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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.
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