Serves 4 to 6

Free of: All top allergens except mustard and gluten-free.

The barbecue sauce can be made up to two days ahead and stored in an airtight container in the fridge.

Ingredients

• 2 small chickens, each cut into 8
• 1 small onion, minced
• 2 cloves garlic, minced
• 11/2 cups (360 mL) ketchup
• 1 cup (250 mL) cider vinegar
• 1/2 cup (125 mL) soy sauce [Optional. May substitute fresh orange juice]
• 3 tbsp (45 mL) fresh lemon juice
• 3 tbsp (45 mL) dry mustard powder
• 4 tbsp (60 mL) chili powder
• 1 cup (250 mL) brown sugar
• 2 tbsp (30 mL) dried ground ginger
• Salt and pepper to taste

Method

1. Wash and pat dry cut-up chicken.
2. Combine all other ingredients in a medium sauce pan and simmer over medium heat for 8-10 minutes.
3. Remove sauce from heat and let cool to room temperature.
4. When cool, pour sauce over chicken and marinate in the fridge for up to 4 hours.
5. Set barbecue to medium-high heat and grill the chicken for 10 to 12 minutes per side, or until cooked through.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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