Donna’s Gluten Free (and Dairy Free) Grilled Chicken, Rice, and Cole Slaw Barbecue Feast

When we were in Colorado visiting family this summer, we feasted on some delicious, healthy, and gluten free meals. We played hard and ate hard. Our hosts were fabulous and had created recipes, or altered their favorites, to be gluten free and dairy free. It was so relaxing knowing that we didn’t have to worry about any hidden “forbidden” ingredients. For family members who don’t normally have to be mindful of gluten or dairy, the attention to detail and generosity came through as pure love. “We thank you!”

I am excited to share one of these meals with you. Here are three recipes, creating a complete meal, perfect for a Labor Day feast, or any Autumn day ideal for a barbecue. We hope you enjoy it as much as we did.

Donna’s Gluten Free Grilled Chicken

Donna Koeppel

Prep Time:  10 min     Refrig Time:  90 min     Cook Time:  20-30 min

Yield:  6 servings

The prep time for this chicken recipe is quick and easy. You can prepare early for company/family dinners and it keeps in the refrigerator for a few hours.  It’s easy to double for serving to large crowds or prepare in smaller amounts.  Any cut of chicken can be used.  Prepare extra as left over chicken is great sliced over salads or served with BBQ sauce in a sandwich the next day. Serve with Donna’s Tasty Rice, Donna’s Cole Slaw and Cubed Watermelon – yummy, beautifully colorful, and gluten-free. 

Ingredients:

6 skinless, boneless chicken breasts (or one per person)

1/8 cup olive oil

Juice of 1 lime

2 – 3 tsp crushed or minced garlic (or 3 cloves)

½ tsp paprika (sweet, smoked or hot works fine)

2 T chopped fresh rosemary, plus a few whole sprigs

2 tsp chopped fresh thyme and/or oregano

½ tsp onion powder

½ tsp freshly ground pepper

½ tsp salt (optional)

Directions:

In a gallon sized zip-lock baggie, add all ingredients except chicken.  When well mixed, add chicken breasts and massage for a minute until well coated.  Marinate for 1 – 2 hours, turning over occasionally.  Grill over “medium” heat for 20 – 30 minutes depending on thickness of chicken, until juices run clear.  Be careful not to overcook and dry out the chicken.  May serve with a favorite sauce on the side (e.g., Raspberry Chipotle or BBQ sauce).

 Donna’s Tasty Gluten Free Rice 

Donna Koeppel

Prep Time: 10 min      Cook Time: Rice Cooker setting or 20 minutes on stove-top

Yield: 10 servings

This beautiful, golden rice dish is wonderful with BBQ Chicken, Pork and Beef.  And, the recipe can easily be adopted as a make-ahead side dish for a large party.  It’s always a hit on the buffet table!  I prepare the onion and liquid mixture and store it in a large glass batter bowl or 2-quart measuring cup and refrigerate.  In the Rice Cooker bowl, I mix together the rice, green onions, spices and raisins.  Then, when ready to start cooking the rice, I heat the liquids in the microwave until very hot, add it to the ingredients in the Rice Cooker and hit “start.”  A large bowl of fragrant, tasty rice is ready when your meats come off the grill.   In a time crunch, I have been known to skip sautéing the onion and just add everything into the Rice Cooker at the same time – it always works out! 

Ingredients:

1 small white or yellow onion (or ½ large onion), finely diced

4 cups gluten-free chicken broth (or water)

3 T gluten-free soy sauce

¼ cup vegetable or olive oil

2 cups uncooked brown rice

¼ cup thinly sliced green onion, using both white and green parts

8 – 10 strings saffron (optional)

1 tsp coriander

1 tsp curry powder

1 tsp turmeric (adds a wonderful golden color)

½ tsp black pepper

2/3 cup raisins (regular, golden, or currents) Optional substitute: dried cranberries

Directions:

Spray medium frying pan with non-stick spray.  Saute diced onion lightly until begins to wilt. Add chicken broth, soy sauce and oil; heat until very warm or near boiling. 

In a Rice Cooker:  mix rice, green onion, spices, and raisins.  Add heated chicken broth mixture and stir together well. Follow Rice Cooker directions for BROWN RICE setting. When done, fluff with a fork and serve.

Optional Method: You may substitute a Dutch oven or large saucepan for the Rice Cooker. Beging by sauteing onions and warming the chicken broth in your Dutch oven. Then add all other ingredients. Bring to a boil, cover, and simmer over low heat for 20 minutes or until rice is tender and all the liquid is absorbed. 

Donna’s Gluten Free Cole Slaw

Donna Koeppel

Prep Time: 15 min      Chill Time:  90 min

Yield:  8 servings

 This Cole Slaw is another easy salad to prepare in advance for company.  Prepare the salad ingredients and store in refrigerate covered with a moist paper towel, early in the day.  Prepare the dressing and store in a separate, sealed container.  Toss together about 30 minutes before serving.  If doubling the cole slaw mix for a large crowd, only increase the dressing by half; it will be enough. 

Slaw Ingredients:

1 medium bag cabbage cole slaw mix (or thinly shred 1 head cabbage and ¼ head red cabbage)

3 whole, large carrots, grated or shredded

4 – 5 green onions, sliced white part with green tops 

Dressing Ingredients:

1 cup gluten-free mayonnaise (such as Hellman’s or Best Foods)

3 T sugar

4 – 5 tsp white wine or rice vinegar

1 tsp celery seeds

1 tsp freshly ground pepper

½ tsp salt

Directions:

In a large bowl, prepare and toss together slaw mix, carrots and onion. In a small bowl, whisk together all dressing ingredients. Taste and adjust for more sugar, vinegar, or pepper to your liking and pourable consistency.  It is best to allow dressing to rest for 1 hour as this blends flavors nicely.  Toss dressing and cabbage mixture and chill about 30 minutes before serving.

"Thank You, Donna and Mike!"