Rhubarb-Apricot Barbecued Chicken
Total TimePrep: 30 min. Grill: 30 min.
- 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.
Nutrition Facts2 chicken drumsticks with 1/3 cup sauce: 469 calories, 19g fat (5g saturated fat), 126mg cholesterol, 1801mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 39g protein.
May 11, 2018
Flavor 1stly! It did not run off chicken pieces. Anice coating after the 2nd basting. Chicken wonderfully moist!
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!
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!
Follow along as we show you how to make these fantastic recipes from our archive.