More About Rhubarb-Apricot Barbecued Chicken
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 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.
Recommended Video
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 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.
Recommended Video
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!