Rhubarb BBQ sauce glazed chicken thighs

By Camille Moore
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Ingredients

Rhubarb-chipotle BBQ sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped small
  • 2 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • 1/2 teaspoon sea salt
  • 2 cups rhubarb, chopped (fresh or frozen)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1 tablespoon chipotle in adobo
  • 1/4 cup molasses
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 cup water
  • 2 tablespoons brown sugar

Rhubarb BBQ sauce glazed chicken thighs:

  • 8 chicken thighs, boneless, skin-on, trimmed of excess fat
  • 1 tablespoon canola oil, plus more for oiling grill grates
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1 cup Rhubarb-Chipotle BBQ sauce, plus more as needed

Directions

Rhubarb-chipotle BBQ sauce:

  1. Heat a medium-sized saucepan over medium heat.
  2. Add oil, onion, and garlic and cook while stirring about three minutes until soft and beginning to gently caramelize.
  3. Add tomato paste and salt. Cook two minutes while stirring until the tomato paste deepens in colour.
  4. Add rhubarb, smoked paprika, onion powder, chipotle, molasses, soy, Dijon, and water. Increase heat until simmering gently and cook 10-15 minutes until all is soft and fragrant, stirring here and there so things don’t stick to the bottom of the pan.
  5. Transfer to a blender or food processor once cooled and process until smooth. If you have an immersion blender, use that to carefully blend the sauce directly in the saucepan for less dishes. Keep cooled BBQ sauce covered in the fridge up to two weeks.

Rhubarb BBQ sauce glazed chicken thighs:

  1. Season chicken thighs: to a large bowl add the oil, paprika, onion powder and salt and stir to combine. Add the chicken thighs and coat with the seasoning.
  2. Preheat grill on medium heat. Once hot, clean the grill and brush grates with canola oil. (Note: every grill is different, so aim for no higher than 400°F).
  3. Grill chicken, skin side down, about five minutes until skin is golden brown and crispy. Flip and grill on second side until chicken is cooked through – about five minutes more. While the skinless side is down, spoon some of the rhubarb BBQ sauce all over the crispy skin side of the chicken to allow the flavours to start infusing. Once the chicken is almost done cooking lower the heat and continue brushing both sides with the BBQ sauce until the chicken is finished. Transfer to a serving platter with extra Rhubarb BBQ sauce on the side for dipping.
  4. NOTE: If in doubt, use a meat thermometer to confirm that chicken has reached an internal temperature of 165°F at its thickest part.

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