Rich with sweet apricot flavor and the boldness of Asian inspired ingredients, this barbecue sauce is perfect for chicken. Given that this is a somewhat sugary glaze take care not to allow flare-ups on the grill as this can burn the chicken.
Monitored properly, this barbecue sauce will perfectly coat and caramelize on the meat, rendering a most mouthwatering grilled chicken experience. While this sauce works well on most pieces, I recommend using chicken thighs and drumsticks.
- 1/2 cup/120 mL apricot preserves (substitute with peach if need be)
- 1/4 cup/60 mL onion (pureed)
- 1/4 cup/60mL ketchup
- 2 cloves garlic (minced)
- 2 tablespoons/30 mL mild chili sauce
- 2 tablespoons/30 mL soy sauce
- 1 tablespoon/15 mL rice wine vinegar
- 1 tablespoon/15 mL vegetable oil
- 1/2 teaspoon/2.5 mL black pepper
- 1 pinch salt
- In a medium saucepan, heat olive oil.
- Add pureed onion and cook for 1 minute, stirring constantly.
- Add garlic and cook for another minute.
- Add remaining ingredients and allow to bubble up slightly.
- Reduce heat and simmer through for 5 minutes, stirring often.
- Once ingredients have formed a glaze-like consistency, remove the pan from heat and allow to cool before using.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|