Grilled Chicken with Quick Barbecue Sauce

 

Commercial barbecue sauce often contains gluten. This sweet-spicy version, however, is a delicious alternative that will inspire friends to come back for more. The sauce recipe makes a big batch and it keeps for a few days in the fridge, so invite a big group or plan a second grilled dinner later in the week. The sauce is also great on ribs and pork chops. Serve with grilled corn.

 

Grilled Chicken with Quick Barbecue Sauce

 

1 Tbs. olive oil, plus more as needed

1 large shallot, minced

2 1/2 Tbs. minced fresh rosemary

1/2 tsp. red pepper flakes

1/4 cup (2 fl. oz./60 ml) gluten-free ketchup

1/4 cup (2 oz./60 g) gluten-free Dijon mustard

1/4 cup (2 3/4 oz./87 g) light molasses

1/4 cup (2 fl. oz./60 ml) gluten-free chicken broth

1/2 tsp. smoked paprika

Kosher salt and freshly ground black pepper

3 lb. (1.5 kg) chicken pieces

 

In a medium nonstick skillet over medium heat, warm the 1 Tbs. oil. Add the shallot, 1 Tbs. of the rosemary, and the red pepper flakes and sauté until the shallot is translucent, about 2 minutes. Add the ketchup, mustard, molasses, broth, and smoked paprika. Simmer to blend the flavors, about 10 minutes. Season to taste with salt and black pepper.

 

Meanwhile, brush the chicken with olive oil and then sprinkle with the remaining 1 1/2 Tbs. rosemary, and salt and black pepper to taste.

 

Prepare a grill for direct-heat cooking over high heat. Pour some of the sauce into a bowl for basting. Place the chicken on the grill rack, cover, and cook until browned, about 5 minutes on each side. Brush with the barbecue sauce, cover, and continue to grill until cooked through, basting occasionally with the sauce, about 5 minutes longer on each side. Transfer the chicken to a warmed platter. Serve right away, passing the remaining sauce at the table.

Find more quick gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.