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BBQ Chicken

This recipe is from an IC Safe Cookbook.





Ingredients


BBQ Sauce Large Portion Recipe

1 small can yam puree

1 small can beets

1 can pears rinsed and drained

1 cup pear juice

3 roasted red peppers (see noted below)

1/2 cup corn syrup

1/2 cup brown sugar

1 tsp allspice (if can tolerate)

1 large clove garlic crushed

1/4 cup chopped onions (if can tolerate. If not, use chives.)

1/4 cup unsulfered molasses


In medium pot, mix together the above ingredients and simmer on low until flavors merry approx. 30 minutes. Stir often.


BBQ Sauce Small Portion Recipe (good for 2-4 breasts)

1 cup basic nomato sauce (be sure to checkout my recipe for nomato sauce in a past post)

1/4 cup corn syrup

1/4 cup brown sugar

1 large crushed garlic clove

1/4 chopped onion (if can tolerate. If not, use chives.)

1/2 tsp allspice (if can tolerate)


In small pot, mix the above ingredients and simmer.


Directions for Chicken:

In a casserole dish, lay chicken in the bottom. You can use any kind of chicken you want. Pour BBQ sauce over chicken. Bake at 350 degrees for 45-50 minutes. You can even pour the sauce over rice or on top of baked potato.


*Note: Roasting Red Peppers: clean and cut peppers in half. Rub generously with olive oil. Add seasoning (use generous amounts). You can use any you want. I use garlic, basil, thyme, pepper, oregano and sea salt. Bake in oven at 450 degrees until tender. Cool and peel skin off.

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