Commercial barbecue sauce often contains gluten. This sweet-spicy version is a delicious alternative, and is so satisfying, gluten-free eaters won’t feel left out, and friends will come back for more. Serve with grilled corn.
Olive oil, 1tablespoon, plus more as needed
Large shallot, 1, minced
Fresh rosemary, 2½tablespoons minced
Red pepper flakes, ½teaspoon
Gluten-free ketchup, ¼cup (2fl oz/60ml)
Gluten-free Dijon mustard, ¼cup (2oz/60g)
Light molasses, ¼cup (2¾oz/87g)
Gluten-free chicken broth, ¼cup (2fl oz/60ml)
Smoked paprika, ½teaspoon
Kosher salt and freshly ground black pepper
Chicken pieces, 3lb (1.5kg)
In a medium nonstick skillet over medium heat, warm the 1tablespoon oil. Add the shallot, 1tablespoon 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 1½tablespoons 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.