Rhubarb-Apricot Barbecued Chicken Recipe

4.5 2 2
Rhubarb-Apricot Barbecued Chicken Recipe
Rhubarb-Apricot Barbecued Chicken Recipe photo by Taste of Home
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Rhubarb-Apricot Barbecued Chicken Recipe

Read Reviews
4.5 2 2
Publisher Photo
Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups chopped fresh or frozen rhubarb
  • 3/4 cup ketchup
  • 2/3 cup water
  • 1/3 cup apricot preserves
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 5 teaspoons barbecue seasoning, divided
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 12 chicken drumsticks (about 4 pounds)

Directions

In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in rhubarb, ketchup, water, preserves, vinegar, molasses, mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until rhubarb is tender. Puree rhubarb mixture using an immersion blender. Or, cool slightly and puree in a blender. Reserve 2 cups sauce for serving.
Meanwhile, in a small bowl, mix the remaining barbecue seasoning, salt and pepper; sprinkle over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve with reserved sauce. Yield: 6 servings.
Originally published as Rhubarb-Apricot Barbecued Chicken in Simple & Delicious April/May 2015

  • 1 tablespoon olive oil
  • 1 cup finely chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups chopped fresh or frozen rhubarb
  • 3/4 cup ketchup
  • 2/3 cup water
  • 1/3 cup apricot preserves
  • 1/4 cup cider vinegar
  • 1/4 cup molasses
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 5 teaspoons barbecue seasoning, divided
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 12 chicken drumsticks (about 4 pounds)
  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in rhubarb, ketchup, water, preserves, vinegar, molasses, mustard, chipotle pepper, 1 teaspoon barbecue seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until rhubarb is tender. Puree rhubarb mixture using an immersion blender. Or, cool slightly and puree in a blender. Reserve 2 cups sauce for serving.
  2. Meanwhile, in a small bowl, mix the remaining barbecue seasoning, salt and pepper; sprinkle over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with remaining sauce. Serve with reserved sauce. Yield: 6 servings.
Originally published as Rhubarb-Apricot Barbecued Chicken in Simple & Delicious April/May 2015

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Reviews forRhubarb-Apricot Barbecued Chicken

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MY REVIEW
LPHJKitchen User ID: 7521213 267465
Reviewed May. 29, 2017

"Our go-to BBQ sauce features apricot preserves so I was excited to find a recipe using another favorite ingredient - rhubarb. This did NOT disappoint! It was a little tangy, yet slightly sweet. Next time we will try it over grilled pork chops!"

MY REVIEW
tastyTOM User ID: 8489555 246307
Reviewed Mar. 30, 2016

"I tried this yesterday. It was an unseasonably warm day so I opened up our outdoor grill and gave this a try with skin on, bone-in chicken thighs, and to my great surprise, it was good, no, it was better than good! How about- very good!

Next time, I will try upping the heat level with some red pepper flakes. I like some heat with any bbq and this chicken lacked that level of heat, but still, it had a certain "tang" about it, which worked great with biscuits and beer. Thanks for sharing this recipe!"

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