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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 07/14/2023 - Grilling pineapple takes this tropical fruit to a whole new level. The heat of the grill caramelizes the sugars, intensifying its natural sweetness, and creating a slightly charred and smoky flavor. To elevate the flavor profile even further, we add a touch of spice with chili powder. This subtle heat enhances the sweetness of the pineapple, adding a delightful kick that lingers on your taste buds. Don't worry, it's not overwhelmingly spicy, but rather a gentle heat, that adds depth and complexity to each mouthwatering bite. Ingredients: 1 fresh pineapple 3 tablespoons brown sugar 1 tablespoon lime juice 1 tablespoon olive oil 1 tablespoon honey or agave nectar 1½ teaspoons chili powder Dash salt Directions Peel pineapple, removing any eyes from fruit. Cut lengthwise into 6 wedges; remove core. In a small bowl, mix remaining ingredients until blended. Brush pineapple with half of the glaze; reserve remaining mixture for basting. Grill pineapple, covered, over medium heat or broil 4 inches from heat 2-4 minutes on each side or until lightly browned, basting occasionally with reserved glaze.

Celiac.com 03/24/2023 - Delicious, refreshing Grilled Pineapple Lemonade is perfect for a hot summer day or a backyard barbecue. This delightful marriage of sweet grilled pineapple and tart lemon creates a perfectly balanced flavor that is sure to please. Plus, the addition of fresh mint adds a lovely, botanical touch. This recipe is easy to make and can be customized to your liking. Ingredients: 6 ounces fresh pineapple, sliced 4 cups hot water 3 tablespoons granulated sugar ¾ cup fresh lemon juice (4 large lemons) 6-8 sprigs of fresh mint (optional) Instructions: Heat a grill pan over medium-high. Add pineapple slices in a single layer, and cook 5 to 6 minutes on each side, until dark char marks appear. Set grilled pineapple slices aside to cool. Combine 1 cup hot water and sugar in a large pitcher, and stir with a whisk until sugar is dissolved. If using mint, muddle a couple springs of mint, and stir well. Process pineapple, mint and lemon juice in a blender until relatively smooth. Pour the mixture through a fine-mesh strainer into pitcher with sugar mixture; discard solids. Top with 3 cups of seltzer water or club soda. Stir gently until blended. Serve in glasses with ice and garnish with mint springs, as desired.

Celiac.com 03/10/2023 - If you're looking for a delicious and impressive main course to serve at your next dinner party or family gathering, look no further than this mouth-watering grilled lamb recipe. With a few simple ingredients and some careful preparation, you'll be on your way to serving up a plate of perfectly cooked, succulent lamb that will have everyone coming back for seconds. Sweet and savory, it makes a perfect spring meal with paired with rice, and a green vegetables. Just marinate the chops for one hour, fire up the grill and get started! Grilled Lamb with Brown Sugar Glaze See how to make slightly sweet, savory grilled lamb chops. Ingredients: ¼ cup brown sugar 1 tablespoon ground ginger 1 tablespoon dried tarragon 1 teaspoon ground cinnamon 1½ teaspoons ground black pepper 1½ teaspoons garlic powder ½ teaspoon salt 4 lamb chops Directions: In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. Heat grill for high heat. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Celiac.com 12/01/2022 - Chef John has been a go-to inspiration for more than a few of the recipes we have transformed into culinary magic with our gluten-free versions. These garlic shrimp are grilled over high heat charcoal, then drizzled with a quick, easy, source of fresh herbs. The recipe happens to be naturally gluten-free, so no changes needed. As Chef John notes, the recipe works best with fresh herbs, so it's good to splurge and buy anything you can't get from your herb garden. Be sure to buy extra large shrimp for longer grilling, and maximum caramelization. Chef John's Grilled Garlic and Herb Shrimp Ingredients: 1½ teaspoons kosher salt ½ teaspoon lemon zest 3 cloves garlic, thinly sliced 3 tablespoons chopped fresh basil leaves 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh lemon thyme leaves 4 tablespoons olive oil, divided, or as needed 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on skewers Sauce: 1 tablespoon olive oil ½ lemon, juiced ½ teaspoon red pepper flakes 1 pinch cayenne pepper salt and ground black pepper to taste 1 lemon, cut into wedges Directions Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. Place shrimp in a large bowl and mix in about ⅔ of the sauce, reserving ⅓ for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. Heat an outdoor grill for high heat and lightly oil the grate. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake. Ingredients 2 pounds chicken thigh meat, trimmed and cut to small chunks 6-8 12-inch long metal skewers ¼ cup packed brown sugar ¼ cup gluten-free fish sauce 4 cloves garlic, crushed 2 tablespoons minced onion 2 tablespoons vegetable oil 2 tablespoons gluten-free soy sauce 2 tablespoons ground coriander 1 tablespoon grated fresh ginger root 1 tablespoon ground cumin ½ teaspoon ground turmeric ⅛ teaspoon cayenne pepper 1 2-inch piece of fresh lemon grass (white part only) Directions Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth. Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade. Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir chicken into marinade until chicken is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. Heat an outdoor grill for high heat. Lightly oil the grate. Remove chicken from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade. Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

Celiac.com 10/05/2022 - Summer may be technically over, but the warm weather continues in many parts of the country. This presents an opportunity to squeeze in some late-season outdoor grilling. It's also a great time to test out recipes for tailgating season. These teriyaki pork kebabs are easy to make and super tasty. Ingredients: 3 tablespoons gluten-free soy sauce or tamari 3 tablespoons olive oil 1 clove garlic, minced ½ teaspoon crushed red pepper flakes salt and pepper to taste 1 pound boneless pork loin, cut into 1 inch cubes 1 (14.5 ounce) can chicken broth 2 tablespoons cornstarch 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon brown sugar 2 cloves garlic, minced ¼ teaspoon ground ginger 3 portobello mushrooms, cut into quarters 1 large red onion, cut into 12 wedges 12 cherry tomatoes 12 bite-size chunks fresh pineapple Directions: In a shallow dish, mix together 3 tablespoons gluten-free soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine chicken broth, cornstarch, 2 tablespoons gluten-free soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Heat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Celiac.com 09/22/2022 - Looking for an easy-to-make dish that will stand out at your next outdoor grill session, and also happens to be gluten-free? These grilled polenta crackers are the perfect treat. Oh, and they happen to be vegetarian. You're welcome. Ingredients: 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices ¼ cup extra-virgin olive oil, eyeball it 3 roasted red peppers, drained well, 1 large jar, 16 ounces ½ cup kalamata black olives, pitted 2 tablespoons capers ¾ cup flat-leaf parsley, a couple of handfuls ½ white onion 1 clove garlic ½ teaspoon red pepper flakes Directions Heat grill pan to high. Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top each slice of polenta with a spoonful of salsa and serve.

Celiac.com 09/14/2022 - With grilling season at full steam, the search for new recipes can reach a fevered pitch. If you're looking for a dish that turns corners and take you someplace new, then these coconut-lime pork tenderloin kebabs are just the ticket. A delightful marriage of coconut milk, lime, spices and Sriracha, this recipe is easy to make, and sure to please. Ingredients: 1½ pounds pork tenderloin, cut into 1-inch cubes 1 13.5-ounce can coconut milk 2 tablespoons vegetable oil, plus more for the grill 4 cloves garlic, smashed ⅓ cup plus 1 tablespoon packed dark brown sugar ⅓ cup chopped fresh cilantro, plus more for topping 2 tablespoons gluten-free fish sauce (some contain wheat!) 2 tablespoons fresh lime juice 2 tablespoons Sriracha (Asian chile sauce) Romaine lettuce leaves, for serving Chopped roasted peanuts, scallions and cucumber, for topping Directions Toss the pork with half of the coconut milk, the vegetable oil, garlic, ⅓ cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours. Heat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs on a hot grill, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes. Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro. If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

Celiac.com 09/02/2022 - Grilled pineapple is a tasty summer treat, and we've even done a grilled pineapple recipe once before. But this version with vanilla ice cream and rum sauce turns a few corners and takes an already tasty dish to delicious new heights. It's easy to make and sure to please anyone who loves pineapple and ice cream. Enjoy! Ingredients: 1 pineapple (3 to 4 pound) cut into rings Nonstick cooking spray 2 teaspoons butter ¼ cup brown sugar ¼ cup rum 1 pint quality vanilla ice cream Directions: Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about ½-inch each. Use a spoon or apple corer to carve out the center core of each ring. Spray a cold grill surface with cooking spray and heat to medium-high. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. Place a pineapple ring on each plate, scoop ¼ cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill. Ingredients: 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced ½ red onion, finely chopped ½ jalapeño pepper, minced (remove seeds for less heat) Juice of 2 limes ⅔ cup packed fresh cilantro (leaves and tender stems), chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Directions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Heat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

06/25/2022 - Looking for a cheap, easy steak recipe to feed a crowd? This Italian-style grilled flank steak is just the ticket. Grilled over charcoal or gas, then sliced and splashed with olive oil, lemon, and rosemary, this recipe is as delicious as it is economical. It goes great as a main course, or as a side to your favorite pasta dishes. Ingredients 1 (1 ½-pound) flank steak, trimmed of excess fat ½ cup chopped fresh rosemary 6 cloves garlic ⅓ cup olive oil ¼ cup lemon juice 1 teaspoon coarsely ground black pepper ½ teaspoon red pepper flakes ½ teaspoon salt ⅓ cup extra virgin olive oil 3 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon minced fresh rosemary ⅛ teaspoon red pepper flakes 1 pinch salt 1 sprig fresh rosemary Directions Combine ½ cup chopped fresh rosemary, garlic, ⅓ cup olive oil, ¼ cup lemon juice, black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine ⅓ cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, ⅛ teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Heat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125-130F for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into ¼-inch-thick slices at an angle against the grain. Drizzle with additional dressing. Serve hot on a bed of your favorite greens. Want some steak sauce with that? Here' a list of great gluten-free steak sauces.

06/30/2022 - If you're looking for an easy, tasty, nutritious gluten-free recipe that goes great for lunch or dinner, and kicks up the fanciness factor a couple levels, then this simple, marinated honey-ginger salmon is the recipe for you! Ingredients 1 tsp. ground ginger 1 tsp. garlic powder 1/3 cup gluten-free soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion (chopped) 1 1/2 lb. salmon fillet Directions In a large plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Heat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Celiac.com 05/15/2021 - Spring is bursting with fresh vegetables, and this dish will help to step up the celebration. Basted in a sauce of lemon juice, olive oil, garlic, and spices, these grilled mushrooms make an excellent side for any number of meat dishes. They also go great as part of a grilled vegetable feast. Feel free to get creative. Ingredients: ¼ cup lemon juice 3 tablespoons minced fresh parsley 2 tablespoons olive oil 3 garlic cloves, minced Ground black pepper to taste 1 pound large fresh whole mushrooms, cleaned Directions: Make the dressing in advance by whisking together first 5 ingredients. Toss mushrooms in a bowl with 2 tablespoons of dressing. Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

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 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp. This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp. Ingredients: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste Chimichurri Ingredients: 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed ½ cup mint leaves, chopped, optional ½ cup olive oil ½ cup red wine vinegar 3 cloves garlic, peeled 2 tablespoons fresh oregano 1 shallot, chopped ¼ teaspoon crushed red pepper flakes Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste Instructions: To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. While still running, slowly add olive oil until well blended, and set aside. Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste. Gently toss to combine. Place shrimp on a hot grill, turning once, until they are fully cooked. I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.

Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun. These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session. Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the Ingredients: 1-2 dozen small potatoes, assorted colors, quartered 2-4 cloves garlic, minced 1-2 tablespoons olive oil 1 teaspoon onion powder ½ to 1 teaspoon fresh thyme, minced 10-12 wooden skewers, soaked Kosher salt and pepper to taste Directions: Wash and dry potatoes. Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. Note: If you can't get small potatoes, cut larger ones into about one-inch chunks. Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends. Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.

In addition to being high in fat, deep-frying can sometimes be a hassle, especially in the summer, since it can heat up the house. So on hot summer days, or when I want a healthier version of my favorite chicken wings, I cook them outside on the grill. Here's a recipe for chicken wings you can do on the grill. These wings taste great with your favorite gluten-free beer or other summertime beverages, and are sure to please your hungriest snackers. Ingredients: 25 chicken wings, segmented and patted dry with paper towels ½ cup unsalted butter, melted 1½ cups hot pepper sauce (Louisiana Brand or other gluten-free brand) 2 tablespoons garlic powder 2 tablespoons onion power 2 tablespoons paprika 4 tablespoons lemon pepper 2 tablespoons coarse-ground black pepper Directions: In a large mixing bowl, mix together garlic and onion powders, paprika, lemon pepper and black pepper. In a smaller bowl, stir in the melted butter, gluten-free hot pepper sauce and mix well. Combine garlic powder, and black pepper together in a large mixing bowl, and mix well. Note: If you buy frozen chicken wings, make sure they are well-thawed before you start preparing them. Place chicken wings into a non-metallic bowl and pour some of the hot sauce mixture over them. Mix until they are well coated. Reserve the rest of the sauce for later. Keep the reserved sauce warm enough to keep the butter melted. One by one, use tongs to place the chicken wings in the spice mixture and place on a plate. I usually let them sit for a half hour or so to dry a bit before cooking. Place the wings on a medium-high heat on the grill--about 350-375 degrees F. Be sure to turn them as necessary and cook to desired crispness. Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to keep a squirt bottle of water near the grill. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter. I like to serve them with sides of gluten-free ranch, or blue cheese dressing, along with some celery and/or carrot sticks. Oh, and don't forget your favorite gluten-free beer or beverages.

Celiac.com 04/16/2014 - This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts! Ingredients: 4 salmon fillets, about 1 pound ½ cup soy sauce ¼ cup honey ¼ cup water ¼ cup olive oil 1 teaspoon fresh ginger, shredded dash of lemon pepper dash of garlic powder dash of onion powder dash of salt 1 teaspoon Sriracha hot sauce Directions: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Heat grill to medium-high. Lightly oil grill grate. Remove the filets to a plate and discard the marinade. Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.

Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.

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.

Celiac.com 09/27/2019 - This is another great recipe that comes to us from one of our favorite food blogs on the web, Food Wishes. If you're a fan of buttermilk fried chicken, then this version of buttermilk chicken for the grill might make a welcome addition to your summer grilling repertoire. Basically, it's the same delicious chicken, without the breading and frying. Best of all, it's gluten-free! Just marinate the chicken until it's time to cook. Then, toss it on a hot grill and wait for the magic. Yum! Ingredients for 2 servings: 1 whole chicken (about 2½ to 3 pounds), cut in half as shown in video below For the marinade: 2 cups cultured buttermilk ¼ cup brown sugar 4 cloves crushed garlic 1 tablespoon cider vinegar 1 teaspoon dried thyme 1 tablespoon black pepper 1 tablespoon smoked paprika 1 teaspoon cumin 1 teaspoon cayenne 2 tablespoons kosher salt Directions: Into a large mixing bowl, add buttermilk, sugar and vinegar, followed by the garlic and dry spices. Place chicken in and the marinade into a plastic bag, then place bag into the large mixing bowl for at least 4 hours, preferably 8 hours. When it's time to cook, remove chicken from bag, and pat dry with a paper towel. Arrange chicken on a hot, lightly oiled grill, and cook until done. Serve with your favorite gluten-free sides. Watch the full video here: