How To Make Gluten-Free Barbecue Chicken
Marinate the boneless chicken breasts and thighs in a plastic bag with Italian salad dressing. Let the bag sit in the fridge for a half hour. Flip the bag halfway through to ensure both sides get fully marinated.
Pat the chicken dry and set your grill to medium heat. Brush it with vegetable oil and begin cooking the chicken. Flip it over once one side is golden brown with grill marks. Cook until they reach 155 degrees fahrenheit.
Brush the chicken with barbecue sauce when they are done cooking. Set them aside under a tent of aluminum foil for 10 to 15 minutes before serving.
The ingredients list for this recipe is brief and is adjustable depending on how many people you plan on feeding and what seasonings you prefer to use.
- Boneless chicken breasts and thighs: The amount of chicken used when cooking this recipe is really up to you. It just depends on how many people you intend on feeding in one sitting.
- Italian salad dress: This will be used to marinate the chicken before cooking it.
- Barbecue sauce: This will be brushed onto the chicken when it is done cooking.
- Vegetable oil: This is used to brush the grill before cooking the chicken.
- Salt and pepper: Seasoning for the chicken.
Serving and Storing Gluten-Free Barbecue Chicken
This can be served as a nice summertime dinner outside with friends and family. It can be served with vegetables, or a side salad. You could also pair it with other barbecue side dishes, such as creamed corn or potato salad.
Barbecue chicken keeps in the fridge for 3 to 4 days, but will last 2 to 3 months in the freezer. Since this recipe can be made with as much or as little chicken as you want, if you know ahead of time how much you need to make, then it will help avoid having to store any leftovers.
Read More >> Are Meatballs Gluten Free?
Gluten-Free Barbecue Chicken Recipe
- Boneless chicken breasts and thighs
- Italian salad dressing
- Barbecue sauce
- Vegetable oil
- Using plastic resealable bags, place the chicken inside with enough Italian salad dressing to cover half of the chicken. Seal the bag and be sure to press out as much air as possible. Let the bag sit in the fridge for 30 minutes. Flip the bag halfway to make sure both sides get a decent coating.
- Remove the chicken from the bags and place on a baking sheet lined with paper towels. Pat the chicken dry. Discard the plastic bag. Sprinkle the chicken on both sides with salt and pepper.
- Heat your grill to medium and brush the hot grates clean. Lightly oil them with vegetable oil.
- Place the chicken on the grill and cook for a few minutes or until the first side is golden brown with nice grill marks. Flip and brown the other side.
- Check the internal temperature of the chicken with an instant read thermometer. The chicken should be done when it hits 155 degrees fahrenheit.
- Brush the chicken with barbecue sauce when it is done cooking. Let the chicken rest for 10 to 15 minutes under a tent of aluminum foil. Serve while hot.
Read More >> Is Arby’s Roast Beef Gluten Free?
Tips and Tricks
You can brush the marinade on the grill instead of vegetable oil if you want. Additionally, you can brush on the barbecue sauce earlier. Just start brushing it onto the chicken a few minutes before it is done cooking.
The longer you marinate the chicken, the more flavorful it will be. However, if you are short on time, you can cut the marinating time down to 20 minutes.
When it comes to choosing the Italian dressing and barbecue sauce, use whichever sauces you like most. However, to keep the recipe gluten-free, just be sure to double check the ingredients before using any new sauces.
If you want to get fancier with your grill settings, you can set one half of the grill to high and the other half to medium-low. Use the high side initially for cooking, then move the chicken over to the medium-low side for a more gentle cooking finish.