Medjool Date Infused BBQ'd Chicken

Medjool Date Infused BBQ'd Chicken

Ingredients

  • 8 organic boneless, skinless chicken breasts
  • 1/4 cup Medjool date syrup
  • Juice of one lemon
  • Juice of 1/2 orange
  • 1 teaspoon chopped fresh thyme (or herbs of choice) plus more for sprinkling on cooked chicken if desired
  • 1 teaspoon crushed red pepper flakes (only if you like it a little spicy)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the BBQ sauce:

  • 1/4 cup Medjool date syrup
  • 1/4 cup Medjool date paste
  • 1/4 cup ketchup
  • 2 tablespoons butter
  • 1 tablespoon vinegar
  • 1 tablespoon red onion, chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (only if you like it spicy)
  • 1/2 teaspoon red pepper flakes (only if you like even more heat)
  • Garnish with 1 green onion - sliced diagonally (optional)

Preparation

  1. Rinse and pat dry chicken, transfer to a large re-sealable storage bag. 
  2. Mix all ingredients together and pour the marinade into the bag with the chicken. Seal the bag and gently move chicken around to coat. Let sit out 15 minutes.
  3. While the chicken is cooking, prepare the barbecue sauce.
  4. Barbecue chicken to desired doneness. Before removing the chicken from the grill, brush each side with the barbecue sauce.

For the BBQ sauce:

  1. Mix all ingredients together in a sauce pan. 
  2. Simmer 5 minutes. Let cool 15 minutes to thicken. If sauce thickens too much, add a little water.
  3. Just before you're ready to remove the chicken from the grill, liberally brush the cooled barbecue sauce on the chicken. Flip after a minute – doesn't take long to sear the barbecue sauce. Brush on more BBQ sauce and flip again, sear for about a minute. Remove and let rest 10 minutes. 
  4. Garnish with a light sprinkle of thyme and green onions if desired. Serve with remaining barbecue sauce. It's so yummy, you may want to double the recipe!