Ingredients
Maple Almond Butter Barbecue Sauce:
2 tablespoons avocado oil
¼ cup minced yellow onion
2 tablespoons tomato paste
½ cup Justin’s Maple Almond Butter
¼ cup coconut aminos (or soy sauce/tamari)
¼ cup distilled white vinegar
1 tablespoon maple sugar (or light brown sugar)
2 tablespoons sweet pickle relish
1 teaspoon dijon mustard
2 tablespoons blackstrap molasses
2 teaspoons sriracha
2 teaspoons Worcestershire sauce
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1/4 teaspoon garlic powder
6 tablespoons water
Barbecue Chicken:
2 pounds boneless, skinless chicken thighs
2 tablespoons avocado oil
¾ cup Maple Almond Butter barbecue sauce
Cooking Instructions
To make the barbecue sauce, heat the avocado oil in a saucepan over medium heat. Add the onion and cook 2 minutes. Add the tomato paste and cook, 2 minutes more, stirring constantly. Stir in the remaining ingredients, and simmer until the sauce is slightly thickened, approximately 5 minutes.
Preheat oven to 425ºF. Place a wire rack over a rimmed baking sheet.
In a large bowl, combine the chicken, avocado oil and 1/4 cup of the barbecue sauce. Toss to coat and place on the rack. Bake, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through, about 30 minutes.