Gluten free cooks need all the best recipes and this Grilled Chicken with Adobo Paste is the best damn rub you’ll make all summer. There's no marinating, just rub the paste on your chicken and cook it to juicy perfection!
When corn is in season I serve this recipe with chipotle butter or corn with feta and lime. If it's too early for corn the perfect side dish, especially if I made it yesterday, is this Southwestern Quinoa Salad. Topped with a squeeze of homemade chipotle mayo is heavenly.
This chicken is worthy of a summer dinner party so then I'm making Aztec Chocolate Ice Cream with lime glaze for a decadent finale.
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Ingredients
The lime zest in this simple rub makes it so don't skip it! I keep three small containers with orange, lemon and lime zest in my freezer at all times. The containers all stay there even when they're empty.
- bone-in chicken thighs
- olive oil
- garlic
- lime
- paprika
- dried oregano
- dried red pepper flakes
See recipe card for exact amounts.
Instructions
The difference between a dry rub and a wet rub is simply the addition of liquid. Adding oil to the dry ingredients helps the rub stick to the meat throughout the cooking process.
Substitutions/Variations
Lime zest - There is no substitute for lime zest. A single teaspoon of zest can transform a recipe with its' sparkling citrus flavour so just buy them.
Paprika - For people who love smoke you can substitute this amount with a smoky paprika or even a hot, smoky paprika.
Chicken - Use this rub on any cut of chicken or pork.
Equipment
Gluten free cooks know all about reusable grilling sheets and grilling bags. They're the reusable solution for a safe cooking surface no matter where you go. Whether you’re camping, visiting the family cabin or using a public grill, these are perfect.
My Cookina Reusable Grilling Sheet allows the food to brown and it even gets the nice grill marks we're going for in some recipes. They can be cut to any size, washed with soap and water then reused over and over.
To learn more about these check out this post, Reusable Grilling Sheets.
Storage
Store adobo paste in the fridge indefinitely. When I make a double recipe of this paste I put half of it into a clean jar as soon as I make. This prevents contamination from anything and avoids the problem of mold growing in containers you haven't looked in for weeks.
My preferred way to do advance prep is to combine the ingredients without the oil. This way the oil doesn't have to come to room temperature so for me it's easier to use. Just add oil and rub.
Top Tip
Collect your favourite recipes by the season. I've been making this recipe for years but at the beginning of every barbecue season I'm excited to make it again.
Grilled Chicken with Adobo Paste
Ingredients
- 12 bone-in chicken thighs
Adobo Paste
- 2½ tablespoon olive oil
- 1 tablespoon minced garlic (3-4 cloves)
- 1 lime, zest only (finely chopped)
- 2 tablespoon paprika
- 1½ tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon dried red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Preheat the barbecue.
- In a small bowl stir together olive oil, garlic, lime zest, paprika, oregano, salt, red pepper flakes and pepper. Can be prepared in advance.
- Rub adobo paste evenly over chicken thighs. Let stand at room temperature until the barbecue is ready.
- Place chicken on grill skin side up and sear for 3-5 minutes. Move to the rack above the heated grill, close the lid and continue cooking for 45 minutes. Don't turn the chicken over, skin side up for the entire cooking time. Chicken is cooked when a thermometer inserted in the meat measures an internal temperature of 185°F.
- Let chicken stand for 5-10 minutes before serving.
Notes
Nutrition
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Cinde Little
Amazing!