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Nightshade-free carrot beet BBQ chicken in a cream serving dish
Ebonie Garnica

Nightshade-Free BBQ Chicken for Full GAPS

Bone-in chicken glazed with a completed carrot-beet BBQ sauce for Full GAPS, with straight-oven and oven-to-grill cooking paths.
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Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Nightshade-Free BBQ Chicken
  • 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
  • natural sea salt to season
  • 2 cups Nightshade-Free BBQ Sauce for Full GAPS completed separate recipe; divided as needed
  • ghee or rendered animal fat for greasing the baking dish

Equipment

  • Le Creuset Heritage 4-quart rectangular dish in Artichaut
  • Natural-bristle pastry brush or stainless spoon
  • Stainless-steel tongs
  • Instant-read thermometer

Method
 

  1. Make the separate Nightshade-Free BBQ Sauce for Full GAPS. Heat the oven to 325°F and grease the Artichaut baking dish with ghee or rendered animal fat.
  2. Season the chicken with sea salt. Brush or spoon enough BBQ sauce over every piece to cover the top and sides, then arrange the pieces in one layer with space around them.
    Four raw bone-in chicken pieces coated with nightshade-free sauce before baking
  3. Bake uncovered for 40 minutes, until the sauce begins to darken and cling to the skin.
  4. Brush with more sauce and return the chicken to the oven for 10 to 15 minutes. The glaze should look glossy and set, and the thickest part of each piece should reach at least 165°F without the thermometer touching bone.
    Nightshade-free BBQ chicken with a glossy final sauce coat in an Artichaut baking dish

Notes

Full GAPS with the linked honey-sweetened nightshade-free sauce and compatible coconut aminos, chicken meat stock, optional bacon fat, and optional fish sauce.
The sauce recipe yields 2 cups. Use enough to coat and baste the chicken; refrigerate unused sauce separately.
Oven-to-grill path: season and lightly coat the chicken with melted ghee, bake at 325°F for about 50 minutes to at least 165°F, brush with sauce, then grill over medium heat for 8 to 10 minutes. Follow one complete cooking path.
At 2x, use 3 pounds chicken and 4 cups prepared sauce; cook in two dishes or batches rather than crowding the pieces.

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