Gluten-Free Grilled Chicken with Rosemary Mustard Barbecue Sauce
This sweet and sassy sauce turns ordinary grilled chicken into a gluten-free showstopper. Use two cut-up chickens or your favorite parts. For kebabs, use chicken tenders. Grilling time will vary depending on the size of the parts. (Dark meat takes longer to cook than white meat.) The sauce is also great on ribs. It can be made several days ahead and stored in the refrigerator.
2 tablespoons olive oil, more for brushing chicken
˝ large red onion, minced
5 tablespoons minced fresh rosemary, divided
˝ teaspoon red pepper flakes
⅔ cup gluten-free Dijon mustard
⅔ cup gluten-free ketchup
˝ cup mild (light) molasses
1 cup gluten-free chicken broth
-Coarse salt, to taste
-Freshly ground black pepper, to taste
6 pounds chicken parts
1. To make Rosemary Mustard Barbecue Sauce, heat 2 tablespoons oil in a medium nonstick skillet over medium-low heat. Add onion, 2 tablespoons rosemary and red pepper flakes. Sauté until onion is translucent, about 5 minutes. Add mustard, ketchup, molasses and broth. Simmer until flavors blend, about 10 minutes. Season with salt and black pepper to taste. Divide the sauce between 2 small bowls. Use one for cooking and the other at the table.
2. Place chicken parts on a large baking sheet. Brush with olive oil and sprinkle with remaining 3 tablespoons rosemary. Season with salt and pepper.
3. Prepare a grill for direct-heat grilling over medium-high heat. Place chicken on the grill rack, cover and cook until browned, about 5 minutes on each side. Brush with sauce, cover and continue to grill until cooked through, basting with sauce occasionally, about 5 minutes longer on each side. (Grilling times depend on the size and type of chicken piece.)
4. Transfer chicken to a warm platter. Serve right away, passing more sauce at the table.
Each serving contains 631 calories, 39g total fat, 10g saturated fat, 0g trans fat, 172mg cholesterol, 664mg sodium, 24g carbohydrate, 1g fiber, 17g sugars, 44g protein, 13 Est GL. Nutritional data will vary depending on amount of chicken skin and sauce used.
Contributing chef Kristine Kidd (kristinekidd.com) is the former food editor of Bon Appetit magazine and author of Weeknight Gluten Free.