PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN
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PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

PALEO & WHOLE30 SOUTH CAROLINA-STYLE MUSTARD BBQ CHICKEN

When it comes to PALEO & WHOLE30 BBQing, in the summer I get tired of the same ketchup-based BBQ sauces.  South-Carolina Gold BBQ sauce is a pleasant change.

Carolina BBQ sauce is traditionally made of yellow mustard, vinegar, molasses, honey, sugar, Worcestershire, and hot sauce.  This Paleo and Whole30 version, however, replaces some of the classic ingredients like molasses, honey, and sugar and yellow mustard.  Instead, this recipe uses no sugar added apricot jam to replace the molasses, honey, or sugar.  I also use grainy and pungent Dijon mustard for pungency and crunchiness, instead of the traditional turmeric-heavy yellow stuff.   Coconut Aminos has also replaced the soy sauce for added nutrition and less sodium. This sauce is just as yummy, in my opinion.  

RECIPE TASTE PROFILE 

Southern Carolina Gold BBQ sauces classically have a taste profile of sweet and tangy.  Normally yellow mustard is used as the base ingredient.  In this recipe, however, I’ve used Dijon mustard for a different twist.  The predominant taste profile is sweet, tangy, salty, and spicy.  I also used white balsamic vinegar instead of white vinegar to soften the sharpness of the acidity to make the sauce more wine savvy.  

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

When dining outside or enjoying BBQ foods in the summer, it’s appropriate to enjoy a glass of chilled wine to cool the body and the palate.  This dish combines the predominant taste and flavour sensations of sweet (apricot jam), spicy (Dijon mustard and chilies), salty (Coconut Aminos), and tangy (vinegar).    While the sauce embodies all these sensations, the sweetness is the one that must be seriously considered first.  As I always say sweetness in a dish can transform delicious acidity in wine to paint thinner.  So choose a wine with some sweetness to harmonize with the sweetness in the sauce.  Make sure the wine is sweeter than the sauce as well.  When you’ve accomplished this partnership, you’ll see that the wine’s acidity also matches the tanginess of the sauce and nicely offsets the saltiness.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 6 1x
  • Category: PALEO & WHOLE30
  • Method: BBQ
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

6 chicken legs

1 cup grainy Dijon mustard (or yellow mustard for more classic taste)

1/2 cup no sugar added apricot jam

1/4 cup white balsamic vinegar 

1 tablespoon Coconut Aminos

1 teaspoon chili powder

1 teaspoon dried chilies

1 tablespoon garlic powder

1 teaspoon onion powder 

Instructions

Combine all ingredients.  Mix together.  Transfer to a small pot.  On low heat simmer sauce for a half hour.  Remove from heat.  Cool.   Simmering for 30 minutes brings all the flavours together.

Place chicken legs on a roasting pan with rack.  Coat each leg with 2 tablespoons of bbq sauce.  BBQ chicken at 350 F (170 C) for 50 to 60 minutes.  After about 45 minutes, test the chicken with a thermometer.  The internal temperature of the chicken should reach 165°F when tested before taking it off the BBQ.  Continue cooking until the temperature is reached.

Notes

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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