Well, it is still pretty cold here in West Michigan, and as of two days ago there were still about 7 inches of snow on the ground. Not quite grilling weather yet. But that didn’t stop me from following through on satisfying a craving for barbecued chicken.
We have been trying to add more animal proteins to our family diets since my diagnosis with adrenal burnout and copper overload. I will be posting more on this in the near future, but suffice it to say that I think that these are today’s epidemics.
As such, we have been eating more eggs, red meat, chicken and a bit of fish (please read my post on Mercury in Fish to see why it is only a “bit”.)
One of our favorite recipes is one that I just found and recreate this past week — OVEN BARBECUED CHICKEN!!
Everyone loved it so much (and I had made 2 whole chickens) that even after all of those leftovers, I did a repeat performance last night.
One of the neat things about this recipe is it put my new-found chicken cutting talents to the test. I recently went to a demonstration by Tilling to Table at a local chapter meeting of the Weston A. Price Foundation, where I learned how to deal with a whole pastured chicken. Well, I am embarrassed to say that until I saw it done, I had never cut up a whole chicken in my life. So now in two weeks, I have cut up 5!
As I have mentioned before, our family is off of almost all forms of sugar, so I used alternative (as healthy as possible) sweeteners for the sauce.
The recipe for the sauce is a modified version of one from the recipe forums on Whole Approach.
Oven Barbecued Chicken
1 6 oz jar tomato paste*
1/4 c water
3 T tamari (or Bragg’s liquid aminos for those avoiding tamari)
1 T chili powder
1/4 t dry mustard
1 t lemon juice
1 T Bragg’s apple cider vinegar (substitute lemon juice for ACD if not tolerated)
1 clove garlic, minced, or 1/4 t granulated dried
2 T onion, finely chopped (or 1/2 T dried minced)
1 sm chunk of ginger, finely grated (or 1/8 t powder)
2 T sweetener of choice (if using stevia, use 1/16 t. I used vegetable glycerine)
*jarred may be better due to BPA in some can linings. Like we didn’t have enough to worry about already!
In a small saucepan, whisk the water into the tomato paste.
Add other ingredients and cook over low heat for about 5 minutes.
Spoon and spread evenly over chicken.
Bake at 350 degrees (375 if you prefer more of a “grilled” effect) for 50 minutes or until internal temperature reaches at least 180 degrees. My family prefers the chicken more well-done so I cooked it a bit longer.
One batch of the sauce is sufficient for one whole chicken weighing approximately 4 pounds, with perhaps a bit left over.
So go fire up your….uh…oven and have some great barbecue chicken anytime of year!
Here are some other favorite meals of ours:
Do you have a favorite chicken recipe to share?