Photo: Elana Amsterdam
Store-bought marinades can contain hidden gluten, but Elana Amsterdam, who writes the blog Elana's Pantry, shows us that making your own is easy.
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
Rinse chicken breasts, pat dry and place in an 7-inch x 11-inch Pyrex baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.
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Published on May 29, 2012