Categotry Archives: Chicken


Gluten Free Chicken Bog


Chicken BogI got this recipe here.  I changed it up a bit. But it was a delicious and fairly simple dish.  I think everyone liked it.  My problem has been finding sausages that are gluten free, dairy free and peach free….sigh, food allergies.  Anyway, here’s the recipe.  Some of the comments about the name of the dish was pretty funny.  This is a dish that came from a particular place – South Carolina – as far as I can tell.  I served ours with a salad.  But, any of your favorite veggies would do.  If you give it a try come back and let me know how you liked it.


Looking at the dish it looks like I may have used a rotisserie chicken to make this.  Which would totally make it even easier.  But, I would use that or thighs or breasts.  Don’t limit yourself by the cut of meat.

6 (5 to 7-oz) bone-in chicken thighs, trimmed of excess fat, or breasts or cooked shredded rotisserie
1 tablespoon olive oil
8 ounces smoked kielbasa sausage, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups long-grain white rice
Morton’s Nature Seasoning
Salt & Pepper

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Discard skin.

Pour off all but 1 tablespoon fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, chicken, 1 teaspoon salt, and 1 teaspoon pepper and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

Remove chicken from pot and set aside. Stir rice into pot, cover, and continue to cook over low heat until rice is tender, about 20 minutes.

Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered, for 10 minutes. Serve.


Gluten Free Chili Lime Chicken


cropped-chef-lady-e1465864318647.jpgHere is an opportunity for you to use the new skill you learn by watching my food video.  If you haven’t watched it now’s your chance to learn how to de-bone chicken thighs and then make a delicious meal.

This recipe barely adapted from this recipe.

2-2 1/2 pounds skin on chicken thighs, bones removed

1/2 cup lime juice (how many varies depending on size and juiciness of the limes, I would say plan on about 4-5)
3 teaspoons lime zest (about 2 limes)
1/4 cup extra virgin olive oil
2 Tablespoons dried cilantro OR 4 Tablespoons fresh, chopped
1-2 jalapenos, chopped finely (seeds removed for less heat, I only used one)
4 garlic cloves, minced
1 Tablespoon honey
2 teaspoons salt
1 teaspoon chili powder

Combine all the marinade ingredients in a gallon bag add in chicken thighs.  Marinate minimum 2 hours.

Remove the thighs from marinade and grill on medium to golden brown and crispy around the edges.  Careful not to burn.  Mine got a little too done.  And I forgot to take a picture, probably because they didn’t look very pretty with the burning…..




Gluten Free Lemon Garlic Thyme Chicken


Lemon Garlic Thyme Chicken

This is another family favorite.  We love it with potatoes and corn on the cob.


1/3 cup extra virgin olive oil
Juice of one lemon
Zest of one lemon
1 teaspoon dried or 2 teaspoons fresh thyme, stripped from stem
2 garlic cloves, minced
1 teaspoon salt
Several grinds of fresh pepper OR 1/2 teaspoon ground pepper

Chicken breasts or tenderloins (I used about 10-12 tenderloins)
Morton’s Nature Season

Season chicken with Morton’s.

In a large gallon ziplock bag combine the marinade ingredients. Add seasoned chicken. Zip bagged shut, squeeze out the air as much as possible and squish it all around to coat chicken.This can be a quick marinade or a longer marinade (which makes it a bit better).  I’ve done it for 20-30 minutes and 2-3 hours.

I cooked this on the grill – medium to medium high. 6-7 minutes per side.  Don’t overcook or they will be dry.

You could cook them on the stove top or in the oven too.

I usually make a flavored butter (aka compound butter) to go with this, it’s also amazing on the roasted potatoes and corn on the cob.

Lemon Garlic Thyme Butter
4 Tablespoons softened butter
Zest of 1 lemon
1 Tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

Mix to combine and serve with chicken.


Gluten Free Bacon Wrapped Chicken



This is a family favorite.  I could make this every week and my family would be happy.  It’s an easy recipe, a little effort in the wrapping but other than that quick and easy.

Oven: 400° F – prepare baking sheet cover with parchment or foil for easier clean up.
Grill: Heat grill to medium

1/4 cup brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Morton’s Nature Season (optional)

Chicken breasts  (I used about 10 tenderloins.  So if you use regular breasts maybe 4-5)
5-6 slices Bacon (I used turkey bacon.  I sliced each one lengthwise since the tenderloins were small.  If there’s a lot of overlapping the bacon doesn’t cook.  I’ve never used pork bacon, but I’m sure you could)


Combine brown sugar, chili powder, garlic powder, salt and pepper in a shallow dish.

Season chicken on both sides with Morton’s or salt and pepper

Wrap each breast with the bacon and roll in sugar mixture.

Cook in the oven 20-35 minutes depending on the size of the chicken breasts. Turn halfway through

On the grill cook about 7-10 per side.


Gluten Free Slow Cooker Tuscan Chicken Stew


I’m always on the lookout for crockpot meals and this is another one I found on Pinterest.  I thought it was missing something and now I realize I left off the final step….. next time.

Tuscan Chicken Stew


To your crockpot (I used 5 quart) add:

4-6 boneless, skinless chicken thighs, cut into 1-2 inch chunks
3-4 carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, diced
4 red potatoes, cut into 1-2 inch chunks
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon fennel (I didn’t use this)
2 cloves garlic, minced (I forgot to put this in too)
1/2 teaspoon salt (add more later if needed)

Mix together the following and add to crockpot:
2 cups chicken stock (I used 4 and it made it more soup, less stew)
1 Tablespoon tomato paste
2 Tablespoon white wine

Cook on low 4-6 hours.

Fifteen minutes before serving whisk together the following, stir in and cook 15 minutes more:

1/4 cup water
2 T cornstarch
1 Tablespoon balsamic vinegar
1/2 teaspoon dried rosemary OR 1 teaspoon fresh rosemary, chopped



Gluten Free Easy Chicken Parmesan Bake


This is another recipe that I picked for Kady to be able to make on her own.  I always go through the recipe before hand with her.  I decided to do it on the grill, but this was originally shown for the oven when I found and converted this recipe over here.

This is almost a five or less ingredient recipe…..almost.  Even though it has six ingredients I’m still going to include it with the 5 or less because it’s only one and it’s such and easy recipe.


6-8 boneless, skinless chicken breasts
24 oz pasta sauce

1/4 cup grated parmesan cheese
4-6 slices provolone cheese OR grated Italian cheese blend (this is what I used, I thought I had provolone but didn’t)

1/4 GF bread crumbs (I used plain chex cereal processed 1/2 cup of cereal to make crumbs)
2 teaspoons Italian seasoning

Morton’s Nature Seasoning OR salt and pepper

If you’re cooking on the grill fire it up.  I put mine on high to heat up and then lowered slightly when I put the dish on.  Alternately, preheat oven to 350 degrees F.

I used a cast iron skillet for the grill, which could be used in the oven too.  So, pick your dish accordingly.  If I was baking in the oven I’d use a 13X9 inch baking dish.

If I was using a baking dish I’d spray it with cooking spray or lightly oil it.

Place chicken in the dish season with Morton’s or salt/pepper.

Pour sauce over the chicken, it should cover it.

Top with shredded cheese and then the provolone or more shredded.

Mix the crumbs and Italian seasoning together and sprinkle over the top.

Bake 35-45 minutes.

Grill 20-30.  This will depend on the size of your chicken breasts.

Serve over pasta.




Gluten Free Rosemary Lemon Chicken & Potatoes


I got the idea for this recipe from here.  It is super simple and comes together very easily.  It is almost a no-recipe recipe for me.  She’s a lot more precise at the original recipe than I am.

Rosemary Lemon Chicken
Rosemary Lemon Chicken


Chicken Breasts, boneless, skinless
Rosemary Sprigs (1/2-1 per chicken breast)
3-4 garlic cloves, chopped in big chunks
Potatoes (I used red) cut into quarters, lengthwise
1-2 (or more, if you like) lemons, sliced
Olive Oil
Salt & Pepper

Preheat oven to 425°.

In a 9X13 baking dish put down 1/2 the slices of lemon, 1/2 rosemary sprigs and 1/2 chopped garlic.  Salt and pepper your chicken breasts on both sides and place on top of lemon, rosemary and garlic.  Top with remaining lemon, rosemary and garlic.  Season potatoes and place those around and on top of chicken.  Drizzle olive oil on all of it.  Bake 30-60 minutes, until chicken and potatoes are cooked.  Cooking times will depend on how thick your chicken is and how much you cook.  Once cooked, cover/tent with foil and let sit for about 5 minutes.

Serve with salad or a side vegetable.


Gluten Free Autumn Harvest Chicken (Freezer to Crockpot)


Autumn Harvest Chicken (frozen)
Autumn Harvest Chicken (frozen)

I really must get better at noting where I’ve found a recipe.  I didn’t for this one, I do remember that they were doing it with pork, which I cannot eat.  It sounded so good and like Fall.  Plus, I think it seems so versatile.  You could use chicken, pork or turkey.

I have been working on getting a good list of  freezer to crockpot recipes.  I spent about 1 1/2 hours, including clean up making 6 freezer meals, that averages about 15 minutes per meal for prep.  That’s pretty awesome in my book.  I just added this one to the line up.  The bad part about freezer to crockpot meals are that there are no pictures.  I wish I would have thought to take pictures of the prep, but I didn’t, maybe next time.  I will try to take a picture when I cook it, no guarantees though.  🙂  I went and took this picture in the freezer so I could add it to post.

2 pounds chicken (boneless thighs or breasts), turkey or pork

1/3 cup dark brown sugar (I’d use light if I didn’t have dark on hand)
1/4 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon ground sage (I would sub poultry seasoning if I didn’t have sage)
1/2 teaspoon Morton’s Nature Season or favorite all purpose season salt

1 large Granny Smith Apple, peeled and sliced thickly (I used Pink Lady Apple and I chunked it up.)
1 large butternut squash, peeled, seeded and cubed (I only had one butternut on hand so I split it between the two bags I made)

1 cup apple cider (I used homemade apple juice)

I dumped everything into a gallon freezer bag, sealed it up and just kind of squished it around.  Laid it flat for the freezer.

If I can I will set out the night before, if I forget, which is likely, I will just pull out and let sit on counter or in water till I can break it loose from the bag.

Cook in crockpot low 6-7 hours.

You could forgo the freezing and put directly in crockpot – if you do this I’d just put the spices on the chicken and then put fruit and squash around the chicken.

Remove chicken, let sit five minutes and slice and serve with fruit and squash.



Gluten Free Coconut Curry Chicken (freezer to crockpot)


This is based on Martha Stewart recipe, but I changed it up.  This one is super easy too, not too many ingredients.

1 1/2 pounds boneless, skinless thighs
1/2 pound carrots, chopped
1/4 medium onion, chopped
4 garlic cloves, minced
1 Tablespoon curry powder
1/2 teaspoon  coriander
salt and pepper
Morton’s Season Salt

1 can coconut milk

Place all ingredients, except coconut milk in a gallon freezer bag.


Thaw in fridge 24 hours before cooking.  Put in crockpot, add 1/2 the can of coconut milk.

Cook on low 7-8 hours or high 3-4 hours.

25 minutes before serving add the other half of the can of coconut milk.

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