Easy Gluten-Free Grill Recipes for Your Next BBQ

Tips for Gluten-Free Grilling – Gluten free grill recipes

• Clean Your Grill: Be sure your grill grates are properly cleaned so that cross-contamination from previous meals (that may have contained gluten) doesn’t occur. Use a grill brush or scraper and wipe the grates with a damp cloth.
• Watch Your Marinades and Sauces: Many store-bought marinades and sauces contain gluten in the form of soy sauce, malt vinegar, or thickeners. Look for products labeled gluten-free, or make your own at home.
• Say No to Processed Ingredients: A lot of pre-seasoned meats and flavored sausages include hidden gluten in their recipes. Choose higher quality cuts of meat than you usually would and season them yourself.
• Opt for Gluten-Free Sides: Serve your grilled food with naturally gluten-free sides such as grilled veggies, corn on the cob, or a fresh salad.

Chicken Bog Slow Cooker Recipe: A Southern Comfort Food

The Portable Feast: Gluten-Free Grilled Lemon Herb Chicken With Veggies

Pairing juicy chicken with an array of colorful vegetables, this simple approach even makes its way into the average barbecue spread.

Serves: 4

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the vegetables:

• 2 zucchinis, sliced into thick rounds
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Ice cream cone brownies: A sweet twist on a classic treat.

Instructions:

1. Marinate the Chicken:
   1. In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
   2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated.
   3. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the Vegetables: In a large bowl, toss the zucchini, bell peppers, and onion with olive oil, garlic powder, salt, and pepper.
3. Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grates.
4. Grill the Chicken: Remove the chicken from the marinade and discard the excess. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Grill the Vegetables: Place the vegetables directly on the grill grates or use a grill basket. Cook for 4-5 minutes per side, or until they are tender and slightly charred.
6. Serve: Arrange the grilled chicken and vegetables on a platter and serve immediately. Pair with a gluten-free dipping sauce or enjoy as is.

Variations and Additional Ideas

• Swap the Protein: Try this marinade with shrimp, salmon, or tofu for a different take.
• Add a Side: Serve with a gluten-free grain like quinoa or rice for a complete meal.
• Mix Up the Veggies: Use seasonal vegetables like asparagus, eggplant, or mushrooms for variety.