Barbecued Chicken with Keto Barbecue Sauce

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  800g

• Salt

  Table

  4 tsp or 24g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Paprika

  Spices

  2 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Reduced Sugar Tomato Ketchup

  Heinz

  32 teaspoon or 181g

• Apple Cider Vinegar

  Great Value - Great Value

  3 tbsp or 45g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Confectioners, The Ultimate Sugar Replacement

  Swerve

  1 ½ tsp or 5g

Directions

1. Pat the chicken dry and season all over with the salt and pepper. Place in a low baking dish or rack set over a sheet pan and refrigerate for at least 2 hours and up to overnight.
2. Meanwhile, make the sauce: Heat the olive oil in a small saucepan over medium-low heat. Add the shallot and cook until soft and translucent, 3 to 4 minutes. Stir in the paprika and cumin and cook for an additional 1 minute. Stir in the ketchup, apple cider vinegar, sweetener, hot sauce, and 1/4 cup water and cook, stirring occasionally, until thick, bubbly and fragrant, for 3 to 4 minutes. Season with salt and pepper to taste, then set aside.
3. Remove the chicken from the refrigerator. Preheat a gas grill to medium-high heat, 400°F (200°C). Add the chicken to the grill skin-side-down, reduce the heat to medium-low (about 300°F/200°C, close the lid, and cook for 20 minutes, turning the pieces once or twice during cooking. Brush some of the barbecue sauce over one side of the chicken, let cook for another 5 minutes, flip, and brush the sauce on the other side. Keep brushing on sauce and flipping the chicken every 5 minutes until the meat reaches an internal temperature of 165°F (75°C) or if the juice runs clear when you insert the tip of a knife into the middle of the thickest piece. Make sure to test more than one piece for consistency.
4. Once cooked through, remove the chicken to a platter. Loosely tent with aluminum foil and let rest for 10 minutes. Serve.

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