Rhubarb BBQ Sauce with grilled chicken

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.


4 servings (about 1½ cups sauce)

Total Time

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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.


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, 1015 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.

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