We are a grilling, chilling family, and one of our favorites is Barbecue Chicken with Apricot Barbecue Sauce - it's simply AWESOME! The perfect blend of sweet and spicy, thick and sticky, and so perfectly moist and tender that you'll be screaming for more too.
Perfect with roasted potatoes and grilled corn, or serve it sliced cold in a delicious salad. Guaranteed to be the BEST barbecue chicken you ever have - and don't you just love recipes that come with that kind of guarantee?
Marinating the chicken overnight is one secret to keeping it so very moist and tender. And whether you prefer chicken breasts or chicken thighs, this works with both! On those days when it might be raining, you can even roast this up in the oven, just in case you don't want to be scampering about outside in the rain.
I love barbecue sauce when it is thick and sticky - perfectly sweet and spicy. Plan on serving with reserved warm Apricot Barbecue Sauce - whether you're dipping or drizzling, this stuff is seriously finger-licking good!
HOW I MAKE THIS:
1. In a medium pan over medium high heat, combine all sauce ingredients. Whisk together over medium heat until it just starts to boil, stirring constantly; reduce heat and simmer for 15 minutes. Remove from heat.
2. FOR MARINADE: Pour 1 cup of Apricot Barbecue Sauce over chicken in a large ziploc bag, allow meat to marinade for at least 4 hours or preferably overnight.
3. For Roast Chicken: For super moist chicken, roast in the oven at 350 degrees – place chicken and marinade in a baking pan, cover with foil, and bake for 45 minutes; drain juices at 30 minutes with a baster, remove foil and brush with Apricot Barbecue Sauce for final 15 minutes of baking. (This is perfect for salads and sandwiches!)
4. For Grilling: Preheat grill to medium-high heat. Brush grill grates lightly with canola or vegetable oil. Remove chicken from marinade and place on grill and cook, rotating once halfway through cooking, until chicken reaches 150 degrees (usually about 4 minutes per side, but grill time will vary based on the thickness of chicken and temp of the grill). Brush both sides of chicken generously with Apricot Barbecue Sauce and continue to cook for about 4 minutes longer, or until internal temp reaches 165 degrees. This will give you a nice thick and sticky glaze! Remove from grill, cover with foil and let rest 5 minutes before serving.
5. Serve with additional warm Apricot Barbecue sauce on the side.
YIELD: 4 servings
If you leave the apricot preserves out of this recipe, you’ll have yourself a batch of the best ever homemade barbecue sauce – just like Sweet Baby Ray’s Barbecue Sauce (copycat recipe)! Yup, I said that….
Recipe originally posted June 2012; revised and reposted June 2018.
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