No-Sugar-Added BBQ Chicken Thighs
Prep time | 10 minutes
Cook time | 20-25 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
4
Ingredients
Chicken No-Sugar BBQ Glaze
- 8 boneless, skinless chicken thighs
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp chilli powder, optional
- 3 tbsp tomato passata
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- 1–2 tsp monk fruit or erythritol, optional
- 1 tbsp water
01
Make the marinate and marinate the chicken.
Combine the paprika, garlic powder, onion powder, oregano, cumin, salt and pepper.
Coat the chicken thighs with olive oil and rub thoroughly with the seasoning.
Cover and refrigerate for at least 30 minutes. Overnight is even better.
02
Make the glaze
Combine all the BBQ glaze ingredients in a small saucepan and simmer gently for 3–4 minutes until slightly thickened.
03
Cook the chicken
Heat a BBQ or heavy frying pan over medium-high heat.
Cook the chicken for approximately 5–6 minutes per side, depending on thickness.
Brush generously with the BBQ glaze during the final few minutes of cooking.
Continue cooking until the chicken reaches a safe internal temperature of 74°C.
04
Finish it off
Rest for 5 minutes before serving.
Brush with a little extra glaze just before serving.
Don't put the BBQ glaze on too early. The natural sugars in tomato can burn over high heat. Cook the chicken first, then glaze during the final few minutes. Great served with: Sauerkraut Grilled zucchini Coleslaw Roasted broccoli Cauliflower mash Simple cucumber salad
Don't put the BBQ glaze on too early. The natural sugars in tomato can burn over high heat. Cook the chicken first, then glaze during the final few minutes. Great served with: Sauerkraut Grilled zucchini Coleslaw Roasted broccoli Cauliflower mash Simple cucumber salad
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NotesApprox. nutrition
Calories: 500–550
Protein: 45–50g
Fat: 30–35g
Net carbs: 6–8g
Me with Jordy Smith from South Africa. He caught a wave that was 4 times over his head at Margaret River main break in his heat and surfed it like it was 2 ft. He is about 6"3. So, you could imagine how big the wave was. Such an inspiration.