 tablespoo paprika 1 teaspoon garam masala Everything Else:
    4 tablespoons olive oil 5 cardamom pods 1 cinnamon stick 1 ½ sweet onions, finely diced 1 large tomato, finely diced ½ cup water himalayan or sea salt to taste 2 medium ru...


    Destiny Stone
    Hummus is naturally gluten-free and high in protein, making it an excellent choice for a power snack. Finding a pre-made gluten-free hummus  is not that difficult, but to avoid possible cross-contamination, it is always better to make it yourself. The nice thing about this recipe is that it is very basic, and you can add other things like sun dried tomatoes or bell peppers to give it the flavor you prefer.
    Traditional Hummus (Gluten-Free)
    Ingredients:

    1 cup dried garbanzo beans 7 cups water - for cooking 1 teaspoon baking soda 1 ¼ teaspoons salt- or to taste ½ teaspoon minced garlic ¼ cup tahini ½ cup fresh squeezed lemon juice To Make:
    Rinse the garbanzo beans, drain and cover with water to cover by 3 inches. Soak beans for 4 to 6 hours. Drain in a colander and ...


    Jefferson Adams
    Celiac.com 07/17/2013 - I recently read somewhere that chicken tikka masala is the number one most popular dish in England. That does not surprise me. it's a delicious dish, and seems to be popular wherever it is offered. Many Americans also love chicken tikka masala.
    This kebab recipe offers an easy way to enjoy the tasty goodness of chicken tikka masala at home, with minimal muss and fuss.
    This recipe works great for outdoor summertime grilling, and will definitely have your family and any guests smiling. 
    Ingredients:
    1 cup yogurt
    2 tablespoons garam masala,
    ½ cup chopped cilantro,
    1½ teaspoons grated garlic
    1½ teaspoons grated ginger
    2 tablespoons tablespoon lime juice, plus 1 tablespoon
    salt and cayenne pepper to taste
    Note: Garam masala is a b...


    Jefferson Adams
    Celiac.com 07/23/2013 - Lamb is a delicious, but often overlooked addition to outdoor summer cooking.
    These lamb kebabs come together easily, with minimal prep and cleanup. They grill up quickly, and offer a delicious alternative to more common beef or chicken kebabs.
    So, next time your appetite calls for meat on a stick, think lamb, and give these tasty kebabs a try.
    Ingredients:
    1-2 pounds of lamb leg meat, cubed (⅓ to ½ pound per person)
    1 onion, grated
    1 onion, cut into wedges
    1 red bell pepper
    1 yellow bell pepper
    1 orange bell pepper
    1 green bell pepper
    ½ cup olive oil
    salt and pepper
    Directions:
    Toss cubed lamb meat with 1 grated onion, ½ cup olive oil, and salt and pepper. Allow to rest and marinate for up to 8 hours before cooking.
    ...


  • Recent Activity

    1. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    2. - AlyO replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo

    3. - trents replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    4. - knitty kitty replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Negative Test but I have All the Symptoms!

    5. - trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      2

      25 year biopsy confirmed/ate pizza with no ill effects?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,458
    • Most Online (within 30 mins)
      7,748

    RUTHANN BRANOFF
    Newest Member
    RUTHANN BRANOFF
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...