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Tangy Barbecued Chicken

Posted By Allergic Living On 2010/07/02 @ 4:41 pm In Birthday,Celiac, Gluten-free,DFCF,Eggs,Fish,For Kids,Grilling,Main Dishes,Milk/Dairy,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

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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