Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine all ingredients and mix well. cover and chill for 2-4 hours. remove chicken from marinade, drain well. grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes (until juices run clear when pierced with a fork). remove to a serving platter. heat marinade until boiling. simmer 3 minutes. serve over grilled chicken. garnish with cilantro leaves, if desired.

Target recipe: for rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days. loosen skin from chicken by inserting fingers, gently pushing between skin and meat. rub rosemary-garlic rub evenly over breast meat. place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. gently press skin to secure. cover and refrigerate 4 hours. sprinkle chicken with pepper. place chicken, skin sides down, on grill rack coated with cooking spray. grill 25 minutes or until done, turning occasionally. (i grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes). discard skin before serving.