Are you hosting a Superbowl party? Need a kick-ass recipe to impress your guests?

Try this food-allergy friendly recipe for Slow-Cooked BBQ Chicken Thighs.

Last week we interviewed Kathy Kottaras of Subtract Soy Now (article coming tomorrow) and she shared this recipe with us. Not only is it a fabulous recipe, it’s also free from common allergens making it an excellent entree for friends with food sensitivities. Kathy explains how she came up with the recipe:

Why soy-free? Because my husband and daughter are both allergic to soy (it’s a top eight allergen), and because most BBQ recipes call for Worcestershire, which contains soy, AND most bottled sauces contain soy. I had to figure out something. The chipotle adds the smoke flavor but leaves out the soy. And family can eat BBQ again! Hallelujah!

 

Slow-Cooked BBQ Chicken Thighs (Food-Allergy Friendly Recipe)

Serves 6-8

1 onion
2 garlic cloves
1 c. ketchup (soy-free)
¼ c. chipotle sauce (check ingredients to be sure it doesn’t have additives)
¼ c. agave syrup
2 tbs. whole-grain mustard
¼ c. apple cider vinegar
1 tsp. salt
1 tsp. pepper
8-10 chicken thighs
4-5 tbsp. flour (use gluten-free multipurpose flour if wheat or gluten sensitive)

Instructions:

Pulverize onion and garlic in food processor.  Add ketchup, chipotle sauce, agave syrup, mustard, vinegar, salt, and pepper.  Pulverize again. Place chicken pieces in slow cooker.  Pour sauce over chicken.  Cook on high for 4 hours. Ladle sauce to a medium pot.  Add flour, 1 tablespoon at a time, and stir with a whisk over a low flame, until sauce thickens.

Enjoy!

About Kathy Kottaras

Kathy Kottaras is a Chicago-born teacher and mom living and working in southern California. Her articles on  sustainability were featured in edible Los Angeles and YES! Magazine. She became keenly interested in food issues after losing both parents to complications from diabetes, heart disease and kidney failure. The battle for clean food became even more personal when she found out her daughter and husband were both allergic to soy. She created the Subtract Soy Now campaign to bring awareness to the ubiquity of processed soy additives throughout the food system. Their first focus is to encourage the Girl Scouts of America to remove the soy additives from their cookie recipes by 2013 when her daughter will be old enough to be a Daisy Scout.