Guest Recipe: Simple & Spicy Mark West BBQ Chicken
A great recipe from my Friends at Mark West, so easy and simple. Just in times for Father’s day. I can’t wait to try it out!
· 2 tablespoons extra virgin olive oil
· 4 cloves garlic, minced
· 1 large shallot, minced
· 1 can tomato paste, 6 oz
· 2 cans water, using empty tomato paste can
· 1 cup honey
· 1 tablespoon Dijon mustard
· 2 teaspoons sea salt
· 2 tablespoons Sriracha, or less for less spicy
· ¼ cup red wine vinegar
· 2 boneless skinless chicken breasts
In sauce pan, heat olive oil over medium heat. Add garlic and shallots, cook until translucent. Add tomato paste and water, let simmer for about 5 minutes stirring often. Add last 5 ingredients, stir to combine and simmer on medium heat. Continue to simmer for 15 minutes, stirring occasionally. Place chicken breasts in resealable freezer bag, pour in BBQ sauce. Lightly shake to coat the chicken and refrigerate for at least an hour. But can leave for up to 24 hours.