- 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)
- 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. On a lightly oiled grill rack, grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer, brushing occasionally with remaining sauce, until a thermometer reads 170°-175°. Serve with reserved sauce. Yield: 6 servings.
Reviews forRhubarb-Apricot Barbecued Chicken
"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!"
"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!"