BBQ has had a permanent place on my dinner menu ever since I was a child, but traditional recipes and sauces have so. much. sugar. And additives/preservatives. I wanted to create a real foods version, and although the list looks long, but it really is a matter of throwing it into a pot and allowing it to simmer. Then you can use it as a marinade, dressing, dip! Make it ahead of time, and this dinner option takes no time to throw together!

BBQ Chicken Drumsticks

Serves 2

4 chicken drumsticks
3 cups tomato puree
¼ cup molasses
½ cup coconut nectar (honey works too)
¾ cup apple cider vinegar
½ cup tomato paste
3 tablespoons coconut sugar
3 tablespoons coconut aminos
3 teaspoons paleo-friendly fish sauce
1 ½ teaspoons sea salt
1 teaspoons paprika
1 teaspoons chili powder
2 teaspoons whole grain or dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Dash of cayenne
Black pepper to taste

Whisk all ingredients in a medium saucepan until combined. Bring to a boil. Reduce heat and simmer for 30 minutes until sauce is reduced by half, stirring occasionally. Allow to cool to room temperature before using or storing.

To make drumsticks:

Place chicken in a plastic bag. Add 1 cup sauce and marinate at least 1 hour.

Preheat oven to 400 degrees. Heat a large skillet over medium high heat. Cook 7-8 minutes until all sides are browned. Transfer to the oven and cook 15-18 minutes or until internal temperature reaches 165 degrees.