Barbecued Strawberry Chicken: juicy, glaze‑kissed goodness awaits every bite.
Introduction
Welcome to a flavor adventure where tradition meets a sweet‑tangy twist. In this post we’ll explore the magic behind a truly unforgettable main course, showcasing the bold profile of Barbecued Strawberry Chicken. Barbecued Strawberry Chicken: juicy, glaze‑kissed goodness awaits every bite. Get ready to discover how a simple glaze can transform ordinary poultry into a show‑stopping centerpiece that will leave your guests asking for seconds.
Ingredients
- 4 bone‑in, skin‑on chicken thighs (about 1.5 lb total)
- 1 cup fresh strawberries, hulled and halved
- ½ cup ketchup
- ¼ cup balsamic vinegar
- 3 Tbsp honey
- 2 Tbsp soy sauce
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 Tbsp olive oil
- Fresh basil leaves for garnish
- Sea salt to taste
Instructions
- Preheat your oven to 400 °F (200 °C) and line a baking sheet with foil for easy cleanup.
- Pat the chicken dry with paper towels, then season lightly with sea salt and black pepper.
- In a saucepan over medium heat combine ketchup, balsamic vinegar, honey, soy sauce, smoked paprika, garlic powder, and a pinch of salt; stir until the mixture begins to thicken, about 5 minutes.
- Add the halved strawberries to the sauce, crushing them gently with a wooden spoon; continue to simmer until the fruit breaks down and the glaze becomes glossy.
- Brush the strawberry‑infused glaze over the chicken, ensuring each piece is evenly coated.
- Place the glazed chicken on the prepared baking sheet, skin side up, and roast for 25 minutes.
- Barbecued Strawberry Chicken: juicy, glaze‑kissed goodness awaits every bite.
- Reduce the oven temperature to 350 °F (175 °C) and continue roasting for an additional 10‑12 minutes, or until the internal temperature reaches 165 °F (74 °C).
- Remove the chicken from the oven and let it rest for 5 minutes; this allows the juices to redistribute.
- Garnish with fresh basil leaves just before serving.
- Barbecued Strawberry Chicken
Pro Tips & Notes
- For extra caramelization, switch the oven to broil for the last 2 minutes, but watch closely to avoid burning.
- If you prefer a thicker glaze, simmer the sauce a few minutes longer before adding the strawberries.
- Using a meat thermometer guarantees perfect doneness and prevents overcooking.
- Substitute half of the strawberries with raspberries for a deeper berry complexity.
- Serve with grilled corn or a crisp cucumber salad to balance the sweet‑savory profile.
Nutrition Facts (per serving)
- Calories: 380 kcal
- Protein: 28 g
- Total Fat: 18 g
- Saturated Fat: 4 g
- Carbohydrates: 32 g
- Sugar: 22 g
- Fiber: 3 g
- Sodium: 420 mg
Frequently Asked Questions
- Can I use boneless chicken breasts? Yes, but reduce cooking time by about 5‑7 minutes and monitor the internal temperature.
- Is this recipe gluten‑free? The sauce is naturally gluten‑free; just ensure your soy sauce label confirms it.
- Can I make this dish ahead of time? The glaze can be prepared up to 2 days in advance and stored refrigerated; reheat gently before using.
- What side dishes pair well? Light, herb‑infused quinoa or a citrusy slaw complement the sweet glaze beautifully.
- How can I store leftovers? Keep the chicken in an airtight container in the fridge for up to 3 days; reheat gently to maintain tenderness.