Name: Rhubarb-Apricot Barbecued Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
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) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb-Apricot Barbecued Chicken

1. 1 tablespoon olive oil -

2. 1 cup finely chopped sweet onion -

3. 1 garlic clove, minced -

4. 2 cups chopped fresh or frozen rhubarb -

5. 3/4 cup ketchup -

6. 2/3 cup water -

7. 1/3 cup apricot preserves -

8. 1/4 cup cider vinegar -

9. 1/4 cup molasses -

10. 1 tablespoon honey Dijon mustard -

11. 2 teaspoons finely chopped chipotle pepper in adobo sauce -

12. 5 teaspoons barbecue seasoning, divided -

13. 1-1/4 teaspoons salt, divided -

14. 3/4 teaspoon pepper, divided -

15. 12 chicken drumsticks (about 4 pounds) -

How to cook deliciously - Rhubarb-Apricot Barbecued Chicken

1. Stage

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. 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, until rhubarb is tender, 8-10 minutes. Puree rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 2 cups sauce for serving.

2. Stage

Meanwhile, in a small bowl, mix the remaining 4 teaspoons barbecue seasoning, 1 teaspoon salt and 1/2 teaspoon pepper; sprinkle over chicken. On a lightly oiled grill rack, grill chicken, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, brushing occasionally with remaining sauce. Serve with reserved sauce.