Grilled Chicken with Spicy Rhubarb-BQ Sauce

This was good, but I wanted it to be better. The directions were a little off. I would never cook garlic on medium heat for 5 minutes. It will turn brown and bitter in half that time at a medium heat. I lowered the heat to medium low, cooked the onion for 4 minutes, added the garlic and cooked an additional two minutes, keeping a close watch once the garlic was added. The rhubarb was not even close to cooked, and still very firm at the recommended time. It never turned translucent, but did become soft and piercable with a fork. I cooked it in two batches to keep it in a single layer, making direct contact with the pan the entire time. It took an extra 1-1/2 to 2 minutes per batch for me, but would be longer if all the rhubarb was cooked at the same time. That said, the sauce was nice and thick, spreadable, and holding a “track from the spatula when stirred. The flavor was a nice sweet-tart combination, but seemed more ketchup-like than rhubarb flavored. The color was a little off-putting (salmon) but I added a little red food coloring to make The color deeper. The sauce did not have as much heat as expected, barely detectable. Next time I will experiment with chilies in adobo for both color and heat. This could be a great sauce with a little tweaking. As is, it’s good but needs work. It reminds me a little bit of a slightly spiced Russian dressing.

I've been looking for a way to cook rhubarb that isn't sweet and this fits the bill perfectly! I made the BBQ sauce with maple syrup instead of sugar as it isn't processed and adds a depth of flavor. I also got fancy and made kabobs that turned out delish! Highly recommend this recipe and am adding it to my recipe box!

Omitted the oil and just grilled the chicken with the sauce on.  15 minutes on each side.  Came out perfectly.  Will definitely make again during rhubarb season.

We enjoyed this although the rhubarb flavor is quite subtle. Yummy served with greens and blue cheese grits!

Our family loved this recipe, with approvals from our 7 & 10 year olds. I made the BQ sauce ahead of time, which made dinner a snap to prepare after our busy schedule. We made corn on the cob & microwaved a bag of sugar snap peas to round out a nice and easy spring meal.