Friday, November 2, 2012

Gluten and Dairy Free Kickin' Chicken!

I loooove meat! However, I've found that, with my allergies, I cannot stomach red meat more than twice a week. So, I have been eating poultry and tofu more and more... which means getting creative in the kitchen so that we're not eating horribly bland chicken every night.

I have this fabulous recipe for chicken with a kick! Of course, it is gluten and dairy free!
Note that prep time is about an hour for the marinade.

Gluten Free, Dairy Free Kickin' Chicken (making for 4 chicken breasts)
4 boneless, skinless chicken breasts
1/8 cup Louisiana Fire Gluten Free Hot Sauce (Frank's is also acceptable, check ingredients!)
1 tbsp. onion powder
2 cloves garlic, minced
1/4 cup red wine (you can use white, but red tastes better - I used a deep Merlot)
1 tbsp. canola or olive oil
1 tbsp. Kikkoman Gluten Free Soy Sauce
2 tbsp. lime juice
2 tsp. cumin, ground
2 tsp. oregano
pinch of salt and pepper, to taste.

Whisk together all ingredients other than the chicken breasts in a large bowl. Once combined, place chicken breasts in marinade for an hour, flipping after 30 minutes.
Preheat oven to 375F.
Place chicken breasts in oiled ceramic baking dish and pour marinade over top of it. Place in oven and bake for 20 minutes. Once timer rings, flip chicken over in dish and bake for another 20 minutes. Depending on your oven, you may need an additional 10 minutes cooking time. If so, flip chicken again and cook until no longer pink in middle.

Serve with rice or homemade fries.


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