Rhubarb-Apricot Barbecued Chicken

Dinner

Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up.

Average Rating: 4.5

TOTAL TIME: Prep: 30 min. Grill: 30 min.
YIELD: 6 servings.

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)

Instructions

1. 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. 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 until a thermometer reads 170°-175°, 15-20 minutes longer, brushing occasionally with remaining sauce. Serve with reserved sauce.

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.