By Irene Hayton
This homemade barbeque sauce uses stevia rather than sugar so that you can avoid combining sweets and proteins which results in a slower rate of digestion, allowing yeast and bacteria more time to create toxins.
Tangy Barbeque Sauce
- 2 teaspoons (10 ml) coconut oil
- ⅓ cup (75 ml) diced onion (about 1 small onion)
- 1 clove garlic, minced or crushed
- ⅛ teaspoon (.5 ml) stevia powder
- 1 large tomato, peeled and chopped (see Note)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) Tamari soy sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) chili powder
- pinch cayenne
- 8 boneless, skinless chicken thighs
Preheat the oven to 350º F (180º C).
In a small saucepan over medium-low heat, melt the coconut oil. Add the onion and sauté for 4 minutes. Add the garlic and sauté for 1 more minute. Combine all sauce ingredients in a blender and process until smooth.
Using butter or coconut oil, lightly grease a baking dish that’s large enough to hold the chicken pieces. Spread some of the Tangy Barbeque Sauce over the bottom of the baking dish. Arrange the chicken in a single layer and spoon the rest of the sauce over top. Bake for 12 minutes then turn the chicken pieces over and bake for another 12 minutes or until no longer pink. Baste the chicken occasionally throughout the cooking time.
Note: To peel the tomato easily, immerse it in boiling water until the skin starts to split, up to a maximum of one minute. Remove the tomato from the water with a slotted spoon and immerse in cold water until cool enough to peel.
