Maple Almond Barbecue Chicken beside some corn on the cob on a cooling rack in a tray with parchment paper

Maple Almond Barbecue Chicken

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Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

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PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour

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TOTAL TIME:

1 hour 20 minutes

INGREDIENTS

Maple Almond Butter Barbecue Sauce:
½ cup JUSTIN’S® Maple Almond Butter
2 tablespoons Avocado Oil
¼ cup minced Yellow Onion
2 tablespoons Tomato Paste
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
¼ 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

DIRECTIONS

To make the Barbecue Sauce:
1. Heat the avocado oil in a saucepan over medium heat.

2. Add the onion and cook for 2 minutes.

3. Add the tomato paste and cook, for 2 minutes more, stirring constantly.

4. Stir in the remaining ingredients, and simmer until the sauce is slightly thickened, for approximately 5 minutes.

To make the Barbecue Chicken:
1. Preheat the oven to 425°F.

2. Place a wire rack over a rimmed baking sheet.

3. In a large bowl, combine the chicken, avocado oil and ¼ cup of the barbecue sauce.

4. Toss to coat and place on the rack.

5. Bake, using a brush to baste with the remaining ½ cup sauce every 10 minutes, until the chicken is cooked through, for about 30 minutes.

This Recipe Serves 6

INGREDIENTS

Maple Almond Butter Barbecue Sauce:
½ cup JUSTIN’S® Maple Almond Butter
2 tablespoons Avocado Oil
¼ cup minced Yellow Onion
2 tablespoons Tomato Paste
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
¼ 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

DIRECTIONS

To make the Barbecue Sauce:
1. Heat the avocado oil in a saucepan over medium heat.

2. Add the onion and cook for 2 minutes.

3. Add the tomato paste and cook, for 2 minutes more, stirring constantly.

4. Stir in the remaining ingredients, and simmer until the sauce is slightly thickened, for approximately 5 minutes.

To make the Barbecue Chicken:
1. Preheat the oven to 425°F.

2. Place a wire rack over a rimmed baking sheet.

3. In a large bowl, combine the chicken, avocado oil and ¼ cup of the barbecue sauce.

4. Toss to coat and place on the rack.

5. Bake, using a brush to baste with the remaining ½ cup sauce every 10 minutes, until the chicken is cooked through, for about 30 minutes.

This Recipe Serves 6

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