- 4 Tbsp butter (can substitute vegetable oil)
- 1/2 grated onion
- 1 15-ounce can crushed tomatoes
- 1/2 cup cider vinegar
- 2 Tbsp brown sugar
- 1/4 cup molasses
- 1-4 chipotle chiles in adobo (depending on how hot you want your bbq sauce)
- 1 teaspoon liquid smoke
- 1 Tbsp finely chopped fresh sage
- Salt to taste
For the chicken:
- 4 chicken thighs, bone-in with skin
- 4 drumsticks, bone-in with skin
- 1 tablespoon sea salt
- Sauté the grated onion in butter: Heat the butter in a heavy pot over medium-high heat until it froths (or heat vegetable oil until hot), then add the grated onion. Sprinkle a little salt over the onion. Sauté until the onion just begins to color, about 4-5 minutes.
- Mince the chipotle chile: While the onions are cooking, finely chop the chipotle chiles in adobo. They are hot, so start with one chile. You can add as many more as you want later.
- Add chipotle and remaining ingredients to the onions: Add the chipotle to with the onions, then add the tomatoes, vinegar, molasses, sugar, liquid smoke, and chopped sage. Stir to combine and let this simmer for 5 minutes. Taste it and add salt and more chipotle if you want.
- Simmer 1 hour: Simmer the sauce gently, uncovered, for 1 hour. Before serving, taste one more time for salt and chile.
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