This barbecue sauce is naturally sweetened with Medjool dates and maple syrup, giving it a rich, caramel-like flavor, while a splash of sriracha lends a spicy kick. Slather it on grilled chicken or ribs, or fold it into baked beans. The sauce gets even better with time, so go ahead and make it in advance! Once you start cooking the process goes quickly, so have all your ingredients measured and waiting before starting.
To make the BBQ sauce: Heat the olive oil in a small pot over medium heat. Add the onion and cook, stirring occasionally, until golden and tender, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 30-60 seconds. Add the tomato paste and cook, stirring, 1 minute.
Stir in the tamari, apple cider vinegar, Worcestershire sauce, maple syrup, sriracha to taste (depending on how spicy you like it), dates and water. Simmer the sauce on low heat for 10 minutes. Using an immersion blender (or you can transfer the sauce to a regular blender or food processor), blend until smooth. Taste and season with salt and pepper. Set aside while you grill the chicken. The barbecue sauce can be refrigerated for up to 1 week.
Load a Quick Briq or Everyday Briq into your Spark and set the temperature to 550°F.
For the boneless chicken pieces, coat the pieces with the oil and season generously with salt and pepper. Place the chicken on the grill and close the lid. Cook for 4-5 minutes on the first side until the pieces release easily. Turn and continue to cook for 4-5 minutes on the second side, brushing the chicken with the BBQ sauce during the last couple of minutes.
For the bone-in chicken pieces, coat the pieces with the oil and season generously with salt and pepper. Insert the temperature probes into 2 of the bone-in chicken breasts. Place the chicken on the grill, skin side up, and close the lid. Cook for about 12 minutes on the first side; flip and continue to cook for about 10 minutes on the second side or until the internal temperature reads 160°F on the Spark app.
Brush the chicken with the BBQ sauce and continue to cook for a couple of minutes; flip and coat the other side with the sauce. Continue cooking until the internal temperature of the chicken reads 165-170°F.
Serve the chicken pieces with the extra BBQ sauce alongside.