Honey Garlic Chicken Thighs ~ Naturally Gluten Free

 

Honey Garlic Chicken Thighs 

Make the Honey Sauce: Combine in a small bowl whisk together, and set aside

1/3 Cup Honey

1/3 Cup Chicken Stock

1 TBL Rice Vinegar or Apple Cider Vinegar

1 TBL Soy Sauce

In a medium bowl add:

6-8 Chicken Thighs, Boneless and Skinless

add:

Salt and Pepper to Taste 

2 TBL Corn Starch (Gluten Free)

Toss the Chicken in the Cornstarch mixture until fully coated.

In a Large Non-Stick Skillet add:

2 Tbl Oil of your choice

Heat over High Heat

Add:

The Chicken Thighs, cook on one side until golden brown about 4-5 Minutes, 

Turn over and cook an additional 2-3 Minutes

Turn heat down to medium 

Add:

1 TBL Unsalted Butter or Ghee and melt

Add Minced Garlic to Taste, cook for 1 Minute so the garlic doesn't burn

Add the Honey Sauce to the Pan. Turn up the heat Medium/High and bring the Sauce to a Boil. 

Turn the heat down to a Simmer and cook 4-5 Minutes until the Sauce is Thickened and Reduced.

After a couple of minutes turn the Chicken over a few times so the Sauce is coating 

the entire pieces of Chicken. Cook until the Chicken is no longer pink inside. I use a 

Digital Thermometer inserted into the center, when it reaches an internal temperature of 165* 

this chicken is done. 

If you uses thicker pieces of Chicken it can take a few minutes longer to cook.

Serve the Chicken with Rice or Cauliflower Rice

I used Green Giant Riced Veggies ~ Cauliflower Risotto Medley

Optional: Garnish with Chopped Parsley and Crushed Red Pepper Flakes.

Baked Chicken Salsa Verde ~ Gluten Free

Baked Chicken Salsa Verde 

Preheat oven to 400* 

1-16 oz Jar Salsa Verde of your choice (I used Trader Joes)

Pour half of the Salsa Verde in a Glass 9X13 Glass Pan

Top with:

4 Boneless Skinless Chicken Breast ~ If they are thick pound them out evenly

Brush with a little Oil of your Choice

Season to taste with:

Salt

Pepper

Garlic Powder

Pour on the remaining half of the Salsa Verde

Dice one small Onion or a Shallot

Sprinkle around the Chicken

Add the Roasted Garlic around the Chicken ~ to your taste (Directions on how to Roast the Garlic below)

Bake 30 minutes or until the internal temperature reaches 165*

Remove from the oven

Preheat the Broiler

Zest 1 Lime and sprinkle over the Chicken

Juice 1/2-1 Lime over the Chicken

Sprinkle on 6 oz Cheese on top of the Chicken  ~ I use either Shredded Swiss or Monterey Jack 

Broil for 1-2 minutes or until Golden Brown 

Remove from the Oven

Let it sit for 5 minutes

Garnish with Fresh chopped Parsley or Cilantro 

I serve  the Chicken Salsa Verde with

Cauliflower Rice or Savoy Cabbage. I like to keep it low carb. 

You can also serve with Rice or Pasta.

The Salsa Verde Sauce taste great on the Cabbage/Cauliflower rice

How to Roast Garlic:

You can buy whole Garlic and Peel it or use the Pre-peeled Garlic

Pour desired amount into a Ramekin Dish or another small baking dish

Season with Salt and Pepper

Drizzle on a Little Extra Virgin Olive Oil

Mix well

Cover with Tin Foil

Bake 400* for 30 Minutes

Check to see if it is done.

Mine usually takes 45 Minutes.

You can freeze the leftover in small packages to add to other recipes.

How to Sauté Savoy Cabbage:

Slice up one Savoy Cabbage

Add to a Wok that has been heated with 2 Tbls Oil of your choice

Season with Salt and Pepper

Sauté until done. Depending on how thick you slice it will determine how long it takes to cook.

ENJOY!!

Citrus Chicken ~ Drumsticks and Thighs

Hi everyone,


Are you looking for a delicious easy to make Citrus Chicken recipe please check out my recipe.


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Citrus Chicken ~ Drumsticks and Thighs

Use as much Chicken Drumsticks and Thighs for your Family
Remove any excess Chicken Skin. I used 10 pieces. Use a paper towel to dry the Chicken.

Slice
1 Large Red Onion
Wash and slice the Citrus
1-2 Oranges
1-2 Lemons (removing seeds)
1-2 Limes

Spray 1-2 glass pans with Cooking Spray
Layer the Onion and Citrus pieces across the bottom of the glass pans.

Top with the Chicken. Salt and Pepper each piece.

Mix in a glass measuring cup:
½ Cup Vegetable Oil
4 TBL. Mrs Dash Salt Free Caribbean Citrus Seasoning Blend
1 TBL. Minced Garlic

Brush half the Spice mixture on the Chicken
Bake in a preheated  425* oven for 30 Minutes (I said 400* in the video by accident)
Brush with the remaining Spice Mixture on the Chicken and place back in the oven
Continuing bake 20-30 minutes or until. Internal Temperature 165*

I served the Chicken with
Cauliflower Rice
Sugar Snap Pea

ENJOY!!


Link for Cauliflower Rice:

https://www.youtube.com/watch?v=3m01rlhnPok