Gluten-Free Grilled Chicken with Potato Slabs

Want an easy-to-grill meal? Try my grilled chicken with potato slabs. Just add coleslaw.

I love grilled foods, but I prefer prepping ingredients in the kitchen while Stephen works the grill. What′s not to love? My favorite part: It keeps the heat -and the mess -out of the kitchen. I can′t say I grew up in a grill-heavy family. And if potatoes were present, they were sealed in aluminum foil and ready for butter, or sour cream and chives. And the chicken? Mom did make chicken, but even she would tell you that it was dry, dry, dry. Recipes don′t get more basic than this one. All you have to do is toss together the marinade and add the chicken. Potatoes get a head start in the microwave before moving to the grill with the chicken.

Gluten-Free Grilled Chicken with Potato Slabs

Yield: 8


One 12-ounce bottle beer, gluten-free beer or root beer, at room temperature

½ cup butter or buttery sticks, melted and cooled

2 cloves garlic, smashed

1 tablespoon chili powder

1 tablespoon brown sugar

2 teaspoons salt, plus more for sprinkling

6 chicken drumsticks (about 1½ pounds)

2 baking potatoes

Olive oil, for drizzling

Lime wedges, for serving


  1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
  2. Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about ¼-inch thick. Drizzle both sides generously with olive oil.
  3. Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.


When the drumsticks start to char, move them to the sides of the grill to finish cooking.


  1. I hate to point this out … but this recipe has beer, which isn’t gluten-free!

  2. For the beginner gf’er maybe it should be mentioned beer has gluten, unless it’s one of the few gluten free offerings.

  3. New to this website! And yes I concur with Chaviva and Beth. Silvana you should also mention that some baking powders have gluten. I make my own since it is easier.
    Don’t get me wrong I love what you have done it only helps the people that can not come up with a way to cook gluten free, but for a new CELIAC patient beer could send them into a tail spin.

  4. Most beer isn’t gluten-free perhaps you meant to say a gluten free beer like Bard’s Tale Beer or some such…

  5. Thanks for commenting about this! Yes, you’re absolutely right! If you want to use a gluten-free beer, there’s Bard’s Tale Beer and Redbridge. If you want to go alcohol-free, you can swap in root beer or even cola. Also, please note that if you’re not pouring out of a bottle, 12 ounces equals 1 1/2 cups. Hope that helps!

  6. this sounds delicious!!!

  7. do you know of any Really good gluten free beers? I would use root beer but that “scary” to me in a savory dish.