Serves: 8
Serving size: 1 breast
Calories per serving: 260
You can have summer all year long with this oven-baked BBQ chicken! The honey-apricot sauce is divine. Build in marinating time for extra flavor. It is also delicious on fish, shrimp, and pork tenderloin. I like to serve it with roasted seasonal vegetables or over a bed of sautéed collards or gorgeous colored carrots.
¾ cup low-sodium tomato sauce
3 tablespoons tomato paste
8 to 10 dried apricots, chopped
2 tablespoons raw honey
½ canned chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce from the can
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
½ small onion, chopped
2 garlic cloves, finely chopped
¼ cup beer
1 tablespoon smoked paprika
8 chicken breasts, boneless and skinless
1 tablespoon olive oil
1 tablespoon finely chopped fresh parsley, for garnish
Make the sauce: In a saucepot, add all the sauce ingredients and whisk to combine. Simmer over medium heat for 20 to 30 minutes.
Remove from the heat and carefully transfer the sauce to a blender. Blend until rich and smooth (be careful when blending hot liquids). Let cool for 30 minutes.
Make the chicken: Place chicken parts in a large bowl. Add the olive oil and ¼ cup of the BBQ sauce. Make sure the chicken is fully coated. For ultimate flavor, let the chicken marinate in the refrigerator for 4 to 24 hours.
Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
Place the marinated chicken on the lined baking sheet. Roast for about 30 minutes, until browned and slightly charred on the ends. Finish the chicken with more sauce and sprinkle with the parsley.