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.