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–+ servings
Smoky BBQ chicken on a grill with caramelized sauce, dairy-free and alpha-gal safe

Alpha-Gal Friendly BBQ Chicken

Smoky, saucy, and completely mammal-free — this alpha-gal friendly BBQ chicken works on the grill or in the oven. Label-checked ingredients, notes for every cut, and a caramelized BBQ glaze that belongs at any cookout table.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Rub
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder optional
Main
  • 3-4 lbs chicken (bone-in thighs, drumsticks, boneless thighs, or breasts — see notes)
  • 2 tbsp olive oil
  • 1 cup alpha-gal safe BBQ sauce (label-checked), divided
  • 1 tbsp apple cider vinegar (optional, stir into sauce)

Equipment

Method
 

  1. Pat chicken dry with paper towels. Drizzle with olive oil and rub to coat.
  2. Mix dry rub ingredients and coat all sides of the chicken. Rest 15 minutes at room temperature.
  3. Grill: Preheat to medium (375°F). Grill bone-in pieces 35–40 minutes, flipping every 10–12 minutes; boneless thighs and breasts 20–25 minutes, flipping halfway. Brush BBQ sauce in the last 5–8 minutes, flip and brush again. Cook to 165°F (boneless) or 175°F (bone-in).
  4. Oven: Preheat to 400°F. Bake 25 minutes, flip, bake 10–15 more minutes. Brush with sauce, bake 5 minutes, brush again, bake a final 5 minutes. Cook to 165°F (boneless) or 175°F (bone-in).
  5. Rest 5 minutes before serving.

Nutrition

Calories: 310kcalCarbohydrates: 12gProtein: 34gFat: 14gSodium: 620mgSugar: 9g

Notes

Bone-in thighs and drumsticks: Most forgiving cut; higher fat keeps them juicy. Pull at 175°F. Boneless thighs: Faster cooking, still juicy. Pull at 165°F. Chicken breasts: Pound to even thickness before cooking. Watch internal temperature closely. Pull at 165°F. BBQ Sauce: Stubbs Original, Primal Kitchen, and Sweet Baby Ray's Original are good starting-point brands. Always verify current labels. No sauce early: BBQ sauce sugar burns quickly on the grill. Add only in the last 5–8 minutes. Low-histamine: Use fresh chicken the day of cooking. Swap smoked paprika for regular paprika if needed. Choose a lower-acid sauce.

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