Category: Chicken

Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6-quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical, but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your workday.  Wouldn’t you like to come home to this?

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Ingredients:

Preparation:

Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6-quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About halfway through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes ♪♫ Most single ingredient seasonings are gluten free, but always check your ingredient labels, especially for seasoning blends!

 

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BBQ Chicken Drumsticks

I love interesting kitchen gadgets like this one.  It holds up to 17 chicken drumsticks (or jalapenos) at one time!  I wasn’t even thinking about gluten when I bought it, but it does have the advantage of holding the drumsticks upright so that they never touch the grill surface.  The chicken is coated with a dry rub and suspended vertically in the drumstick holder.  For this “off heat” method of grilling, you light only one side of the grill, and the drumsticks are cooked on the opposite side.  Since they are upright, the drumsticks do not need to be turned.  With only 3 ingredients, this recipe is easy to prepare, and the chicken comes out moist and delicious every time.  I made 8 drumsticks, but you can double the recipe for a larger family.

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Ingredients:

  • 8 chicken drumsticks
  • 3 tbsp. brown sugar
  • 3 tbsp. gluten free BBQ rub (see notes)

Preparation:

Whisk together the brown sugar and BBQ seasoning.  Rub the chicken all over with the seasoning mixture and place in the drumstick holder.

Light one side of the grill, and remove the grate from the opposite side.  Place the chicken on the side opposite the flame.  Cover and grill for 1 hour.

Toward the end of the cook time, I made a side of zucchini slices to go with dinner.

A side of rice and you have an easy summer meal.

Notes ♪♫ No grill?  No problem.  You can bake them in the oven at 350º for about an hour.  Don’t forget to check your seasoning blends for hidden gluten.  I used a Creole Seasoning combined with brown sugar in this recipe.

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