Rhubarb Barbecue Sauce with Grilled Chicken
User Reviews
5
Rhubarb Barbecue Sauce with Grilled Chicken
Description
Rhubarb Barbecue Sauce with Grilled Chicken combines a unique fruit-based barbecue sauce and simply grilled chicken. The sauce begins by sautéing onions and garlic in cooking oil, then simmering chopped rhubarb with brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce, Dijon mustard, salt, hot sauce, ground allspice, black pepper, chipotle pepper, smoked paprika, and cinnamon until the rhubarb softens. It’s then blended until smooth, creating a thick, tangy, slightly sweet barbecue sauce with warm spice notes.
The grilled chicken is prepared by heating the grill to about 400°F and grilling bone-in, skin-on chicken pieces seasoned with salt until cooked through. The sauce can be used to baste the chicken during grilling or served on the side. This pairing balances the smoky char of grilled chicken with the bright, complex barbecue sauce featuring rhubarb’s tartness and spice layers.
Ingredients
Sauce
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 onion chopped, medium sweet
- 2 cloves garlic minced
- 1 cup rhubarb chopped
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 Tablespoons cider vinegar
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1 teaspoon hot sauce optional
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon chipotle pepper ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
Grilled Bone-In Chicken
- 6 chicken bone-in, skin-on, large pieces
- salt to taste
Instructions
Sauce
- Heat the oil in a medium saucepan of medium heat. Add the onions and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute.
- Add in all of the remaining ingredients and stir until combined. When the sauce starts bubbling, lower the heat to medium-low and simmer for 20-25 minutes, stirring frequently, until the rhubarb is tender.
- Remove from the heat and transfer to a blender or food processor and blend until smooth. Be careful if the sauce is still hot as it can create pressure with the lid on. I just cover the top of my blender with a towel while I blend the hot sauce. The sauce will be thicken as it cools, but may be thinned with water to reach your desired consistency.
- Store in the refrigerator and use to baste chicken, pork chops or tenderloin, ribs, or other meat on the grill, or use it with pulled pork or in any recipe that calls for BBQ sauce.
Grilled Chicken
- Heat up the grill to medium-high with a closed lid until it reaches 400°F. Season the chicken with salt.
- When the grill is hot, turn off one burner and brush that side of the grill with vegetable oil. Set the chicken pieces on that side of the grill (indirect heat) skin side down and shut the lid.
- Cook for 7-10 minutes on the first side before flipping, closing the lid again, and cooking for another 7-10 minutes.
- Flip the chicken again and move to the area of the grill that is directly over the flames (the direct heat area). Grill just until the skin is well browned and crisp, about 3-5 minutes.
- Flip the chicken and brush with rhubarb bbq sauce, then finish cooking until the chicken reaches 165°F for breasts or 180°F for legs and thighs when tested with an instant read meat thermometer.
- Serve with extra rhubarb bbq sauce on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 479mg | 20% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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