This Ginger Broiled Chicken Bowl made with Sweet Ginger BBQ is a favorite.The BBQ sauce is created by Chef Adrienne Cheatham — Adrienne is passionate about infusing traditional southern recipes with international flavors so this BBQ sauce that we made in partnership with her is informed by that philosophy and so it’s different than traditional BBQ sauces on the market. The umami from the organic miso paste grounds it, while the date molasses and coconut nectar give the fresh ginger a hint of sweetness.
For the chicken
5 chicken legs or 4 chicken thighs and 4 drumsticks
3 tablespoons of avocado oil (or any neutral cooking oil)
6 tablespoons of Our Pantry Sweet Ginger BBQ sauce
Salt and pepper
For the quick pickled cucumber
3 small or 1 large cucumber, sliced into rounds or cubes
1 cup of rice wine vinegar
1 teaspoon of unrefined sugar
1/2 teaspoon of red chili peppers (or black pepper if cooking for kids)
Salt to taste
Parsley for garnish
Preheat oven to 450°. Toss chicken in oil and seasoning. Line a baking sheet with parchment paper and place chicken on top. Bake chicken for 15 minutes then remove from heat. Flip chicken over and slather with Sweet Ginger BBQ on all sides. Place back in oven and cook for another 15-20 minutes until the internal temperature reads 165°.
While the chicken cooks give cucumber a quick pickle. Toss cucumbers with vinegar and spices. Season with salt to taste. Chill in the fridge until ready to serve. For best results chill for at least one hour.
Serve chicken on top of your favorite rice and alongside the pickled cucumbers. Garnish with parsley. Enjoy!