Chopped apricots are the base of a blended, vinegar-spiked barbecue sauce. Honey and a sprinkle of salt balance apricots tartness.

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Ingredients

Directions

  • Chop seven of the apricots (should have 1 1/2 cups); set aside. For glaze: In a medium saucepan melt 1 Tbsp. butter over medium. Add minced shallot and garlic; cook and stir 2 minutes. Stir in chopped apricots, 1/2 cup water, the honey, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until apricots are softened, stirring occasionally. Let cool slightly. Transfer to a blender; blend until smooth. Stir in thyme leaves and 1 tsp. salt. Set aside 1 cup glaze for serving.

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  • Prepare grill for indirect heat. Sprinkle chicken pieces with 1/4 tsp. each salt and black pepper. Place chicken skin side down over drip pan. Grill, covered, over medium 25 minutes. Turn chicken. Brush some of the glaze over chicken. Grill 25 minutes more or until done (170°F for breast halves, 175°F for thighs and drumsticks), brushing occasionally with remaining glaze (discard any remaining). If desired, for crispier chicken, grill over direct heat skin side down the last 5 minutes.

  • Brush apricot and shallot halves with 2 Tbsp. melted butter. Grill, covered, directly over medium 4 to 5 minutes or until lightly charred, turning once. Serve apricots, shallots, reserved 1 cup glaze, and thyme sprigs with chicken. Serves 4 to 6.

Nutrition Facts

597 calories, (11 g saturated fat, 5 g polyunsaturated fat, 10 g monounsaturated fat), 178 mg cholesterol, 938 mg sodium, 33 g carbohydrates, 4 g fiber, 28 g sugar, 53 g protein.


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