Grilled Chicken

With warm weather here to stay, I’m not using the oven often. I don’t mind heating it up for a treat like this gluten-free strawberry rhubarb pie, but I try not to use it for dinner. The grill, of course, is a popular option for the summer, and grilled chicken is one of our favorites.

I often buy large packs of chicken thighs or breasts (usually boneless, skinless) from BJ’s Wholesale Club. My husband is not a fan of dark meat, but he likes grilled thighs. Even if I haven’t marinated them, they are nice and moist. My kids love these, too, even if they have no seasoning on them.

Some things I add for extra flavor or moisture are:

  • a homemade marinade (see below)
  • Italian salad dressing as marinade
  • Old Bay seasoning
  • Magic Seasoning Blends -Poultry Magic (all natural, no MSG, no additives or preservatives)

I so often forget to marinate meat ahead of time, but I have found that even marinating chicken breasts at room temperature for half an hour makes a difference. I wouldn’t leave it at room temperature any longer than that, though. Ideally, it should be marinated in the refrigerator for at least 2 hours.

Basic Parts of a Marinade

Oil – I like to use extra virgin olive oil, but other oils work also. Oils can add flavor and help keep the meat moist.

Acid – Often vinegar, but lemon juice or wine work also. The acid helps tenderize the meat.

Seasoning – Add whatever flavors you like. Garlic is a favorite. Basil, oregano, and rosemary are popular, but the options are endless. Many of you will like something spicier.

If you like you can also add a sweetener such as honey.

Experiment with amounts. Since my family is not big on the flavor of vinegars, I use more oil than vinegar. Some recipes use equal amounts, and some use more vinegar than oil. It’s pretty hard to go wrong.

More Chicken Recipes

What’s for Dinner Wednesday Blog Carnival

What’s your gluten-free dinner idea? Remember to check back for new links. Some don’t get added until late Wednesday or even Thursday. Click the link to see if you missed any of last week’s gluten-free lunch ideas and more!

1. Gina (Eggplant Parmesan)
2. Jessie (Summer Pasta)
3. Amy Green (Chicken Cacciatore)
4. Cheryl (Red Beans and Rice)
5. The W.H.O.L.E. Gang – Garlic Scapes Stir-fry with Salmon and Quinoa
6. Jennifer (Taco Casserole)
7. Heather (Pulled Pork)
8. Mikki (grilled potatoes)
9. Brian (Taco Soup)
10. Melanie (Tuna Rice Dish)
11. Cinde (spinach & red pepper pie)

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About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. That's a great breakdown of the components of a marinade. Your chicken looks great!

  2. glutenfree4goofs says:

    My family loves grilled thighs in Italian dressing! I keep calling it bbq chicken but grilled is a much better way to say it so it doesn't sound like BBQ SAUCE!

  3. Yum, it looks delicious!

  4. I need help with marinades so your post is great for me! Thanks for hosting again.

  5. We eat a lot of chicken. It's nice to cook up extra to use in several meals.
    Linda, I'm not seeing Mr. Linky, so I'll just add my link here for the week- Brian (Taco Soup)


  6. Mikki Black says:

    I like to cook simple, so this week's recipe from me focuses on the side dish: grilled potatoes. It's summer after all, and I love to grill!

  7. Hi Linda,

    I'm not seeing Mr. Linky either so I will leave my link here. :)

    Cinde – Spinach & Red Pepper Pie:


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