Posts Tagged ‘gluten free’

Skewering meat dates back forever when soldiers would skewer their meat and vegetables with their swords in order to cook them over an open fire. In fact, this method of cooking was preferred because it required no additional equipment to prepare meals for armies as they devastating their opposition.

But in the 21st century, I hate kabobs. I really do. They take too long to skewer, the meat and vegetables often placed alongside rarely cook at the same pace and the quality of finished product is never nearly as good as grilling each item individually. I’d wager that I spend the same amount of time standing over a grill turning each vegetable and protein as I would standing in my kitchen skewering meat and hoping that I didn’t send one of them through my hand.

This is a Thai inspired Coconut Chicken with Grilled Vegetables is easy to prepare and even easier to cook.


  • 1 lb boneless, skinless chicken breast, chopped into 1 inch cubes
  • 1/3 c coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tsp green curry paste
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
Note: You can substitute 1/2 tsp fresh grated ginger and 1 small jalapeño pepper for the green curry paste. The more jalapeño you put in, the spicier your chicken will be.

1. Take all ingredients except the chicken and place them in a large zippered freezer bag. Zip the bag and shake around to combine the ingredients. You may have to squeeze the green curry paste a bit to break it up.

Note: You can also choose to place the ingredients in a bowl and then whisk before putting inside of the bag. This will create more dishes to clean, but it will accomplish a more thorough blend.

2. Place the chicken in the bag with the marinade ingredients. Remove as much air as possible and place in the refrigerator. Allow the marinade to work its magic for 4 hours or longer.

Note: I always like to place my marinating bags inside a larger container just in case there is a leak. This will take up more space in your refrigerator, but it’ll safe you any potential cross-contamination in the future.

3. Chop the vegetables into chunky bites. I like quartering peppers and grilling them as is for easy turning. Soft flesh vegetables like onions and zucchini should be cut large so they don’t fall apart on the grill. Toss the vegetables with 1 tbsp olive oil and season with a little kosher salt.

4. Spray your grill with non-stick spray before grilling. Allow the vegetables to char before turning. The chicken will be pretty tender due to the marinade, so be gentle when flipping them over to finish cooking. Chicken should cook for around 2 to 3 minutes on each side, depending on how big your chunks are.

5. Serve hot with a filling side dish like Bulgar Pilaf.

My wife gets and deserves all the credit for this one. One day I asked her to make some chicken salad with the leftover chicken breasts that I hadn’t used the night before. When I came back from work, she had prepared this exact recipe using only what we had in the house. This was far and away the greatest chicken salad I had ever tasted, and the next day, the flavor got even better. This is something that makes you legen – wait for it – dary (I’ve recently gotten hooked on How I Met Your Mother reruns) when unveiled at a family gathering, picnic, or anywhere that people gather.

The key to this entire dish is the sauteed onions that are allowed to cool and poaching the chicken breasts in chicken stock and vegetables. You could easily substitute a rotisserie chicken if you are short on time, but you should skip to step 2 if you choose to do so.

Ingredients (serves 4 lunch portions)

  • 2 chicken breasts
  • 2 stalk celery, diced
  • 2 carrots
  • 1 large onion (half diced, half quartered)
  • 1 bunch of parsley
  • 3 c chicken stock
  • 1 c red seedless grapes, halved
  • 1/2 c mayonnaise
  • 1 tsp kosher salt
  • 1 tsp lemon juice
  • 3/4 tsp fresh tarragon (substitute 1/3 tsp dried)
  • 1/2 tsp dijon mustard
  • 1/4c chopped walnuts (optional)

1. Place the chicken breasts, 1 half of the onion (quartered), 1 stalk of celery (chopped), the carrots, chicken stock, and a handful of parsley in a stock pot. The chicken stock should just cover the chicken breasts. Bring to a boil and then lower the heat to simmer. Cook covered for 10 – 15 minutes.


2. Remove the chicken breasts to a cutting board and let cool. When cool enough to handle, cut into bite sized pieces.

3. While the chicken is cooling, dice the second half of the onion. Place a saute pan over medium high heat and place the onion with a couple tbsp of olive oil inside. Saute until translucent. Put the onions in a bowl and place in the freezer for 5 – 10 minutes.


4. In a separate bowl, whisk the mayonnaise, lemon juice, and dijon mustard until just combined.


5. Place the bite sized chicken breasts, chilled onions, 1 stalk of diced celery, and tarragon in a large bowl. Pour in 3/4 of the dressing and mix to combine. If the mixture needs more dressing, add it to taste. Finishing by adding the grapes and walnuts and combine all ingredients. Season with salt and pepper to taste. Chill for at least 4 hours (overnight if possible).


6. Serve cold on lettuce cups, inside a sandwich, or however you like your chicken salad. Garnish with whole walnuts.