Serves 4-6 Difficulty
For BBQ sauce: 2 Tablespoons olive oil 2 shallots, chopped 4 garlic cloves, chopped 1 cup red wine vinegar 1 teaspoon worcestershire sauce 1/4 cup gf brown sugar 6 plum tomatoes, chopped 1-1/2 cups gf chicken stock 2 teaspoons Hungarian paprika 1/8 teaspoon smoked paprika Salt and fresh ground pepper
For chicken: 2 whole chickens, cut in half along backbone 1/8 cup olive oil
For BBQ sauce: Heat a medium saucepan over medium heat and when hot, add olive oil. Add shallots and garlic and cook until soft. Add vinegar and reduce by half. Add brown sugar, tomatoes, stock and paprika; stir to combine. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Transfer to a food processor and process until smooth.
Return sauce to a saucepan and cook on low for another 20 minutes. Season to taste with salt and pepper.
Remove from heat and let cool.
Prepare a grill.
Brush chickens on both sides with oil and sprinkle with salt and pepper. Grill over medium flame for 10 minutes, turn and grill for 10 minutes more. Turn again and grill for a final 10 minutes. Baste with sauce every 5 minutes. Serve immediately with extra sauce.