Grilled Chicken with Barbecue Sauce

This may well become your new favorite allergy-friendly barbecue chicken dish. Chef Simon offers an intriguing twist on the barbecue sauce that weds fresh tomatoes and onion, with orange juice, apple cider, chili powder and more.

Makes: 6-8 servings
Free of: gluten and all top allergens

Pairs nicely with the Fresh Corn Succotash (pictured).


Photo: Chris Gonzaga


Grilled Chicken

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

BBQ Sauce

  • 2 tbsp 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 molasses
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp ground pepper


  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.

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