Free of: All top allergens and gluten
Packed with: Vitamin C, nutrients, fibre

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup (250 mL) fresh orange juice
• Zest of: 1 navel orange, 1 lemon, 1 lime
• 2 tbsp (30 mL) fresh oregano
• 2 tbsp (30 mL) fresh thyme
• 2 tbsp (30 mL) paprika
• 1 tsp (5 mL) each, salt and pepper

Method

1. In a large bowl, combine orange juice, all zest and spices. Stir well.
2. Add chicken pieces and toss to coat. Cover and chill for 2-4 hours.
3. Pre-heat grill on medium-high. Remove chicken from marinade and pat dry gently, trying not to remove too much spice.
4. On a well-oiled grill, barbecue chicken, turning often. Cook 12-15 minutes or until cooked through.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Serves 4-6
Free of: Most top allergens and gluten-free. Contains fish and mustard.

Chef’s Note: Fish and mustard are top allergens but, for those who aren’t allergic to them, this recipe makes a superb patio main.

Ingredients

• 1 cedar barbecue plank, about 12″ x 6″ (soaked in water overnight)
• 1 kg (2.2 lb) filet fresh salmon, skin on
• 1/4 cup (60 mL) grainy mustard [Look for g-free brands]
• 1/4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme, minced
• 2 tbsp (30 mL) lemon zest

Method

1. In a small bowl, stir together mustard, maple syrup, thyme and lemon zest.
2. Spread marinade over top of salmon. Marinate in fridge at least one hour (or overnight for enhanced flavour).
3. To cook, heat barbecue to medium-high. Place salmon on cedar plank, then place plank n heated grill.
4. Barbecue 12-15 minutes, until cooked. Remove from heat.
5. Serve salmon either cooled to room temperature, or hot off the grill.