Asian-Inspired BBQ Chicken Glaze
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Prep time: 
Cook time: 
Total time: 
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.
Recipe by Angela Freed at https://www.angelafreed.com/asian-inspired-bbq-chicken-glaze/