Michelle's Freefrom Barbeque Marinades for Ribs and Chicken Thighs

Ideally, make the marinades the day before and leave the meat to marinate overnight and soak up the flavours.

Ribs

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Enough for 8-10 ribs

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Ingredients

  • 3 tbsp dark agave syrup
    4 large cloves garlic, peeled and crushed in a press
    juice from 50g/2oz fresh ginger, peeled and crushed in a press
    juice 1 small lemon
    8–10 pork ribs

Method

  1. Mix the marinade thoroughly in a flattish dish then rolls the ribs in it and cover.
  2. Turn them fairly regularly so that they get well coated.
  3. Barbecue as normal.

10 ribs – per portion:

400 Calories
37g Protein
27g Fat ( 10.5g Sat fat, 10.6g mono,3.2g poly)
3g Carbohydrate of which 2.8g Sugar
0g Fibre, 196mg Sodium, 0.5g salt
33mg Calcium

Chicken Thighs

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Enough for 8 thighs

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Ingredients

  • 3 tbsp dark agave syrup
  • 2 large cloves garlic, crushed
  • 1 piece lemon grass, cut in 3 large pieces
  • juice 2 small limes
  • 3 birds eye green chillis, de-seeded and chopped small
  • 150ml / 5 floz coconut milk
  • 8 chicken thighs

Method

  1. In a bowl large enough to hold the chicken, mix the garlic with the lemon grass pieces, lime juice, chillis and the coconut milk.
  2. Push the chicken pieces well down into the marinade so that they are covered.
  3. Leave to marinate overnight, turning periodically.
  4. Barbecue as normal.

Per portion – serves 4:

231 Calories
32g Protein
10.6g Fat ( 6.8g Sat fat, 2g mono, 1g poly)
1.5g Carbohydrate of which 1.5g Sugar
0g Fibre, 135mg Sodium, 0.34g salt
11mg Calcium

We have over 800 delicious freefrom recipes on this site all of which are gluten free, most of which are dairy and lactose free and many of which are free of most other allergens. Please go to the following sections to try them out: