Barbecue Apricot Chicken Recipes

Steps:

• 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.

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

Steps:

• Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
• Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
• Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

Steps:

• Combine BBQ sauce with the apricot jam. Pour it over the chicken breasts in an 8'x8' or 9'x9' baking dish. Bake at 350°F for 25 minutes or until the chicken is cooked through. Use any leftover sauce as a dip!

Steps:

• In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes.
• Transer to a greased 8-inch square baking dish.
• In a bowl, combine the apricot preserves, barbecue sauce, water, and onion soup mix; pour over the chicken.
• Bake, uncovered, at 375 degrees for 25-30 minutes or until chicken juices run clear.
• Serve with rice.