Categotry Archives: Marinades


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 Balsamic Glazed Skirt Steak



This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original.  I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad.  It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor.  I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all.  Super simple recipe.  You want to marinate it overnight for the best results.  I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.

1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil
Morton’s Nature Season (optional)
Salt & Pepper

1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too

I put all the ingredients in a gallon bag.  Squeeze out air as much as possible and then squish around to get the meat covered well.

Refrigerate minimum 2 hours, preferably overnight.

Take the meat out of marinade and grill.  I’m not sure how long I grilled it.  I tried to use this technique,but I think I’d go with a thermometer next time, so that I can get it a bit more rare.




This is a little more done than I would've like, but it was amazing, juicy and delicious
This is a little more done than I would’ve like, but it was amazing, juicy and delicious

Gluten Free Buttermilk Dill Marinade


I used this marinade for chicken.  I didn’t take any pictures.  But, it turned out really well.  I grilled my chicken on the grill but I would try it in the oven, pan or even crockpot.

3/4 cup buttermilk OR kefir ( I used kefir)
3 cloves garlic, minced
1/4 cup fresh dill, chopped (I used some dried too, my dill plant isn’t doing well)
1 1/2 teaspoons Morton’s Nature Seasoning
water – if too thick you can add a bit of water.  If you use the kefir it may be thicker than buttermilk

Combine all ingredients and pour over chicken.  I put mine in a gallon bag and then I sealed it and tumbled it around to get the marinade all around.  Marinate in the fridge for several hours.