Daphne Oz Shares Recipes From New Cookbook ‘Eat Your Heart Out’

Daphne Oz Shares Recipes From New Cookbook 'Eat Your Heart Out'

Daphne Oz talked about her new cookbook, “Eat Your Heart Out” on Houston’s Morning Show.

She shared her recipe for Mama’s BBQ Chicken with homemade barbecue sauce.

“I want all the recipes in the book to make you feel really confident. Confident in the kitchen, this is your kingdom, come and own it. But also confident about your food to know how to eat to feel good I think that’s a really great way to go through life,” she says.

Check out her recipes below to make the meal at home.


8 chicken thighs with bone and/or 12 drumsticks

2 tablespoons plus 1 teaspoon extra virgin olive oil

1 teaspoon fine sea salt, plus more to taste

2 cups barbecue sauce

Freshly cracked black pepper, to taste

Preheat oven to 425°F. Place two baking sheets in oven to preheat.

Pat all sides of the chicken very dry. Place in a large bowl and toss with 1 tablespoon olive oil to coat. Season with the salt. Toss in 1 cup of the barbecue sauce to coat. Divide remaining 1 cup barbecue sauce: keep half in a separate small bowl to serve and leave half in the large bowl to baste during cooking to avoid cross-contamination.

Remove the baking sheets from the oven and gently grease with 2 teaspoons of olive oil using a heat-resistant brush. Carefully place the marinated chicken pieces, skin side down, about an inch apart on the hot pans (they should sizzle!). Bake for 20 to 25 minutes, flipping pans halfway through, until sauce begins to caramelize. Turn the chicken pieces, skin side up, and baste with some of the remaining barbecue sauce. Roast for another 10 to 20 minutes or until a meat thermometer registers 165°F.

Preheat the grill. If a significant amount of oil and fat has melted on the baking sheet, transfer the chicken to a clean baking sheet to avoid creating a flame under the broiler. Brush the chicken one more time with the remaining barbecue sauce. Place chicken on top oven rack under broiler, about 5 inches from heat source, and roast until tasteless skin crisps and caramelizes, 2 to 3 minutes, watching so it doesn’t burn. The skin surface should be tacky and a deep dark golden brown – yum!

Let rest for 5 to 10 minutes to allow the juices to distribute evenly. Serve with the small container with the reserved barbecue sauce next to it for dipping. Enjoy your special moment!


2 cups tomato paste

½ cup apple cider vinegar

2 tablespoons date syrup (page 244)

1 tablespoon smoked paprika

2 teaspoons garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

Pinch of crushed red chili flakes (optional)

Sea salt, to taste

1 tablespoon plus 1 teaspoon Dijon mustard

In a small saucepan, whisk together the tomato paste, vinegar, date syrup, smoked paprika, garlic powder, onion powder, chili powder, chili flakes (if using), and ½ cup water. Season with salt. Heat over medium heat until flavors are combined and sauce has thickened, 8 to 10 minutes. Stir in the mustard. Keep warm and set aside until use, or store in an airtight container for up to 1 week.