Summer months are always a great time to barbecue! Moist and tender, these chicken thighs are a summer favorite, served with a BBQ sauce that is right for all types! The sauce is also great slathered on your favorite grilled veggies. Want an amazing side dish? Check out our Broccoli & Apple Slaw recipe! If you are Type B or AB we have a BBQ Lamb recipe, which is also right for Type O. Find more nourishing recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbooks.

Serves 2

Ingredients for the chicken & marinade:

• 4 chicken thighs with skin* 
• 1 tbsp olive oil
• The zest and juice of a lemon or grapefruit
• 1 tbsp sea salt

*Chicken can be bone-in or boneless, but cooking time will differ. Pay attention to internal temperature to make sure it is fully cooked before consuming.

Ingredients for the BBQ sauce:

Yields about 1-1½ cup of sauce, use as much as needed and keep refrigerated up to a week.

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 sprig of thyme
• 10 oz boiled beets
• 2 tsp salt
• 1 tbsp paprika
• 1-2 tsp agave syrup, to taste
• 1½ tbsp blackstrap molasses

Instructions for the BBQ sauce:

1. Warm the olive oil in a saucepan over medium heat. Add the onion and cook until translucent.
2. Add the thyme, salt, paprika and beets. Cook for 15-20 minutes until the vegetables are completely soft.
3. Add the agave and stir. Add the molasses and mix well until combined.
4. Transfer the mixture to a food processor and pulse until very smooth.
5. Return the BBQ sauce to the pan and reduce down over medium-low heat for at least 15 minutes until enough moisture evaporates and the sauce starts to thicken, concentrating the flavors.
6. Use thick, or loosen by adding water if needed.
7. Reserve in a container, and refrigerate if needed for up to a week.

Instructions for the chicken:

1. Whisk together the marinade ingredients and coat the chicken evenly. Marinade in a closed container for 30 minutes up to 1 hour, refrigerated.
2. Preheat the barbecue to 400 ºF.
3. Lightly oil the grill. Drain the chicken thighs and place skin side down on the grill.
4. Allow the thighs to cook at least 6-10 minutes, until the fat renders and turns crispy and grill marks form. Reduce the heat of the barbecue to 300-350 ºF. 
5. Spread some of the barbecue sauce evenly on the thighs and grill on the other side for 6-10 minutes or internal temperature reaches 165 ºF. If preferred, BBQ sauce can be used on the side for dipping instead.
6. Rest the thighs 5 minutes before serving and enjoy hot.

This post originally appeared in July, 2020.