Grilled Chicken with Rhubarb Maple BBQ Sauce

This grilled chicken dish is so scrumptious with a simple rub, then coated with a bold, and tangy maple syrup rhubarb BBQ sauce! Did you know rhubarb is a vegetable? Expand your creativity and try this spectacular barbecue sauce!  

When we think of rhubarb we automatically think of desserts, and sweet treats, but rarely does a savory recipe come to mind. Well, in this case, the star of this dish is the Maple Syrup Rhubarb Sauce. I was pleasantly surprised how delicious and flavourful the chicken was, and I highly recommend you try it!

This Rhubarb Maple BBQ Sauce can be basted on beef, pork, lamb, fish, and tofu

Ingredients for this recipe:

Chicken: suggest pieces with skin on and I have often suggested hormone and antibiotic free or organic chicken

Rub: simple ingredients that only consists of salt, chili powder, garlic powder and dried/free thyme

BBQ Sauce:

• unsalted butter: I tend to use unsalted to control the amount of salt added in recipes
• shallot: a milder onion, and a popular one in many recipes
• garlic: adds a pungent flavour that is a must, feel free to add another clove
• rhubarb: try to choose fresh to get the full rhubarb flavour
• water: a little liquid added to begin cooking the rhubarb, and it will evaporate
• maple syrup: my go to sweetener and love the maple flavour
• ketchup: add the kick and colour to the sauce
• apple cider vinegar: my preference for a vinegar with the apple flavour
• Worchestershire sauce: adds a deep flavour
• Dijon: adds depth and flavour
• ginger powder: compliments the rhubarb
• chili powder: gives it a slight pungent flavour
• Himalayan salt: necessary to bring out all of the flavours

Grilled Chicken with Rhubarb Maple BBQ Sauce

Grilled chicken with a simple rub and a bold, tangy and super delicious BBQ sauce made this dish outstanding!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Rhubarb Maple BBQ Sauce: makes 3/4 cup

• 1 tbsp unsalted butter
• 1/4 cup shallot, finely chopped (about 1/2 shallot)
• 1 clove garlic, minced
• 1 cup rhubarb, diced
• 2 tbsp water
• 3 tbsp pure maple syrup
• 1/4 cup ketchup
• 1 tbsp apple cider vinegar
• 2 tbsp Worchestershire sauce
• 1/2 tsp Dijon
• 1/2 tsp ginger powder
• 1/2 tsp chili powder
• 1/4 tsp Himalayan salt

Chicken:

• 6 chicken pieces with skin on
• 1 tsp Himalayan salt
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp dried thyme (x 3 for fresh thyme)
• garnished with fresh thyme

Method

 

1. BBQ Sauce: In a small saucepan, over medium heat, melt butter, add onion, and sauté for about 1 minute, add garlic, and sauté for about 30 seconds, long enough for the garlic flavour to release. Then add rhubarb, and water, then cook at lower temperature for about 10 minutes, long enough for the rhubarb to soften.
2. Then add maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, Dijon, ginger, chili powder and salt.  
3. Simmer uncovered, stirring occasionally, until the flavours are well blended about 10-15 minutes and once the sauce becomes syrupy, remove from heat and set aside.
4. Chicken: While the BBQ sauce is simmering, combine the rub for the chicken, salt, chili powder, garlic powder and thyme. Add the rub to the chicken pieces and set aside.
5. Heat the grill, and once the chicken is turned once, add the BBQ sauce, and grill for 10-15 minutes, until no longer pink. Boneless chicken pieces take 6-10 minutes, and bone in takes another 5 plus minutes.

Nutrition

Calories: 480kcalCarbohydrates: 19gProtein: 33gFat: 29gSaturated Fat: 9gTrans Fat: 1gCholesterol: 138mgSodium: 1005mgPotassium: 579mgFiber: 1gSugar: 14gVitamin A: 611IUVitamin C: 8mgCalcium: 78mgIron: 2mg

Notes

This BBQ sauce will store well in the refrigerator for 7-10 days. 

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Making the Rhubarb Maple BBQ Sauce:

In a small saucepan, over medium heat, melt butter, add shallot, and sauté for about 1 minute, add garlic, and sauté for 30 seconds, long enough for the garlic flavour to release. Then add rhubarb, and water, then cook at lower temperature for about 10 minutes, long enough for the rhubarb to soften. Add maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, Dijon, ginger, chili powder and salt. Simmer uncovered, stirring occasionally, until the flavours are well blended about 10-15 minutes and once the sauce becomes syrupy, remove from heat and set aside.

Prepare the chicken:

Combine the rub for the chicken, salt, chili powder, garlic powder and thyme. Add the rub to the chicken pieces and set aside.

Heat the grill, and once the chicken is turned once, add the BBQ sauce, and grill for 10-15 minutes, until no longer pink. Boneless chicken pieces take 6-10 minutes, and bone in takes another 5 plus minutes.

Once all of the ingredients were added, and the barbecue sauce was cooking, I tweaked it, adding a little of this and that, when it tasted just right! As well, the longer the barbecue sauce cooked, the darker it became. Once the sauce is added to the chicken, don’t walk away from the BBQ, the chicken will burn if it’s not attended.

To complete this recipe I grilled up some of my favourite veggies, and I have to say, it was absolutely delicious meal!!