Heat your outdoor grill over medium high heat. Works with gas, charcoal or smoker grill. On our Traeger, we set the temperature to 375ºF. (See Recipe Notes below for oven instructions)
Add the chicken thighs to a plate, and drizzle with avocado oil, salt and pepper.
6-8 chicken thighs (bone-in or boneless), 2 tablespoons avocado oil, 1 tablespoon kosher salt, 1/2 tablespoon black pepper
Grill for 25-35 minutes with the lid on, until the chicken thighs are almost cooked through.
While the chicken thighs are grilling, make the BBQ sauce. In a sauce pan over medium heat, add all the BBQ sauce ingredients, whisk and bring to a simmer for 1 minute. Simmering it will help all the flavors to marry and thicken the sauce a bit.
6 ounces tomato paste, 1/2 cup balsamic vinegar, 1/2 cup keto friendly maple syrup, 2 tablespoons soy sauce, 2 tablespoons dijon mustard, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder
Slather each side of the chicken thighs in bbq sauce, close your grill lid and cook another 5 minutes.
Remove from the grill. Serve warm.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.