^[1]Serves 6-8

Free of: All top allergens except sulphites (vinegar) and gluten-free

Ingredients

• 12 chicken thighs or 6 whole legs, washed and patted dry
• 2 tbsp (30 mL) vegetable oil

BBQ Sauce

• 2 tbsp (30 mL) vegetable oil
• 1 cup (250 mL) onion, minced
• 2 cups (475 mL) fresh tomatoes, diced
• 1 cup (250 mL) tomato juice
• 1 ⁄4 cup (60 mL) fresh orange juice
• 1 ⁄2 cup (125 mL) cider vinegar
• 1 ⁄2 cup (125 mL) brown sugar
• 2 tbsp (30 mL) molasses
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. In a large saucepan, heat oil over medium heat. Add minced onion, cook 6-8 minutes until golden, stirring often.
2. Add remaining sauce ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, 45 minutes to 1 hour, until thickened.
3. Purée the sauce in a blender. Set aside.
4. Place chicken in a large bowl. Pour sauce over, mix, then cover and marinate in the fridge for one hour.
5. Pre-heat barbecue to medium-high heat. Oil the grill racks. Cook chicken skin side down 2-3 minutes, then turn for a further 2-3 minutes. Bring heat down to medium-low. Basting often with sauce, barbecue 12-14 minutes until cooked through.

Pairs nicely with the Fresh Corn Succotash ^[2] (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here ^[3].