If you know me well - or if you have ever shared a meal with me - you probably know that I am a big fan of gluten (or rather all the delicious things that happen to contain it). A number of friends have recently either been diagnosed with Celiac disease or have gluten sensitivity or are trying to be skinnier and blame gluten.
I tend to have anxiety when I am in charge of cooking and there is a gluten free person in the mix, which is never really necessary since there are plenty of delicious meals that don't have it. I found this recipe by Googling "gluten free chicken marinade" when a big group of college friends rented a house in Calistoga, one of whom has been recently diagnosed with Celiac disease. (For the record, this friend has a legitimate Gluten allergy as evidenced by her giving up beer - no one used to love Coors Light like J. Gal!)
This recipe is so simple and really delicious--I have already made it again for a non-gluten free people (but with a side of toast this time, obviously). It is great as tacos, over a salad or just on its own.
Adapted from Gluten Free Anna
1.5 lbs boneless skinless chicken breasts or tenders
1/3 cup olive oil
Juice of 4 limes
1 tsp. minced garlic
1/2 red onion sliced in wedges (that are big enough to not fall through the grill grates if you're grilling)
1/2 cup coarsely chopped cilantro
Salt and Pepper
Place all ingredients into a large ziplock bag and kind of massage the marinade into the chicken breasts and let sit for 30 minutes to several hours. Preheat grill over medium-high heat and grill until cooked through (about 6 minutes per side depending on how thick your chicken breasts are).