Lunch / Dinner
Rhubarb BBQ Sauce with grilled chicken
Here's something you've probably never done with rhubarb before: make BBQ Sauce out of it! Making your own Rhubarb BBQ Sauce is quick and easy, and brushing it onto grilled chicken thighs couldn't be simpler.
Ingredients
HEAT:
GRILL:
Picking Rhubarb
Look for rhubarb stalks that are firm and crisp with a vivid pink or red color. There are many varieties of rhubarb that fall into two main types — hothouse and field-grown. Hothouse rhubarb has thin, pale pink stalks and small, light green leaves. Field-grown rhubarb (the stuff in your garden) is deeper red, with bigger stalks, and large, dark green leaves that look like red Swiss chard.
Instructions
Heat oil in a saucepan over medium. Add onion; cook until soft, about 3 minutes. Add garlic and ginger; cook until fragrant, 1 minute.
Stir in rhubarb, ketchup, honey, Worcestershire, vinegar, Dijon, and pepper flakes; heat to a boil. Reduce heat to medium-low; simmer sauce, partially covered, until rhubarb is fork-tender and sauce thickens, 10–15 minutes.
Purée sauce using a handheld blender; season with salt and black pepper. Reserve ½ cup sauce for basting.
Prepare grill for two-zone grilling, heating one side to high heat and the other side to low heat.
Grill chicken on low heat, starting skin sides up, covered, flipping periodically, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, about 30 minutes.
Brush chicken with reserved ½ cup sauce, cover, and grill 5 minutes more. Let chicken rest 5 minutes before serving with remaining sauce.
Store any leftover sauce in an airtight container in the refrigerator.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 298
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 107mg 35%
Sodium 526mg 21%
Carbs 33g 11%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.