Yesterday was a rare November day in the Portland area. Although the weather was cool and crisp, the sun was out with clear blue skies. I took my daughter to the zoo, raked some leaves, and decided to fire up the barbecue. However, the weather is ever changing and a down pour of rain began just as I placed the first piece of chicken on the grill. Like any true Oregonian, I pushed on despite the rain and barbecued some great chicken.
The recipe I used was portioned to make enough for two whole chickens. I used three boneless skinless chicken breasts so I cut the recipe and made roughly 1/3 of the quantity. The cider barbecue sauce has a great orange taste to it that my wife likened to an orange chicken dish at a Chinese restaurant.
Gluten Free Chicken with Cider Barbecue Sauce:
from Gourmet magazine, adapted to be gluten free
Here is the full recipe, meant to be enough for 2 whole chickens.
For the Chicken:
3/4 cup ketchup
2 Tbs brown sugar
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
For the Barbecue Sauce:
1 cup apple cider
1/2 cup cider vinegar
2 Tbs minced orange zest
2 Tbs brown sugar
1 tsp celery seeds
For the chicken; mix ketchup, brown sugar, coriander, cumin, and salt together. Generously coat the chicken. Cook either on a grill or roast in the oven until cooked thoroughly.To make the sauce; combine apple cider, cider vinegar, orange zest, brown sugar, and celery seeds in a sauce pan. Bring the sauce to a boil, then simmer over medium-low heat, stirring frequently, until thick, syrupy, and reduced by about 2/3 rds. This should take about 20 minutes.
Pour a little sauce over the chicken, serve with your favorite side dishes, and you are in business. Well worth barbecuing in the rain. Enjoy!!!