You’ve got to make this recipe! It is simple, can be prepped in advance and is absolutely delicious.
I love making dinner for my family. I love the way fresh ingredients come together to create something healthy and tasty for our body to feast upon. There is a sense of ownership in your creation when you know not only what each ingredient is, but also how they benefit your body.
There is no refined sugar in this recipe… I use Blackstrap Molasses and Honey to sweeten it. There are many health benefits to using both over refined sugar.
Blackstrap Molasses: This may not be a familiar ingredient to you except in the use of Molasses cookies, but let me tell you, it’s fabulous to cook with. It has such a complex, deep, smoky flavor and it’s an ingredient with a purpose!
The health benefits of Blackstrap Molasses:
Due to being a lower glycemic food (55), it can help stabilize sugar levels - it naturally slows the metabolism of glucose and carbohydrates. This lower index, increases glucose tolerance, giving you a stable energy level as opposed to refined sugars feeling of a ‘crash’.
Stress can be reduced by consuming Blackstrap Molasses due to it’s vital nutrients of B6, calcium and magnesium.
Potential Cancer Reducer: A 2009 article published by the Journal of the American Diabetic Association suggests Blackstrap Molasses may reduce cancer due to it being a high antioxidant food which reduces free radicals roaming inside our bodies.
It may also help lower cholesterol since it contains potassium, as well as helping with arthritis (anti-inflammatory), and bone-health (calcium).
Due to iron and vitamin B content, which support the nervous system and our ability to focus, Blackstrap Molasses can help with ADD and ADHD.
The health benefits of Honey:
It is well known that Honey is a natural antioxidant and can help with seasonal allergies when locally sourced. But did you know that Honey also promotes sleep? Yup! It fosters the release of melatonin, which not only aids in sleep but also boosts your immune system to rebuild tissue when your sleeping. It can also be used for wound care and to help heal ulcers.
In other news:
Did you know a study from Oregon State University shows eating garlic regularly has been linked to reducing or even helping to prevent heart disease, stroke, cancer and infections?
The benefits of Apple Cider Vinegar (AVC) appear to be endless - it may reduce cholesterol as well as acne and scarring. AVC helps boost your gut health. It adds beneficial bacteria to your gut which helps increase your immunity to certain illnesses, improve digestion, which in turn helps your body absorb more nutrients. It can also help reduce acid re-flux and heartburn.
This recipe is full of flavor and nutrients… and the sauce can be prepped in advance (up to a week).
My BBQ Sauce Recipe:
2 Tbsp FreshORR Family Farms Lard
1/2 Large Sweet Onion, Chopped
2 Fresh Cloves of Garlic, minced
4 Tbsp Molasses
6 Tbsp Local Honey
1 6oz Can (or home made) Tomato Paste
6 Tbsp Apple Cider Vinegar
2 Tsp Garlic Salt
2 Tsp Lemon Pepper
1 Tsp Paprika
Over medium heat, melt the lard and add onion. Cook until the onions are translucent. Then add the garlic - only cook for about 30 seconds (you should begin to smell the garlic), followed by the rest of the ingredients. Reduce to low and allow the ingredients to mingle for at least 30 minutes, stirring often. After this you can then store it in the fridge for a later use or allow it to hang out cooking on low while the chicken begins to cook.
Cooking the chicken thighs (or wings or drumsticks)
1 FreshORR Family Farms Chicken Thighs (although this works great with wings and drumsticks as well)
Your Favorite Rub (Homemade is best, but in a pinch, we use Famous Daves Rib Rub)
1 Grill (Although this can be done in an oven as well)
Coat both sides of the chicken parts with your Rub (medium coat) and set aside for a few hours, up to 24 hours (longer is better).
Using indirect grilling - Place all your coals on only ONE side of the grill (you will NOT cook the chicken directly over the coals).
Once your grill is ready to go, place the chicken, skin side up, on the side of the grill without coals. NOTE: Place the thickest part of the meat in the direction of the coals/fire and the thinner part of the meat farthest from the coals/fire - this will ensure the thinner section of the meat doesn’t overcook. Rotate the chicken parts every 15 minutes (flip over, roate and move around the grill - keeping the chicken away from the coals/fire).
After 1 hr (45 minutes for wings), it’s time to start glazing with the BBQ sauce you made. By this time your fire should have lessened (if using a gas grill, turn your heat down some). With skin side up, apply the sauce and allow for a little char. After 10 minutes, flip the chicken over and apply the sauce to the other side. After another 10 minutes, flip again, and coat with sauce. After another 10-15 minutes, you should have a nice, gooey coating on your chicken parts and the internal temperature of the meat should read 180-195 degrees. This temperature range will ensure the meat will separate from the bone easier.
NOTE: Although this could be done using chicken breasts, we prefer to grill or smoke dark meat simply because cooking low and slow will dry out the breasts. If you do cook the breasts, the meat is ready when it reaches an internal temperature of 160 degrees.
This recipe makes for delicious leftovers - a few of us have no issue eating it straight from the fridge, cold the next day.
We’d love to see you out at the Farm soon! Until Then, may God bless you and be with you!