My quest for low-salt, low-sugar ketchup led me to try Doc’s a while back but I’ve written about how it was too spicy for my tastes. Rather than throw out the bottle, however, I’ve been saving it to use as a barbecue sauce, figuring the spiciness would work better for such usage.
I thought about it as I was preparing to bake some chicken breasts recently and, after looking to see what else was in my pantry and refrigerator, hit upon the idea of mixing it with a Localfolks barbecue sauce that I’d found tasty but quite mild.
The Doc’s would give it a little kick and the Localfolks would dilute the Doc’s to the point where it wasn’t burning my throat, I reasoned. But I also have two small jars of minced garlic I picked up at a local dollar store recently. I love garlic but hate doing the prep on it to include it in a lot of dishes. The minced garlic is a great alternative.
So I mixed four tablespoons each of Doc’s and Localfoks along with one of garlic. I eventually added two more tablespoons of Localfolks to make enough to completely coat the five large chicken breasts I was cooking. I added more garlic too, add garlic to your personal taste.
I pasted the chicken thoroughly and then baked it all for about an hour in a 425 oven (my oven is slow to warm so you may want to aim for a lower temp, like 350 or so). I covered it the last 20 minutes or so to keep it from drying out.
The result was a still moist and delicious barbecue garlic chicken, a recipe that gives me another way to deal with what can be boring white meat chicken.And both sauces are low-salt and low-sugar!
John
The No Salt, No Fat, No Sugar Journal 