Step 1

Preheat oven to 400 degrees F (200 degrees C). You can start baking the chicken thighs while you make your BBQ sauce to save time.

Step 2

Coat the Chicken Thigh (on all sides with Olive Oil (2 tablespoon) and season generously with Salt and Pepper (to taste).

Step 3

Place the chicken skin side up on a rimmed baking sheet and bake for 25 minutes.

Step 4

Make the BBQ sauce. Heat a saucepan over medium heat, add olive oil and Onion (1/2 cup). Sauté for 2 to 3 minutes until onions are translucent.

Step 5

Add Garlic (2 clove) and sauté for 1 more minute until they turn golden.

Step 6

Add in Tomato Sauce (1/4 cup), Brown Sugar (1/2 cup), Apple Cider Vinegar (1/4 cup), Stir until brown sugar is dissolved. Then, stir in Smoked Paprika (1 tablespoon) and Chili Paste (1 tablespoon).

Step 7

Add in Fresh Strawberry (1 pint), stir and bring to a boil. Once you’ve reached a boil, reduce heat to simmer and simmer for 10 to15 minutes, stirring every minute or so. Your strawberries should boil down, but you may wish to use a masher or immersion blender to achieve desired consistency. Remove from heat before doing so!

Step 8

When the 25-minute timer goes off for your chicken, remove from the oven.

Step 9

Coat the top of the chicken (skin-side) with the BBQ sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin and baste the bottom of your chicken.

Step 10

Place the pan back in the oven for 5 minutes.

Step 11

Remove from the oven after 5 minutes, flip the chicken so the skin is side up now and baste with the BBQ sauce again.

Step 12

Turn your broiler on high and return to oven for another 5 to 7 minutes, allowing the chicken to crisp up. Keep a close eye so that the glaze doesn’t burn.

Step 13

Remove the chicken from the oven and serve with additional BBQ sauce.