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Celiac.com 08/09/2024 - In the heart of Mexico's culinary heritage lies a tradition of marinated grilled chicken that dates back centuries, influenced by indigenous cooking methods and Spanish culinary techniques. Known for its vibrant flavors and tender texture, marinated grilled chicken has long been a staple in Mexican cuisine, celebrated for its ability to transform simple ingredients into a feast for the senses. Originally, this dish evolved from the practice of marinating meats in citrus juices and native herbs to tenderize and infuse them with robust flavors before grilling over open flames or hot coals, a technique perfected over generations across different regions of Mexico. This recipe for Authentic Mexican Gluten-Free Marinated Grilled Chicken honors this rich culinary tradition with a marinade that balances the tang of fresh lime juice with the earthy warmth of cumin and smoked paprika. Enhanced by hints of honey or agave syrup for sweetness and dried oregano for depth, the marinade not only enhances the chicken's natural flavors but also encapsulates the essence of traditional Mexican spices. Grilled to juicy perfection, this dish promises to transport you to the bustling markets and sun-drenched streets of Mexico, where the aroma of sizzling chicken over an open grill tantalizes the taste buds and embodies the spirit of authentic Mexican cooking. Authentic Mexican Gluten-Free Marinated Grilled Chicken Recipe Ingredients: 4 boneless, skinless chicken breasts 3 cloves garlic, minced ¼ cup fresh lime juice ¼ cup olive oil 2 tablespoons honey or agave syrup 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon sea salt ¼ teaspoon black pepper Fresh cilantro, chopped (for garnish) Lime wedges (for serving) Instructions: Prepare the Marinade: In a bowl, whisk together the minced garlic, fresh lime juice, olive oil, honey or agave syrup, ground cumin, smoked paprika, dried oregano, chili powder, sea salt, and black pepper. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to meld. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and grill marks appear. The internal temperature should reach 165°F (74°C). Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve: Slice the grilled chicken and serve it alongside Authentic Mexican Gluten-Free Pico de Gallo (see recipe above) and a side of gluten-free tortillas or rice for a complete meal. Tips: Variations: Feel free to adjust the seasonings and spices in the marinade to suit your taste preferences. Add a pinch of cayenne pepper for extra heat or swap out smoked paprika for regular paprika for a different flavor profile. Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. It's great for slicing and adding to salads or making sandwiches. Enjoy this flavorful and tender Authentic Mexican Gluten-Free Marinated Grilled Chicken, perfect for a delicious and satisfying meal!

Celiac.com 09/13/2019 - As barbecue season sails on, it's good to keep in mind that many sauces from major manufacturers either contain gluten, or are not labeled gluten-free. These twelve brands of BBQ sauce are labeled gluten-free, so you can trust them for your loved ones with celiac disease or other gluten sensitivity. Many of these brands also make a number of gluten-free barbecue-related products, including rubs, marinades, and other sauces. Lastly, if you know of any good brands we've missed, please let us know in the comments section below. Bone Suckin' Sauce Bone Suckin' Sauce Bone Suckin' Sauce Sweet Southern Bone Suckin' Sauce Thick Sweet Southern Bone Suckin' Sauce Spicy Sweet Southern Bone Suckin' Sauce Extra Hot Honey Bone Suckin' Sauce Hot Honey Bone Suckin' Sauce Thicker Bone Suckin' Sauce Hot Thicker Style Guy Fieri Guy Fieri Apple Bbq Sauce Guy Fieri Bourbon Brown Sugar Bbq Sauce Guy Fieri Carolina #6 Bbq Sauce Guy Fieri Kansas City Bbq Sauce Guy Fieri Root Beer Bbq Sauce Guy Fieri Sweet Mesquite Bbq Sauce Guy Fieri Sweet Siracha Bbq Sauce Iron Chef Gluten Free General Hoisin Bbq Sauce Jack Daniels BBQ Sauces Jack Daniels Original #7 Jack Daniels Hickory Brown Sugar Jack Daniels Spicy Jack Daniels Masterblend BBQ Organicville Original Bbq Sauce Tangy Bbq Sauce Rib Rack All Natural BBQ Rib Rack Campfire Cider Bbq Sauce Rib Rack Hot Cayenne Bbq Sauce Rib Rack Original Bbq Sauce Rib Rack Southern Bourbon Bbq Sauce Rib Rack Sweet Honey Bbq Sauce San-J International Gluten Free Asian Bbq Sauce Schultzs Gourmet Bbq Sauce Original Bbq Sauce Spicy Mesquite Bbq Sauce Sweet Hickory Bbq Sauce Tangy Mustard Sky Valley Organic Sky Valley Organic Korean BBQ Sauce Stubb's Legendary Bar-B-Q Stubb's Dr Pepper Bbq Sauce Stubb's Original Bbq Sauce Stubb's Hickory Bourbon Bbq Sauce Stubb's Honey Pecan Bbq Sauce Stubb's Signature Bbq Sauce Stubb's Smokey Mesquite Bbq Sauce Stubb's Spicy Bbq Sauce Stubb's Sriaracha Bbq Sauce Pouch Stubb's Sticky Sweet Bbq Sauce Stubb's Sweet Honey & Spice Bbq Sauce Sweet Baby Ray's Gourmet Sauces Buffalo Wing Sauce Hawaiian BBQ Sauce Hickory and Brown Sugar Barbecue Sauce Honey Barbecue Sauce Honey Barbecue Wing Sauce Honey Chipolte Barbecue Sauce Maple Barbecue Sauce Mild Buffalo Wing Sauce Kickin' Bourbon Wing Sauce Original Barbecue Sauce Sweet and Spicy Barbecue Sauce Sweet Golden Mustard Barbecue Sauce Sweet Vidalia Onion Barbebue Sauce A number of manufacturers make sauces with no gluten ingredients, but which are not labeled gluten-free. These may do in a pinch, but, if you have celiac disease or a serious gluten intolerance, look for the gluten-free label. BBQ Sauces with No Gluten Ingredients Include Bull's-Eye BBQ Sauce Hunt's BBQ Sauce KC Masterpiece Kraft Barbecue Sauce Lillie's Q Hot Smoky BBQ Sauce Trader Joe's

Celiac.com 06/29/2022 - We get more than a few questions from our readers about which items and products are gluten-free. Lately, we've been getting numerous questions about barbecue sauce. Specifically, is barbecue sauce gluten-free, and safe for people with celiac disease? Some are, some aren't. Here's the lowdown. It's important to remember that not all barbecue sauces are gluten-free. Many sauces from major manufacturers either contain gluten, or are not labeled gluten-free. That's why it's important to read ingredient labels and avoid gluten ingredients when choosing your gluten-free barbecue sauce. Here's a list of brands of gluten-free barbecue sauce that go the extra mile to make sure their products are labeled "Gluten-Free." That means that you can breath extra easy about safely serving them to people with celiac disease. As always, read labels, avoid gluten ingredients, and choose carefully.

Celiac.com 07/20/2021 - It’s summertime, and a picnic is a really fun activity to do at the park or beach. However, when you have food allergies that make you exclude wheat, dairy, eggs, soy, shellfish, and peanuts, planning a picnic can be quite challenging. Nowadays picnics often include dishes like egg salad, tuna salad, macaroni salad, pinwheel sandwiches, and fried chicken. Those are definitely delicious, but if you have celiac disease or allergies there are still many alternatives that you can include in your picnic basket. Here are seven simple suggestions that can help you fill a gluten and allergen-free picnic table: Gluten-Free Chicken and Bean Salad You can roast or grill the chicken, plus use black beans, kidney, chickpeas, and green beans with a dressing of apple cider vinegar, olive oil, salt, pepper, and lemon. Gluten-Free Garden Tomato Salad You can mix cherry tomatoes, red onions, cucumbers, bell peppers, and carrots with a drizzled olive oil, and sprinkle of salt and pepper. Gluten-Free Roasted Potatoes Use multiple colored baby potatoes (purple, red, etc.) with diced onion and garlic mixed throughout. Gluten-Free California Mashers Now, if you happen to be watching your carb intake, then this is a much better choice. All you have to do is find a milk and butter substitute such as Earth Balance or So-Delicious, then boil a head of cauliflower and use a potato masher to finish the dish just like you would make mashed potatoes. Gluten-Free Crispy Kale Chips Buy fresh kale, throw olive oil on it with any spices you want like garlic, onion, cayenne pepper, black pepper, white pepper, salt, etc. Then roast, until it’s crispy! Gluten-Free Guacamole Simply mash two avocados, and add diced tomatoes, red onions. cilantro and some lemon juice, and then grab some corn or kale chips for dipping! Gluten-Free Melon Salad Toss watermelon, cantaloupe, and honeydew balls together with a squeeze of lemon and lime to balance the sweetness. Then, top it off with ribbons of mint. So, the next time there’s an outdoor event, think about what you can bring to the table, literally!

Celiac.com 05/07/2021 - Summer is here and you have more important and fun things to do with your life than stand in a hot kitchen all day cooking. Make the most of your grill. Take precautions when working with raw meat, poultry and fish. Separate them from ready-to-eat foods during preparation so that raw juices do not come in contact with other foods. If you take them to the grill on a plate, set these foods on a clean plate after they are cooked. It’s good to get in the habit of using a meat thermometer when you cook foods on the grill. Cooking the outside of meat or poultry until it bears the famous grill lines is not always an indication that the inside is cooked through. If a meat thermometer reads 160 degrees or more, you can be certain that E. coli and other bacteria have been killed. Poultry should reach 180 degrees. Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. New to the market is a charcoal made from the husks and shells of coconuts, technically referred to as ‘extruded coconut charcoal’. Coconut charcoal burns hot and clean, imparts a mild flavor, and produces a mild, sweet, but unique smoke. Do you mostly barbecue or grill? Barbecuing is the slow smoking of tough cuts of meat. Grilling is a method of cooking more tender meats using the direct heat of a fire. ‘Direct heat cooking’ involves placing the food item directly over the flame or coals. Foods are exposed to very hot temperatures, often in excess of 500 degrees. The food items are cooked by flames and infrared heat coming from the grill. The direct heat method is used for grilling steaks, hamburgers, hot dogs, sausage, pork chops and skewered foods. The food items must be turned frequently so as to not burn. When cooking steaks, preheat the grill so the fire is hot enough to sear the outside, sealing in the juices. To judge the heat level of the coals, hold your hand about five inches directly above the grill. If you can hold your hand there for a second, the coals are very hot; for three to four seconds, they’re medium; and for five to six, they’re low. When using indirect heat, or barbecuing, place the food so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals. Another method is to block the direct heat to the food item by some means, such as placing the food in a metal pan or on a piece of aluminum foil. This allows the food to cook all the way through without burning or charring on the outside. Barbecue or Grill Cross-contamination May Be An Issue If you are warming wheat flour hamburger buns on the grill for non-celiacs, then grill your foods on a piece of foil that has been sprayed with gluten-free nonstick spray. After grilling, clean the grates thoroughly to remove all gluten remnants. The easiest way to clean the grates is to place them in the oven the next time you clean your oven. Flip Early, Flip Often. This probably goes against everything you’ve heard, but if you want a juicy steak or chicken breast, this technique works. When you put the meat on the grill, there is more heat below the meat than above. The heat forces the liquid up, through the meat. Flip the meat before any liquid has a chance to escape out of the top. The recommended amount of ‘flipping’ is every five minutes. Do not press down on the meat with a spatula during cooking as this will cause the natural juices to seep out. Rotate. There are different ‘hot spots’ and ‘cooler’ spots on your grill. For foods to cook evenly, rotate the pieces so they each get a chance to be over the hot spots. Testing for Doneness. This takes practice. Tap the meat with your spatula or tongs. Meat gets less fleshy (less loose) the longer it cooks. With the base of your thumb, feel the center area of the meat gently. Do you feel the difference? With practice, you will be able to tell when the meat is medium, or medium rare, simply by pushing against the meat with the tongs. Basically, the less give there is, the more it’s been cooked. Though grilling gives you juicy, smoky meat, sometimes you want to add a little flavor to the mix. Do it with rubs and marinades, both of which add both flavor and tenderness. Rubs are dry spice blends, usually including salt and sugar. Rub them on meat immediately before cooking (which adds mild flavor) or do it a day or two in advance (which allows the spice flavor to penetrate deeper inside the meat). Marinades are liquid, and may be made with something acidic (like lemon juice, vinegar, or yogurt) or tropical fruit (like papayas, pineapples or kiwi). Both acids and the enzymes found in tropical fruit react with meat proteins to tenderize. To keep food from becoming over-tenderized (mushy), it’s important not to marinate for too long; as little as 15 minutes for seafood, 4 to 6 hours for thin cuts of meat, and up to 12 hours for larger ones. For minimal mess, use a re-sealable plastic bag—put all ingredients inside, seal it up, and shake to combine. Keep the bag refrigerated while the food inside marinates. Do not reuse marinades—if you want to make a sauce out of the leftover marinade, boil it for at least two minutes before using. Do this to kill any bacteria from the raw meat, poultry or fish. If you will be adding a barbecue sauce, don’t brush it on too early or the meat will blacken on the outside and still be raw on the inside. Barbecue sauces contain sugar and sugar burns quickly over direct heat. If you think it will take 30 minutes to cook chicken on the grill, cook the poultry 20 minutes before brushing on the sauce. Think out of the box…think skewers…so many foods lend themselves to being cut into small portions and skewered, like salmon cubes with artichoke hearts, gluten-free kielbasa chunks with green peppers and onions, teriyaki chicken breast cubes with pineapple and green pepper, or shrimp and scallops with red peppers and zucchini rounds. When grilling a larger portion of fish, be very careful not to overcook it or it will become tough. For soft, flaky fish, a grilling basket works very well, or you can grill the fish on top of a piece of greased, heavy duty foil. Fajitas are a perfect choice for the grill. Marinate a piece of flank steak for about 3 hours (or longer), cook it on the grill. When done to your preference, take it off the heat; let it rest for 5 minutes then slice it against the grain. Using a pan with holes on the bottom (designed for use on a grill) quickly grill onions and green peppers. Wrap it all up in a gluten-free tortilla… yum! Other ‘out-of-the-box’ suggestions for grilled foods include marinated asparagus and tomato slices, seasoned potato wedges, prime rib, Hawaiian pork tenderloin, honey mustard chicken thighs, marinated leg of lamb, seasoned calamari… many of the foods you love to eat may be adapted to the grill. And don’t waste those hot coals! Grill your dessert! Summer fruits are fabulous grilled, as are gluten-free sponge cake and tortilla dessert wraps. Skewer bananas and marshmallows (don’t let marshmallows actually touch the grates) then set out bowls of hot fudge and caramel sauce for dipping. This summer, turn off the oven, get out of the kitchen, and enjoy grilling outdoors! Gluten-Free Skewered Scallops From the “Wheat-free Gluten-free Recipes for Special Diets” Cookbook. This recipe is gluten-free, corn-free, diary-free, egg-free, peanut and tree nut free, and yeast-free. It is approved for diabetics and it is low in sodium. For vegetarian and vegan diets: Use 2 cans (15 oz. each) artichoke hearts in place of the scallops. Ingredients: 2 Tbsp. olive oil ¼ cup lemon juice 2 cloves garlic, minced 1 tsp. oregano ¼ tsp. pepper 1/8 tsp. salt ¼ tsp. dill 1 lb. bay scallops ½ lb. baby mushroom caps 2 small zucchini, but into ½-inch slices 2 small onions, but into wedges ½ red bell pepper, cut into bite-sized pieces Directions: In a shallow dish, whisk together the first 7 ingredients. Stir in scallops; cover; refrigerate for 2 hours, stirring occasionally. Preheat grill and spray grates with gluten-free nonstick spray. Thread scallops onto 5 skewers alternately with vegetables. Grill about 5 minutes, turning frequently, until scallops are opaque. Serves 5. Note: Remove scallops from grill as soon as they are cooked through. Overcooking will cause them to become tough. Bonus Marinade: Put one package of chicken into a glass bowl, then start the marinade in a large Pyrex measuring cup. You’ll have two liquids: soy sauce, and Worcestershire sauce, and the ratio is 2:1. I start with one cup of soy sauce and 1/2 cup Worcestershire. Next add 1 tablespoon brown sugar, 2 tsp minced garlic, 1 tsp pepper, 1/2 tsp rubbed basil, 1/2 tsp rubbed oregano. Mix everything well (still in the measuring cup) and pour over the chicken. Repeat, if necessary.

Celiac.com 06/04/2019 - Pollo Regio is currently one of the most popular gluten-free search terms on mobile devices. If you're wondering what is Pollo Regio, you're not alone. You're also probably not from Texas. For the uninitiated, Pollo Regio is a grilled chicken restaurant that began in Monterrey, Mexico. Pollo Regio came to Texas in 1990's when Juan Jorge Bazaldua set up a special trailer outfitted with a mesquite charcoal grill. The demand for his authentic, marinated, mesquite-grilled chicken was so great that he quickly began selling out by noon each day, and taking orders from customers for the next day. Before long, Pollo Regio expanded into a regular storefront location, and began attracting hungry, grilled chicken-loving hoardes. With nearly fifty locations in Texas, most in the Dallas/Ft. Worth area, Pollo Regio is fast becoming a Texas institution. Pollo Regio’s founding principles include a great passion for innovation, efficiency, and the pursuit of the highest quality ingredients and products. Per its mission statement, Pollo Regio seeks to stand above other quick service restaurants with the most authentic home style food, and to make Pollo Regio a better place for both our customers and employees. The Pollo Regio website does not make any claim to be gluten-free. Nor does it seem to offer any clear information about ingredients. The Pollo Regio menu includes many items that should be naturally gluten-free, but the restaurant does serve standard flour tortillas. Other than the flour tortillas, most items at Pollo Regio look to be gluten-safe, but we can't say that for certain, so definitely check with the store manager before ordering. Have you eaten at Pollo Regio? Are you gluten-free? Share your story in our comments below.