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Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Ingredients
  • subheading: FOR THE BARBECUE SAUCE:
  • 2 tablespoons canola oil
  • ¼ cup minced onion (about ¼ medium onion)
  • 2 tablespoons tomato paste
  • ½ cup natural smooth peanut butter
  • ¼ cup low-sodium soy sauce
  • ¼ cup distilled white vinegar
  • 2 tablespoons turbinado or light brown sugar
  • 2 tablespoons unsulphured molasses
  • 2 teaspoons Worcestershire sauce
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne
  • subheading: FOR THE CHICKEN:
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons canola oil
  • ¾ cup barbecue sauce
  • Kosher salt
Steps
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