Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). You can start baking the chicken thighs while you make your BBQ sauce to save time.
Step 2
Coat the
Chicken Thighs (8)
on all sides with
Olive Oil (2 Tbsp)
and season generously with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Place the chicken skin side up on a rimmed baking sheet and bake for 25 minutes.
Step 4
Make the BBQ sauce. Heat a saucepan over medium heat, add olive oil and
Onions (1/2 cup)
. Sauté for 2 to 3 minutes until onions are translucent.
Step 5
Add
Garlic (2 cloves)
and sauté for 1 more minute until they turn golden.
Step 6
Add in
Tomato Sauce (1/4 cup)
,
Brown Sugar (1/2 cup)
,
Apple Cider Vinegar (1/4 cup)
, Stir until brown sugar is dissolved. Then, stir in
Smoked Paprika (1 Tbsp)
and
Chili Paste (1 Tbsp)
.
Step 7
Add in
Fresh Strawberries (2 cups)
, stir and bring to a boil. Once you’ve reached a boil, reduce heat to simmer and simmer for 10 to15 minutes, stirring every minute or so. Your strawberries should boil down, but you may wish to use a masher or immersion blender to achieve desired consistency. Remove from heat before doing so!
Step 8
When the 25-minute timer goes off for your chicken, remove from the oven.
Step 9
Coat the top of the chicken (skin-side) with the BBQ sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin and baste the bottom of your chicken.
Step 10
Place the pan back in the oven for 5 minutes.
Step 11
Remove from the oven after 5 minutes, flip the chicken so the skin is side up now and baste with the BBQ sauce again.
Step 12
Turn your broiler on high and return to oven for another 5 to 7 minutes, allowing the chicken to crisp up. Keep a close eye so that the glaze doesn’t burn.
Step 13
Remove the chicken from the oven and serve with additional BBQ sauce.
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