Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa

by Carol Kicinski on May 21, 2015

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The weather is warming and you know what that means? It’s time to fire up the grill!

There was a time when I was forbidden to use the grill. It may be because there was some really fine print I was unaware of in my marriage contract that stated the grill was the sole domain of the husband. Or it could have been due to a few “incidents” that involved propane, matches, impatience, explosions, singed hair and eyebrows, screaming children … you get the idea.

In any case, times have changed and now I view the grill as just an extension of my kitchen. May as well keep the heat outside rather than in. Plus I love those groovy grill marks!

This recipe for grilled chicken is quick, easy, and oh, so tasty! It’s also pretty, which makes it a great dish to serve to dinner guests.

It consists of some boneless skinless chicken thighs (you can use breasts but thighs have so much more flavor) a marinade made of San-J’s gluten free Orange Sauce, olive oil, salt and pepper, and for a little kick, some chipotle chili powder. Then to top it all off, a lovely citrus salsa.

So – ready, set, get your grill on!

Gluten-Free-Chipotle-Grilled-Chicken

Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa

Ingredients

½ cup plus 1 tablespoon San-J Orange Sauce, divided use
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¼ – 1½ teaspoons chipotle chili powder, divided use
12 boneless skinless chicken thighs, trimmed of any excess fat
3 medium oranges, peeled and chopped
½ medium red onion, diced
2 plum tomatoes, seeded and chopped
¼ cup fresh cilantro, roughly chopped
Juice of 1 lime
Vegetable oil for brushing the grill

Directions

In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 teaspoon chipotle chili powder. Pour into a large food storage bag. Add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.

In a medium mixing bowl, combine the remaining 1 tablespoon of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ – ½ teaspoon chipotle chili powder (depending on how spicy you want it). Reserve.

Heat grill to medium-high and brush the grates with oil. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and grill, covered, for 6-8 minutes per side. Serve with the citrus salsa.

Servings:

A gluten free recipe that serves 6

Ready for dessert?

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Need a quick meal?

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