Sweet Heat BBQ Sauce

In exciting Giles`news, my husband and I bought our very first gas bar-b-que. It`s a cute little Cuisinart Tabletop Portable BBQ ... just right for the 2 of us. We`ve had our little hibachi for some time now but were finding that the charcoal was a bit of a pain (though very, very worth it for taste) and wanted something no-hassle that even I could light. In fact, we`ve got some chicken on the go right now. I thought that I would share this yummy BBQ sauce from Jamie Oliver. A good idea would be to make up a bunch ahead of time so as not to be tempted to use store-bought bottles. Just think about the dollars you'll save :)  The nice thing about this recipe too is that it is very low cal. No big sticks of butter (sad for some I know). Bon appétit!

Ingredients:
• 1 orange
• 1 dried chile
• 1 ½ heaped teaspoons smoked paprika
• 1 ½ teaspoons Dijon or English mustard
• 3 tablespoons honey
• 3 tablespoons ketchup
• 1 teaspoon olive oil
• 1/16 teaspoon sea salt and
• freshly ground pepper, to taste

• 1/2 teaspoon liquid heat (if you have some)

Directions:

1. Finely grate the orange zest into a shallow bowl. Crumble in the dried chile. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside. 

2. Add your chicken (or shrimp, or pork tenderloin or flank steak) to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready.