Dairy and Gluten Free Chipotle Apple Butter Chicken Thighs

Chicken thighs are delicious but can be boring.  I was looking for a way to spice up our dairy and gluten free dinner and found a similar recipe by another blogger.  I played with the ratios some and came up with these Chipotle Apple Butter Chicken Thighs.  They are sweet and spicy and definitely an unexpected combination of flavors.  I used my home canned apple butter; however, the store bought version will work well in this recipe.

Chipotle Apple Butter Chicken Thighs

6 to 8 chicken thighs
1 medium red onion, chopped
8 cloves garlic
1/4 tsp smoked paprika
1 to 3 chipotle peppers in adobo (depends on how spicy you like it)
1/3 cup Worcestershire sauce
1 cup apple butter

Place the chicken thighs and chopped onion in a gallon sized zip top bag.
In a food processor, combine the remaining ingredients.
Process until the marinade is fairly smooth.
Pour the marinade over the chicken and onion.
Rub the marinade into the chicken.
Refrigerate for at least 2 hours or up to over night.
Preheat oven to 425 F.
Line a baking pan with foil.
Place the chicken in a single layer in the pan. 
Pour the remaining marinade over the chicken.
Bake for 45 minutes to 1 hour or until the chicken is cooked through.
Allow to rest for a few minutes before serving.

Dairy and Gluten Free Buffalo Chicken Lettuce Cups

Beautiful crisp butter lettuce was the inspiration for this meal of dairy and gluten free Buffalo chicken lettuce cups with a mock blue cheese dip.  Both the Buffalo chicken tenders and the mock blue cheese dip have a multitude of other uses besides in these delicious lettuce cups!  The Buffalo chicken tenders are both dairy and gluten free.  The creamy mock blue cheese dip utilizes Cypress Grove Midnight Moon Goat Milk Cheese instead of a cow's milk dairy cheese.  

Buffalo Chicken Lettuce Cups

1 batch Buffalo Chicken Tenders

1 batch Mock Blue Cheese Dip

1 head butter lettuce, separated into individual leaves

2 roma tomatoes, thinly sliced

2 stalks celery, thinly sliced

1 carrot, thin strips (I used a vegetable peeler)

Assemble the lettuce cups by layering the lettuce leaves with tomato, celery, carrots, chicken and dip.

Buffalo Chicken Tenders

1 stick dairy free buttery spread, melted

1/3 cup packed brown sugar

1/2 cup Frank's Thick Hot Sauce 

1 tsp to 1 tbs Sriracha

1/4 tsp garlic powder

1/4 tsp black pepper

1 1/2 tbs cornstarch
1 1/2 lbs chicken tenders

 Combine all ingredients.

Allow to marinate for at least 30 minutes.

Preheat oven to 375 F.

Place the chicken in a single layer on a foil lined baking dish.

Pour the extra sauce over the top of the chicken.

Bake for 30 minutes.

Then broil for a few minutes longer.

Mock Blue Cheese Dip

2 oz Cypress Grove Midnight Moon Goat Milk Cheese, crumbled

1/2 cup mayonnaise

1 tsp Worcestershire sauce (check for gluten free)

1 tsp apple cider vinegar

1/2 tsp garlic salt

Mix all ingredients together.

Allow to rest at least 30 minutes for flavors to mingle.

 

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

I am so sorry that I haven't been posting regularly as of late!  I really hope that this recipe for dairy and gluten free Asian Orange Scented Chicken Legs helps to make up for the lack of posting.  Things have been insanely busy around these parts...  However, I have been cooking and working on recipes to share even if I haven't been very good about sharing them here!  I will try to be better about sharing the recipes with you!

Today I wanted to share an easy to throw together chicken dish.  During the summer I especially need things that don't take a lot of minding as I usually have too many things going on as it is already!  These Asian Orange Scented Chicken Legs are dairy and gluten free but you would never guess it as they are packed with flavor!

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

3 lbs chicken legs

1/3 c orange marmalade

1/3 c soy sauce (I use La Choy which is gluten free)

3 tbs honey

2 tbs corn starch

1 1/2 tbs mirin

1 tbs rice wine vinegar

1 tbs sugar

1 tbs fresh grated ginger

2 tsp sriracha hot sauce

1 tsp sesame oil

1 tsp onion powder

Combine all the ingredients except the chicken legs.

Stir until smooth.

Place the chicken legs in one layer in a 9x13 baking dish.

Pour the sauce over the chicken.

Bake at 350 F for 1 1/4 hours or until the chicken is done through and the sauce is thick and sticky.

Serve with steamed rice and steamed sugar snap peas if desired.

Roast Chicken

I know everyone has a recipe for roast chicken, but I thought that I would share mine with you all too :)

Ingredients:
* 1 roasting chicken
* 1 lemon
* 1 tablespoon dried herbs (rosemary, thyme, ect.)
* 2 teaspoons garlic salt (or to taste)
* 1 teaspoon pepper (or to taste)
* 2 large or 4 small to medium potatoes, cut in chunks
* 2 sweet potatoes, cut in chunks
* 2 carrots, cut in chunks or about 20 baby carrots
* 2 onions, cut in chunks
* 1/2 tp 1 lb fresh green beans, trimmed (optional)
* 6 garlic cloves, cracked
* 1/3 cup water
* cooking spray

Directions:
Preheat oven to 425 degrees.
Spray a 9 x 13 glass baking dish with cooking spray.
Place vegetables, 1 1/2 onions, and 3 garlic cloves in the pan (if using green beans place them on the top of the root vegetables). Sprinkle with pepper.
Add water to the pan.
Place chicken breast side up on top of the vegetables.
Sprinkle the chicken with 1/2 of the garlic salt, pepper and herbs.
Squeeze 1/2 of the lemon on top of the chicken.
Turn chicken over and repeat seasonings.
Grate the zest of 1/2 the lemon on top of the chicken.
Place the lemon, reserved 1/2 onion, and 3 garlic cloves inside of the chicken cavity.
Spray the chicken lightly with cooking spray.
Cover tightly with aluminum foil and place in the oven.
Cook for 1 hour covered.
Continue cooking uncovered until chicken is done.

Crazy Crock Pot Chicken

This sounds like such a weird combination but the flavor turns out great. There are quite a few variations of this recipe out there but this is the one I use most often.
Even my picky DH likes this one!

Ingredients:
6 boneless skinless chicken breasts
2 cups salsa
1 tbs honey
1 tsp cumin
1 tsp chili powder
1 tbs ketchup
1/2 tbs mustard

Directions:
Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta.
Serve each breast with about 1/3 cup of sauce.

Kinda Thai Inspired Crock Pot Chicken

This is kind of Thai inspired in tastes hence the name.

3 lbs boneless skinless chicken breasts or thighs or a combination of the two
3/4 cup peanut butter (creamy or crunchy or a combination of the two)
1/2 cup orange marmalade
6 tbs soy sauce
1/2 tsp black pepper
1 1/2 tsp fresh grated ginger
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 to 1 cup water or chicken stock

In a small bowl heat the peanut butter so that it loosens up.
Then stir in the orange marmalade, soy sauce, black pepper, ginger, red pepper flakes, and garlic powder.
Once well incorporated stir in the warmed liquid to get a even looser consistency.
Place the chicken in the crock pot and pour the sauce over it.
Cook on high for 4 to 6 hours or low for 6 to 8 hours or until the chicken is cooked through.
If the sauce starts to get too thick add a little more liquid to thin it back down.
Serve chicken and sauce over rice, egg noodles, or angel hair pasta depending on your preference.

Chicken Thighs with Honey Lemon Rice

This is a quick and easy delicious one pot meal!!

Ingredients:

3 tbs lemon juice
1 (14 oz) can chicken broth
3 tbs honey
3 tbs soy sauce
1 tsp olive oil
1 medium onion - chopped
1 cup long grain rice - uncooked
1/2 tsp black pepper
2 cloves garlic, minced
1 tbs parsley, dried
8 skinless chicken thighs

Directions:
In a large skillet with tight fitting lid heat olive oil and brown chicken thighs.
Remove thighs when browned and add onion.
Saute until onion is soft.
Add lemon juice, chicken broth, honey, soy sauce, black pepper, garlic, parsley, and rice.
Stir to combine.Add browned chicken thighs on top.
Cover and simmer for about 30 minutes or until chicken is done and liquid is absorbed.
Makes 4 generous portions.

Nutritional Information:
Calories: 400
Total Fat: 6.6 g
Total Carbs: 50 g
Dietary Fiber: 9.8 g
Protein: 32.5 g