Chicken with Tangy Sriracha & Date Barbeque Sauce
Sriracha has never been so popular, so of course we have found a way to combine it with the goodness of dates. Our recipe allows the sweetness of the date paste to mellow some of the bite of Sriracha, and the resulting sauce is wonderful with chicken. It’s great when cooked in the oven, but will be even better when the weather warms and the grills come out.
For the Sauce:
- 2 tsp. olive oil
- ½ cup red onion, chopped
- 4 Tbsp. tomato paste
- 1½ cup water
- 1 clove garlic, minced
- 1 tsp. Worcestershire sauce
- 2½ Tbsp. DateME Date Paste
- ¼ tsp. salt
- 1 tsp. Dijon mustard
- ½ tsp. Sriracha
For the Chicken:
- 1½ lbs. chicken drumsticks (4-6 drumsticks)
- 1 Tbsp. olive oil
- ½ tsp. salt
- ½ tsp. paprika
- ½ tsp. onion powder
Yield: 4-6 Servings
- Preheat oven to 400°F. Heat olive oil in a small pan over medium heat. Once hot, add the chopped red onion. Cook over medium low heat for about 5 minutes, or until the onion is quite soft. Add the garlic and sauté until fragrant.
- Add the tomato paste and date paste to the pan and stir. Next add the Worcestershire sauce, mustard, water, salt, and Sriracha. Stir until everything is combined.
- Allow the sauce to come to a boil, then lower the heat to a simmer and cover the pan. Cook for 30-40 minutes or until the sauce has thickened and reduced.
- While the sauce is simmering, toss drumsticks with olive oil, salt, paprika, and onion powder. Bake the drumsticks at 400°F for 15 minutes, then remove them from the oven and flip the drumsticks over.
- Remove the barbecue sauce from the heat, and blend with an immersion blender or in a blender until smooth. Spoon ⅓ of the sauce on the chicken legs, then place them back in the oven for 20 minutes.
- After 20 minutes, flip the drumsticks again and top with another ⅓ of the sauce. Place back in the oven for 20 more minutes.
- Allow the drumsticks to cool a bit and enjoy! Top with more barbecue sauce before eating if desired.
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