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Get Your Gluten-Free Grilling On

Quick Chicken Mole

(Courtesy of myrecipes.com)

Ingredients:

  • 1 tbs. vegetable oil
  • ½ cup chopped onion
  • 1 medium garlic clove
  • 1 tsp. New Mexico chile powder (optional)
  • ½ tsp. pepper
  • ½ tsp. kosher salt
  • ½ tsp. cayenne
  • ½ tsp. cinnamon
  • ¼ tsp. anise seeds
  • 1 tbs. toasted sesame seeds
  • ¼ cup toasted sliced almonds
  • ½ cup tomato puree
  • ½ cup reduced-sodium chicken broth
  • 3 tbs. semisweet chocolate chips
  • 2 lbs. boned, skinned chicken thighs
  • ½ to 1 serrano chile, minced
  • ½ cup cilantro leaves
  • Lime wedges

Directions:

  1. Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.
  2. Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.
  3. Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.
  4. Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.

For nutritional information on this recipe, click here.

Grilled Potato, Onion, and Bacon Skewers

(Courtesy of myrecipes.com)

Ingredients:

  • 30 thin-skinned potatoes, no bigger than a ping-pong ball (1 ¼ in wide, 1 ¼ to 1 1 ½ lbs. total)
  • 1 tbs. plus ½ tsp. kosher salt
  • 1 medium onion
  • ¼ cup extra virgin olive oil
  • ½ tsp. pepper

Directions:

  1. Put potatoes in a large saucepan and cover with water. Add 1 tbsp. salt. Cover, bring to a boil, then reduce heat and simmer until tender when pierced with a knife, 7 to 8 minutes. Drain, transfer to a rimmed baking sheet, and let cool completely.
  2. Cut onion into 1-in. chunks and separate into pieces. In a large bowl, combine oil with 1/2 tsp. each salt and pepper. Add potatoes, onion, and bacon and toss to coat.
  3. On each of 6 flat metal skewers, about 14 in. long, thread 2 pieces of onion, a piece of bacon, and a potato, pressing them close together; repeat until you have 5 potatoes and end with bacon and onion.
  4. For charcoal, ignite a full chimney of hardwood charcoal on firegrate of a charcoal grill. Spread in an even layer on firegrate and set cooking grate in place. For gas, heat a gas grill to medium-high (about 450°).
  5. Grill skewers covered, turning often, until onion and bacon have some char to them, 10 to 12 minutes. Set skewers on a platter and sprinkle with parsley.

For nutritional information on this recipe, click here.

Grilled Caprese Pork Chops

(Courtesy of recipe.com)

Ingredients:

  • 8 Smithfield Pork Chops
  • 2 pints cherry tomatoes (tri-colored if available), cut in half
  • 8 ounces fresh mozzarella cheese, cut into 8 slices
  • 4 tbs. olive oil, divided
  • 2 tbs. fresh basil, chopped
  • Salt and pepper to taste

Directions:

  1. Prepare a grill pan or outdoor grill with a nonstick cooking spray and preheat until medium high. In a medium mixing bowl, toss tomatoes and basil with 3 tbs. of olive oil. Salt and pepper to taste and set aside.
  2. Brush pork chops with remaining 1 tbs. of olive oil and sprinkle liberally with salt and pepper. Place on a preheated hot grill and cook until done. This will require approximately 4-6 minutes per side depending on the thickness of your pork chops.
  3. Once one side of your pork chops are cooked and you have turned them over, top each cooked side of the pork chop with a slice of mozzarella cheese and close the lid on your grill to allow the cheese to melt (if using a grill pan, you can cover the chops with a large overturned saute pan). Place two pork chops on each plate and top with a large helping of the tomato basil mixture.

For additional information on this recipe, click here.

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