Rhubarb-Apricot Barbecued Chicken
"Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida..."
INGREDIENTS
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1 tablespoon olive oil
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1 cup finely chopped sweet onion
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1 garlic clove, minced
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2 cups chopped fresh or frozen rhubarb
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3/4 cup ketchup
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2/3 cup water
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1/3 cup apricot preserves
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1/4 cup cider vinegar
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1/4 cup molasses
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1 tablespoon honey Dijon mustard
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2 teaspoons finely chopped chipotle pepper in adobo sauce
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5 teaspoons barbecue seasoning, divided
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1-1/4 teaspoons salt, divided
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3/4 teaspoon pepper, divided
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12 chicken drumsticks (about 4 pounds)
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