Last week, a joyous thing happened to me at the grocery store. I saw a display of So Delicious Coconut Kefir, by Turtle Mountain. I have been eating the So Delicious Coconut Milk Ice Creams and Yogurts but I was dreaming of an agave sweetened coconut milk kefir, and the folks at So Delicious must have read my mind.
Many of us on a gluten-free diet also avoid dairy. The world of coconut milk products can make our dairy-free lives much more pleasurable. I was so excited to see the kefir in the store that I bought both the strawberry and the dairy, both delicious!
Here is a simple recipe for grilled chicken. The yogurt marinade can be made using regular yogurt, soy yogurt or coconut yogurt. We made the recipe using the So Delicious Vanilla Kefir (made from Coconut Milk).
3/4 cup plain or vanilla yogurt (dairy, coconut, soy or kefir)
3/4 cup olive oil
4 large cloves garlic, chopped
3 T fresh lemon juice
1 T dried oregano
1 T dried basil
1 T dried rosemary
2 teaspoons kosher salt
2 teaspoon black pepper
2 pounds chicken thighs
Put all ingredients, except chicken, in a large bowl. Use a whisk and blend well. Stir in chicken and cover bowl with plastic wrap. Refrigerate at least 4 hours, preferably overnight.
Heat grill to medium heat. Oil grates. Remove chicken from marinade and place on grill. Cook approximately 8 minutes per side or until cooked through.
If desired, use the remaining marinade to pour over vegetables in a grill pan. Chop up red peppers, onion and yellow squash. Place in a grill pan. Pour marinade over vegetables and toss. Heat over medium heat, stirring occasionally. Cook throroughly, approximately 12 minutes to ensure the marinade is cooked throughout.
Author Information: Jen Cafferty, Chicago, IL
Jen Cafferty, Founder, The Gluten Free Cooking Expo
Websites: www.gfreelife.com, www.glutenfreeclasses.com