Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. combine marinade with chicken in plastic food-storage bag. seal. marinate in refrigerator overnight. place oven rack in top position. heat oven to 500°f: drain chicken; discard marinade. pat dry. arrange in roasting pan. roast on top rack in 500°f: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°f: without touching bone.

Target recipe: empty the cans of chicken into a large salad bowl, breaking up large chunks. add the grapes, nuts, celery, oranges, and coconut. add salad dressing and mix lightly. refrigerate 1 hour if possible to allow flavors to blend. be sure to refrigerate any leftovers promptly. *i use whatever kind of nuts i happen to have on hand-- pecans, walnuts, cashews. all are good and bring their own unique flavor to the salad.