AIP BBQ Chicken (nightshade-free)
This classic BBQed Chicken is great from the grill OR from the oven! Delicious nightshade-free BBQ sauce makes this traditional dinner finger-licking good, and AIP-friendly! Also Paleo, GAPS.
Servings 5 servings
- 1-1/2 pounds (or up to 4 pounds) chicken bone-in, skin-on thighs and drumsticks, (+ breasts if preferred)
- 4 whole carrots roughly chopped
- 1 small beet roughly chopped
- 1 small onion peeled and roughly chopped
- 2/3 cup bone broth
- 1/4 cup apple cider vinegar
- 1/4 cup bacon fat optional, to add smoky flavor
- 3 Tablespoons maple syrup or honey for GAPS
- 3 Tablespoons coconut aminos
- 2 Tablespoons fresh ginger grated then measured
- 1 Tablespoon blackstrap molasses omit for GAPS
- 2 cloves garlic
- 1 teaspoon fish sauce
- 1/4 teaspoon sea salt
Place carrots, beets and onion in steamer basket over boiling water. Cover and cook until very tender, about 15 minutes.
Place steamed veggies in high powered blender with the remaining ingredients: bone broth, apple cider vinegar, optional bacon fat, maple syrup, coconut amino acids, fresh ginger and garlic, sea salt and optional fish sauce and molasses.
Blend on lowest speed, and increase as motor moves with ease. Blend on medium to medium-high speed for about 45 seconds until sauce is smooth.
GRILL METHOD — If you plan to GRILL the chicken: The day you intend to serve OR up to two days before, season the chicken with sea salt and avocado oil. Bake at 325ºF for about 50 minutes. After time has elapsed, if you wish, test with an instant-read thermometer (like this one). The chicken should be at least 165 degrees Fahrenheit internally. Or poke to the bone with a knife; juices should run clear. Allow chicken to cool slightly.
Brush the chicken with AIP BBQ Sauce. (You'll have sauce leftover unless you make the bigger quantity of chicken.) Cover and refrigerate chicken for up to two days or until dinner time OR proceed with recipe if you're not prepping the chicken ahead of time.
Heat grill to medium heat.
Transfer the chicken pieces to medium-heat grill that is brushed (optionally) with oil. Cook, turning occasionally (long tongs like these are helpful to use to protect your hands from the heat), until there are grill marks on both sides and the meat is heated through, about 8 to 10 minutes total. You can baste the chicken pieces with sauce part way through if you’d like.
BAKE METHOD — If you're BAKING the raw chicken directly before serving (no grill or meal prep. method): Preheat the oven to 325 degrees Fahrenheit. Grease a large casserole dish or heavy duty baking pan. Brush or coat chicken pieces in BBQ Sauce. Bake 40 minutes. Remove chicken from the oven, and brush again with sauce. Return chicken to the oven for 10 to 15 additional minutes. Chicken is done when juices run clear when poked deeply with a sharp knife OR use an internal thermometer; the chicken should be at least 165 degrees Fahrenheit internally.
Already have Nomato Sauce on hand? You can use this variation of the recipe instead:
- Use 2 cups Nomato Sauce in place of the steamed veggies and bone broth.
- Add it to your blender, or mix well in a bowl by hand, with remaining ingredients: apple cider vinegar, optional bacon fat, maple syrup, coconut amino acids, fresh ginger and garlic, sea salt and optional fish sauce and molasses.
- If blender, blend on lowest speed, and increase as motor moves with ease. Blend on medium to medium-high speed for about 45 seconds until sauce is smooth.
Calories: 266kcal | Carbohydrates: 14g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 489mg | Potassium: 199mg | Fiber: 1g | Sugar: 8g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg