• Tweet

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

• Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
• Add the onions and cook until soft, 3 to 4 minutes.
• Add the chile and garlic; cook an additional 2 minutes.
• Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
• Add the orange juice and cider vinegar, bring to a simmer.
• Add the ketchup, honey and Worcestershire.
• Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
• Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth.
• Add salt to taste.
• Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

• Preheat the oven to 375°.
• In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Pat dry chicken breasts.
• Coat chicken breasts on both sides with avocado oil.
• Generously sprinkle both sides with seasoning mix.
• Place the chicken thighs on two foil-lined baking sheets.
• Bake until the chicken is cooked through, 35 minutes.
• Turn the oven to broil.
• Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
• Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley.
• Serve with the reserved BBQ sauce.