CrossFit Dark Horse

I love barbecue in any form. So when I came across this recipe from Bon Appétit featuring chicken lacquered with a sticky, spicy sauce, I knew I had to recreate it in a Paleo-friendly fashion. Don’t be intimidated by the long list of ingredients. It’s actually a very simple dish to make, and perfect for a weeknight.

Ingredients:

1 Tbsp. paprika

1 Tbsp. salt

1 Tbsp. garlic powder

1 Tbsp. ground coriander

1 Tbsp. ground cumin

2 tsp. dried oregano

2 tsp. freshly ground black pepper

~3 lbs. chicken – I used boneless, skinless thighs

8 oz. fruit spread – choose any flavor, just make sure it’s 100% fruit

1 2″ piece ginger, minced

2 garlic cloves, minced

1 chile, finely diced

½ cup apple cider vinegar

3 Tbsp. fresh lime juice

3 Tbsp. ketchup (I use Primal Kitchen)

1 Tbsp. coconut aminos

½ tsp. ground allspice

Step 1: Marinate the chicken. Preheat oven to 400. Arrange your chicken on a sheet pan. Combine your paprika, salt, garlic powder, coriander, cumin, oregano and pepper in a small dish, then generously sprinkle all over the chicken. Don’t be shy, really go for it. This flavor is important to the dish. Let chicken marinate in this dry rub while you prepare the sauce.

Step 2: Get saucy. Combine fruit spread (I used raspberry pomegranate), ginger, garlic cloves, chile, apple cider vinegar, lime juice, ketchup, coconut aminos and allspice, plus about 1/4 c. water. Bring mixture to a boil, then reduce heat and simmer for about 10 minutes, until sauce is nice and thick, but still pourable.

Step 3: Cook and lacquer. Put sheet pan of chicken in the oven and bake, unsauced, for about 10 mins. Take pan out of the oven and brush sauce on each piece of chicken, then return to the oven to finish baking, about 10-15 more minutes. If you’re feeling fancy, you can use the grill instead, grilling without sauce, then with sauce, for about the same amount of time.

Step 4: Enjoy! Serve over veggies, rice, or whatever floats your boat!