Primal BBQ Chicken

 

Primal BBQ Chicken

Technically this is primal as well as paleo, just as an aside.  I made homemade BBQ sauce for the first time today…and it is DELICIOUS!  For those of you who like KC Masterpiece sauce, this is almost a dead ringer.  In fact, the only way I could tell them apart in a taste test is if the test wasn’t blind–this sauce is red and thicker as opposed to reddish brown and thinner like a creamy salad dressing.  Anyway, it’s YUMMY YUMMY YUMMY!

 

So to test out this liquid sunshine, I made some BBQ chicken leg quarters.  JR says that it was super tasty (I wasn’t hungry, so I’ll be eating mine tomorrow).  I know it’s going to taste good though, because my nose works very well…and three hours later, the house still smells delicious.  I’m pretty stoked about eating it.  I’m actually getting a little hungry and could eat a leg quarter right now, but it’s pushing midnight, so that’s not going to happen LOL!

 

BBQ Sauce

15 oz can organic tomato sauce

12 oz can organic tomato paste

1 C red wine vinegar

1 C unsweetened applesauce

1/3 C organic raw honey

1/3 molasses

2 Tbsp ghee (or butter, or clarified butter, or whatever you use)

2 Tbsp liquid smoke (don’t leave this part out!  There are a few brands that have all pronounceable ingredients)

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp smoked paprika

1/4 tsp cinnamon

1/4 tsp cayenne

salt and pepper to taste

 

1.–Combine all ingredients in saucepan over medium-low heat.  Let simmer 20 minutes.  Done!  This makes about 4-5 C of sauce.

 

BBQ Chicken Leg Quarters

Serves 4

4 chicken leg quarters

1 C BBQ sauce

1-2 Tsp fat

 

1.– Preheat oven to 375.  Rinse chicken and pat dry.  Sprinkle salt liberally over skin.  Line baking sheet with foil.  On top of baking sheet, put wire rack.

2.– Heat large skillet over medium-high heat.  When pan is warm, put fat in pan.  When hot, put chicken in pan, skin side down.  Sear ONLY the skin side until a golden brown crust forms.  Brush both sides of chicken with half of the BBQ sauce and put on wire rack, skin side up.

3.– Bake for 25 minutes.  Take sheet out of oven and brush remaining sauce over chicken.  Return to oven and bake another 20-25 minutes (until juices run clear and internal temp hits 165).  ENJOY!

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