Gluten-Free Lemon Ginger Marinated Chicken

Serves 4 to 6


This moist and flavorful chicken recipe will become a family favorite. Any leftover chicken can be sliced and served cold over lettuce for a quick lunch.

Zest from 1 lemon
1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons gluten-free soy sauce
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4-5 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces chicken (bone in or boneless)
Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

*TIP: Gluten-free tamari soy sauce is available from San-J (

Each 4 ounce serving (½ piece of boneless chicken breast) contains 201 calories, 7g total fat, 1g saturated fat, 0g trans fat, 68mg cholesterol, 236mg sodium, 5g carbohydrate, 0g fiber, 28g protein.

This recipe was created by Sueson Vess, author of Special Eats, Simple Solutions for Gluten-Free & Dairy-Free Cooking (Special Eats).



Comments (5)

SashieGirl -
Hi Cathie, I would just omit the sesame oil completely. It is difficult to substitute for this ingredient, especially if you have a nut allergy. Yes, hing or asafoetida, an Indian spice, can be used to replace garlic or onions. You would be best to purchase this on line. Occasionally asafoetida contains flour although usually not. I mention that just as a caution. Enjoy. Beth, Food Editor

Posted by: Moderator | January 29, 2017 9:04 AM    Report this comment

This sounds great. I started substituting cumin for the ginger intolerance, but what can one substitute for the sesame oil flavor, which is very different? For the flavor, I've seen recommendations for peanut oil, but peanuts are an even worse allergy.
For the garlic, unless you are allergic to allium, you could substitute chives or leeks. I've seen recommendations to substitute celery, ginger, cumin, celeriac, or fennel, but the flavor wouldn't be the same. Someone said to use hing, but I am not familiar with that at all. It's supposed to be really good.

Posted by: SashieGirl | January 26, 2017 9:29 AM    Report this comment

This was wonderful, very full of flavor, and very easy to make, I would definitely try this again

Posted by: Sharon S | May 20, 2013 7:53 PM    Report this comment

Made this several times for company. Everybody loved it.

Posted by: Lynne D | July 22, 2010 11:33 AM    Report this comment

this is great!!! The whole family loved it and I had to make it without garlic too due to my alergy!

Posted by: Roberta G | July 15, 2010 1:48 PM    Report this comment

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