Asian-Inspired BBQ Chicken Glaze

Asian BBQ Chicken + Corn on the Cob

Sauces can really make or break a dish. A good sauce makes everything taste better, and a bad sauce…well let’s just hope you didn’t drench your meal in it! I’m not usually one to recommended store-bought sauces because many store-bought sauces are typically loaded with sugar and questionable ingredients [preservatives, MSG, artificial colors, flavors, etc.]. Homemade sauces can be easy to throw together, taste great, and are actually good for you! You just have to have the right combination of ingredients.

So I know I’ve said it before and I’ll say it again, I’m one lucky gal to have a husband that cooks too! He is the master at making the tastiest sauces, and this one is no exception. Recipe credit to my husband for this delicious sauce recipe. 

Asian-Inspired BBQ Chicken Glaze

servings: about ¾ cup

INGREDIENTS

  • ¾ cup coconut aminos [can use ½ low-sodium soy sauce or tamari + ½ water, OR liquid aminos as well]
  • 2 Tbsp molasses
  • ¼ cup apple cider vinegar
  • ¼ cup ketchup [no high fructose corn syrup]
  • 2 inches ginger, peeled and left whole
  • 2 jalapeños, whole
  • 3 garlic cloves, smashed
  • juice of 1 lime
  • 1 Tbsp red pepper flakes [or less if you don’t like spice]
  • pinch sea salt [taste sauce before adding, as you may not need additional salt]

DIRECTIONS

Add all ingredients to a small pot on medium heat. Bring to a gentle simmer, turn burner to low and simmer uncovered for about 30 minutes until sauce has thickened and reduced by about half. Stir occasionally to prevent any burning. Strain out ginger, garlic and jalapeños. Immediately drizzle over chicken or let cool and store in fridge for 1-2 weeks. Sauce will thicken when refrigerated so heat back up to bring to a more liquid state.

to serve: drizzle glaze on prepared chicken and top with diced green onion, or use as a dipping sauce.

Asian BBQ Chicken Glaze

 

Asian-Inspired BBQ Chicken Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: ¾ cup
Ingredients
  • ¾ cup coconut aminos [can use ½ low-sodium soy sauce or tamari + ½ water, OR liquid aminos as well]
  • 2 Tbsp molasses
  • ¼ cup apple cider vinegar
  • ¼ cup ketchup [no high fructose corn syrup]
  • 2 inches ginger, peeled and left whole
  • 2 jalapeños, whole
  • 3 garlic cloves, smashed
  • juice of 1 lime
  • 1 Tbsp red pepper flakes [or less if you don't like spice]
  • pinch sea salt [taste sauce before adding, as you may not need additional salt]
Instructions
  1. Add all ingredients to a small pot on medium heat.
  2. Bring to a gentle simmer, turn burner to low and simmer uncovered for about 30 minutes until sauce has thickened and reduced by about half.
  3. Stir occasionally to prevent any burning.
  4. Strain out ginger, garlic and jalapeños.
  5. Immediately drizzle over chicken or let cool and store in fridge for 1-2 weeks.
  6. Sauce will thicken when refrigerated so heat back up to bring to a more liquid state.
  7. To serve: drizzle glaze on prepared chicken or use as a dipping sauce.

 

Have you tried this yet? Let me know! 🙂

 

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Angela Freed

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