BARBECUE CHICKEN with APRICOT BARBECUE SAUCE

Barbecue Chicken with Apricot Barbecue Sauce

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?

Grilled Chicken with Apricot Barbecue Sauce

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!

Apricot Barbecue Chicken

Barbecue Chicken with Awesome Sauce (Apricot Barbecue Sauce)

BARBECUE CHICKEN WITH APRICOT BARBECUE SAUCE

This Barbecue Chicken with Apricot Barbecue Sauce is AWESOME – the perfect blend of sweet and spicy!  Perfect with roasted potatoes and grilled corn, or serve it sliced cold in a delicious salad!  The chicken is moist and tender, the Apricot Barbecue Sauce is finger-licking good!

INGREDIENTS:
4 chicken breasts or 6 chicken thighs
 
Apricot Barbecue Sauce (“Awesome Sauce”)
1-1/4 cups ketchup
1 cup dark brown sugar
¼1/4 cup molasses
¼1/4 cup pineapple juice
¼1/4 cup water
1 tablespoon Worcestershire sauce
2 teaspoons hickory liquid smoke
2-1/2 teaspoons ground mustard
2 teaspoons smoked paprika
½1/2 teaspoon garlic powder
¼1/2 teaspoon cayenne pepper (add an additional ¼ teaspoon if you really want some kick!)
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1 (12 oz.) jar Smucker’s Apricot Preserves

Barbecue Chicken with Apricot Barbecue Sauce

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

RECIPE NOTES: 
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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