- 1/2 cup organic tomato paste
- 4 T. organic balsamic vinegar
- 2 T. organic blackstrap molasses
- 1/2 cup organic brown sugar
- 2 T. organic gluten free Tamari
- 1/2 c. dark agavi nectar
- 1/2 c. pomegranate juice
- 1/2 t. chipotle chile powder
- 1 T. cornstarch
Mix all ingredients, except cornstrarch, in a medium size bowl with whisk. Whisk in cornstarch. Transfer to medium saucepan. Cook over medium heat while whisking for 2-3 minutes. Turn off heat and let cool.
- 1 whole cut up chicken
Generously rub with gluten free spice blend (see below) or sea salt and pepper, on all sides of chicken pieces. Grill on medium heat bbq (330 degrees) for 8 minutes per side. Brush with bbq sauce while on grill and turn and brush other side of chicken pieces. Check for doneness with meat thermometer.
Remove from grill and brush with additional sauce.
Brush salmon fillet with bbq sauce. Grill skin side down over medium heat (330 degrees) for 6-7 minutes. Remove from BBQ. Brush with additional sauce and serve.
For meatballs: (see gluten free meatball recipe)
Place meatballs in crockpot or dutch oven over low heat. Pour 2 cups sauce over meatballs and cook in crockpot for 2 hours or dutch oven for 1 hour. Serve with extra sauce on the side.