More About Rhubarb-Apricot Barbecued Chicken


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 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.
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.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts
2 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.

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Date & Time

April 24, 2025

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