When I found this recipe, I couldn’t wait to try it. The combination of a homemade barbecue sauce with apricot jam sounded intriguing. I thought it would be good and it was. The apricot jam gave the barbecue sauce a distinctive flavor—a bit on the sweet side, which may not appeal to a number of people, but it’s the way I prefer my barbecue sauce.
Barbecued Apricot Chicken
The only change I made to the recipe was that I didn’t parboil the chicken pieces before marinating as was suggested: I simply marinated the raw chicken in the sauce prior to grilling. As is my usual practice, I made extra marinade (for basting) so that I had some that had not been in contact with the raw chicken. As I have stated before, I never reuse marinade after it has been in contact with raw meat. I know that some of you are saying that when you brush the used marinade on the chicken, the heat of the grill will kill any harmful bacteria that may be in the marinade, but I still don’t risk it.
The author of this recipe, featured on GroupRecipes.com, states that this dish is a “tried and true recipe that promises to please your taste buds,” and I would certainly agree with that assessment. “Barbecued Apricot Chicken” is excellent, and I’m sure that you’ll agree.
