BBQ Chicken

When first going on the paleo diet, I was challenged with hosting a summer dinner party. This dish made the perfect entrée – everyone raved about the chicken and no one knew that the bbq sauce was homemade.

When the weather turned cold, this dish can also be done entirely in the oven. Substitute the grill for broiling on low in the oven. 

  • ¼ cup honey
  • 3 cloves garlic – minced
  • 1 6-ounce can tomato paste
  • 1 ½ cups chicken broth
  • ½ cup onion – chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sea salt
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 6 pounds chicken drumsticks

In a medium sauce pan, combine all the ingredients (except the chicken). Mix well to combine and simmer on low heat for 30-40 minutes to thicken.

** Remember that if you choose to use any of the sauce for dipping with your meal, to set some aside prior to basting – you don’t want to contaminate the dipping sauce with raw chicken.

Spray your outdoor grill with non-stick and preheat it to 375 degrees; also preheat your oven to 350 degrees.

Rinse your chicken and pat dry. Arrange chicken on your grill for direct heat and cook for 8 minutes with the lid closed. Flip chicken over and using a grill brush, coat well with bbq sauce and cook for another 8 minutes with the lid closed. Remove chicken to a foil lined baking sheet.

Liberally apply sauce to the chicken and place in your preheated oven for an additional 20 minutes or until the internal temperature of the chicken reaches 160 degrees.


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