This paleo strawberry BBQ sauce is sweet and tangy, and a perfect companion to juicy grilled bone-in pastured chicken. Be sure to make an extra batch of this paleo BBQ sauce to tuck into the freezer for a fast, easy, weeknight dinner.
A couple weekends ago we hauled home nearly ten pounds of strawberries after our first trip to our favorite local you-pick farm. I tossed some into the freezer for smoothies and (hopefully) a batch of late summer jam (if they last that long!). I threw some into salads, while handfuls more went into our greedy little mouths. And yet…they persisted. So I ended up making a batch of this sweet and tangy strawberry BBQ sauce. This recipe makes enough for two meals, so I slathered some all over these bone-in chicken pieces and topped them with fresh tarragon from the garden. An oh-so-perfect late spring/early summer meal. Cassian, aka the pickiest eater ever, ate every last bite of his dinner. A sure sign of a winner winner chicken dinner. Follow me on Instagram to see what I did with the rest of it.
![This strawberry BBQ sauce is sweet and tangy, and a perfect companion to juicy grilled chicken. For my vegetarian friends, try it as a base for pizza with thinly sliced new potatoes, blue cheese, and arugula.]()
Strawberry BBQ Sauce Recipe Notes
I love BBQ, but I don’t love the sugar-laden recipes that saturate google. No hate, but me and sugar simply don’t jive well. So I turned to my favorite paleo BBQ sauce for inspiration. This strawberry BBQ sauce is sugar free, nearly-paleo, and perfect. I say nearly paleo because it does contain worcestershire sauce. While I love paleo and frequently adhere to the diet (I’m about 70/30) I’m not paleo perfect. If you aren’t either, you’ll love this sauce. If you are, it’s fairly easy to make you own compliant worcestershire sauce.
This strawberry BBQ sauce is sweet and tangy and super easy to make. You don’t need any fancy kitchen equipment, although a blender is useful if you want your sauce super smooth. It takes about 30 minutes to make. Go ahead and make a double-batch and tuck half into the freezer. It keeps well for about two months, and your belly will thank you in August.
![This strawberry BBQ sauce is sweet and tangy, and a perfect companion to juicy grilled chicken. For my vegetarian friends, try it as a base for pizza with thinly sliced new potatoes, blue cheese, and arugula.]()
Ways to use Strawberry BBQ Sauce:
On bone-in grilled chicken topped with tarragon (recipe below)
Tossed with pulled pork for super seasonal pulled pork sandwiches
As a sauce for flatbread with thinly sliced potatoes, blue cheese, and arugula
As a condiment with burgers, chicken tenders, or wings
In a wrap with leftover chicken, lettuce, and tomato
Strawberry BBQ Sauce
Print Recipe Rate This Recipe Pin RecipeRecommended Equipment
- Blender
Ingredients
- 2 tbsp butter
- 4 c. fresh strawberries, hulled and halved
- 1 can diced tomatoes
- 1/2 c. balsamic vinegar
- 2 tbsp tomato paste
- 2 tbsp honey
- 2 tbsp worcestershire sauce, see notes
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 1/2 tsp garlic powder
Instructions
- In a small sauce pot, melt the butter over medium high heat until it foams. Add the strawberries and diced tomatoes to the butter and cook over medium heat, stirring occasionally, until the strawberries are soft and starting to break down, 10-12 minutes. You'll know it's ready when you can easily crush one of the strawberries with the back of a wooden spoon.
- Scrape the berries and tomatoes into a blender and blend until super smooth.
- Return the berries and tomatoes to the pot and add the balsamic vinegar, tomato paste, honey, worcestershire sauce, salt, pepper, and garlic powder. Bring the ingredients to a boil, and then reduce to a simmer over medium low heat. Allow the sauce to simmer until its volume is reduce by about a third and the flavor profile is sweet and tangy and not vinegary, 15-20 minutes. Taste frequently, and add additional salt and pepper if needed.
Lita Watson says
Can you tell me the type of the tarragon you have used for this recipe? It’s french, russian or the wild one? Since their tastes are quite different from one another.
Danielle says
I used Mexican tarragon because it’s what grows best in my garden.
Makos(@thehungrybites) says
Hey Guys!
I just found your blog, love the photos and the recipes!
P.S. saving this strawberry bbq sauce 🙂
Terri says
What size can of diced tomatoes are you using? 14.5 oz or 28 oz? Adding this to the meal plan for the week!
Thanks!
Danielle says
14.5. Thanks for catching that!
Kira says
So so SO GOOD! I saw a mention of strawberry barbeque sauce in an Instagram post and had to make some myself, and your recipe was the best that I could find. Was super easy and come together quickly for an amazing dinner: used it to glaze a fresh salmon fillet on the grill with some grilled Brussels sprouts and oven roasted potatoes wedges. So excited to use the leftovers, and will definitely make again!
Lisa says
Fabulous! Loved it! Saved the rest by water bath canning for later!
Sue says
Love this recipe. I added some cayenne pepper because I like my sauce a bit spicy!
Danielle says
I’m so glad to hear this Sue! Love the addition of the cayenne pepper! I’m making a note to try it next time I make recipe.
Eve says
Do you think this would work with frozen strawberries?
Danielle says
You can! One thing with frozen strawberries is that they’ll be wetter, so you’ll need to simmer them longer to thicken up in the last step.
Kathryn says
So I’m reading through this great recipe and I read “Cassian”. We are not alone! We also named our son Cassian, and it was he who inspired me to look up strawberry bbq sauce after he dipped his strawberries in bbq sauce. Anyways, thanks for the recipe and a great wow moment.