This is one of our favorite meals on the grill. There is nothing that compares to fresh picked green beans from the garden, but in April fresh ones from the market are really good as well.
I love to make my own sauce because the store bought ones often have high fructose corn syrup in them. It is also saves money and then I don’t mind paying more for free range chicken with no antibiotics.
BBQ Sauce for 12 Chicken Thighs
- 1 6 oz. can tomato paste
- 1/4 cup olive oil
- 3 TBSP honey
- 3 TBSP Tamari soy sauce
- 2 TBSP black strap molasses
- 1 TBSP minced garlic
- 1/4 tsp chili powder
- 1/8 tsp black pepper
- 3 light shakes red pepper
- 1 shake turmeric
Mix well and refrigerate until you are ready to use it.
Marinate chicken thighs in 4 cups of water, 1/2 cup lemon juice concentrae, and 1 TBSP salt for at least 4 hours.
Grill until almost done, add sauce, turning over if desired.
I boil the beans until a little soft. Then add just enough olive oil to coat them, salt and pepper, and a dash of dill weed.