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Rhubarb-Apricot Barbecued Chicken

Laurie Hudson
  • minutes
  • Serves 6

INGREDIENTS

12

Chicken drumsticks (about 4 pounds)

1

Garlic clove

2 cups

Rhubarb, fresh or frozen

1 cup

Sweet onion

1/3 cup

Apricot preserves

2 tsp

Chipotle pepper in adobo sauce

1 tbsp

Honey dijon mustard

3/4 cup

Ketchup

1/4 cup

Molasses

5 tsp

Barbecue seasoning

3/4 tsp

Pepper

1 1/4 tsp

Salt

1/4 cup

Cider vinegar

1 tbsp

Olive oil

2/3 cup

Water