Gluten Free Lemon Ginger Marinated Chicken Recipes

Steps:

• Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
• Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
• Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
• Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
• Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

Steps:

• Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl.
• Take a skewer (preferably) or sharp knife & poke several holes into the chicken.
• Rub the mixture into the chicken so that all sides are covered.
• Place chicken into a glass bowl & cover with the remaining mixture. Let it marinate for at least 2 hours.
• Cook the chicken either baked, broiled, or grilled. All are good.

Steps:

• Mix all ingredients except for chicken in a stainless steel or glass mixing bowl.
• Add chicken tenders and stir to coat.
• Cover and refrigerate at least three hours.
• Place chicken on a jelly roll pan or shallow baking pan and pour liquid over the top.
• Bake at 350 degrees 10 minutes, turn chicken over and bake 10-15 minutes longer or until chicken is done.
• Serve over rice, or steamed broccoli.

Steps:

• Preheat the oven to 400 degrees F.
• Unroll the chicken thighs and place in a 9" x 13" baking pan.
• Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
• Bake for 30 minutes.
• Combine the cornstarch and brown sugar in a bowl.
• Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
• Add the ginger and pepper.
• Pour over the chicken and bake for an additional 20 minutes.
• Serve with basmati rice.

Steps:

• Remove zest from lemon with a citrus zester, microplane or grater.
• Squeeze lemon juice into a bowl with the zest.
• Add soy sauce, thyme, oregano, garlic, oil, and ginger and blend with a whisk.
• Add chicken pieces, turning them in the marinade several times to coat.
• Marinate chicken at least 4 hours or overnight in the refrigerator.
• Preheat grill to medium high.
• Remove chicken from marinade and discard marinade.
• Grill chicken until thoroughly cooked (internal temperature of 165 degrees).