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An image of a jar of homemade rhubarb barbecue sauce with stalks of rhubarb around it.
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5 from 8 votes

Rhubarb Barbecue Sauce with Grilled Chicken

Tart and tangy, with just a little bit of sweet and smoky complexity, this rhubarb BBQ sauce is a unique and unexpected twist that is perfect for grilling season!  Delicious on grilled chicken, but equally tasty on pork, ribs, and burgers, this barbecue sauce is a savory switch-up on an ingredient that is most often found baked into pies!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Amy Nash

Ingredients

Sauce

  • 1 Tablespoon oil
  • 1 medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 cup rhubarb chopped
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1 teaspoon hot sauce optional
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon

Grilled Bone-In Chicken

  • 6 large chicken pieces bone-in, skin-on
  • Salt to taste

Instructions

Sauce

  • Heat the oil in a medium saucepan of medium heat. Add the onions and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute. 
    1 Tablespoon oil, 1 medium sweet onion, 2 cloves garlic
  • Add in all of the remaining ingredients and stir until combined. When the sauce starts bubbling, lower the heat to medium-low and simmer for 20-25 minutes, stirring frequently, until the rhubarb is tender. 
    1 cup rhubarb, 1/2 cup brown sugar, 1/2 cup water, 1/2 cup ketchup, 1/4 cup molasses, 2 Tablespoons cider vinegar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon dijon mustard, 1/4 teaspoon salt, 1 teaspoon hot sauce, 1/4 teaspoon ground allspice, 1/4 teaspoon black pepper, 1/4 teaspoon ground chipotle pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon cinnamon
  • Remove from the heat and transfer to a blender or food processor and blend until smooth. Be careful if the sauce is still hot as it can create pressure with the lid on. I just cover the top of my blender with a towel while I blend the hot sauce. The sauce will be thicken as it cools, but may be thinned with water to reach your desired consistency.
  • Store in the refrigerator and use to baste chicken, pork chops or tenderloin, ribs, or other meat on the grill, or use it with pulled pork or in any recipe that calls for BBQ sauce.

Grilled Chicken

  • Heat up the grill to medium-high with a closed lid until it reaches 400°F.  Season the chicken with salt.
    6 large chicken pieces, Salt
  • When the grill is hot, turn off one burner and brush that side of the grill with vegetable oil.  Set the chicken pieces on that side of the grill (indirect heat) skin side down and shut the lid. 
  • Cook for 7-10 minutes on the first side before flipping, closing the lid again, and cooking for another 7-10 minutes. 
  • Flip the chicken again and move to the area of the grill that is directly over the flames (the direct heat area). Grill just until the skin is well browned and crisp, about 3-5 minutes.  
  • Flip the chicken and brush with rhubarb bbq sauce, then finish cooking until the chicken reaches 165°F for breasts or 180°F for legs and thighs when tested with an instant read meat thermometer.
  • Serve with extra rhubarb bbq sauce on the side.

Nutrition

Calories: 434kcal | Carbohydrates: 41g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 479mg | Potassium: 701mg | Fiber: 1g | Sugar: 36g | Vitamin A: 401IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 3mg

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