Grilled chicken with Rhubarb BBQ sauce
  • The BBQ sauce;
  • 1 TBLS of high heat oil such as coconut oil or avocado
  • ½ large onion diced
  • 2 cloves of garlic, minced
  • 2.5 cups of 1”cubed rhubarb
  • ½ cup of water
  • ⅓ of maple syrup
  • ¼ cup of ketchup
  • 2 TBLS of vinegar (dealer’s choice, I used apple cider vinegar)
  • ½ tsp of chipotle chili powder
  • 1 TBLS of Dijon mustard
  • ½ teaspoon each of salt and pepper
  • Grilled chicken kabobs or thighs
  • 2 TBLS of olive oil
  • 8 bone in chicken thighs
  • OR 2 large chicken breasts cut into 1.5” pieces
  • Salt and pepper
  • Rhubarb BBQ sauce, separated in half
  • For kabobs;
  • 4-6 wooden bamboo skewers soaked in hot water for 30 mins
  • Mushrooms
  • Chopped onion
  1. To prepare the BBQ sauce use a large non-reactive skillet (don’t use cast iron) to heat up the oil over medium high heat and add the onion and garlic to the pan. Sauté stirring often till they become translucent and fragrant, about 5 mins, then dump in the rhubarb. Sauté a few minutes more then add the water and stir till well blended. Add the rest of the ingredients to the pot and stir till everything gets to know each other well.
  2. Stir every few minutes till the mixture starts to boil then reduce the heat to medium low or just to where it is on a low simmer. Let it simmer, stirring every few minutes, for 10 or so minutes till the rhubarb grows soft and dissolves. Cool and use on the chicken. This delicious sauce can be store in the fridge for up to a month.
  3. Prepare the chicken by brushing the chicken thighs with the olive oil and sprinkling with salt and pepper. If you are making kabobs, thread the chicken onto skewers with the mushroom and chopped onion dispersed among the chicken. Brush the kabobs with the oil then sprinkle with salt and pepper.
  4. When you chicken is prepared, light up the grill and heat to high. Separate the BBQ sauce into two bowls and reserve one in the fridge for serving with the cooked chicken. Carefully place your chicken thighs or kabobs onto the grill and close the lid. After 6 mins for the thighs and the kabobs, carefully turn and then brush with the a bowl filled with half the rhubarb BBQ sauce. Close the lid and cook for 4-5 more mins for the kabobs and 6 more mins for the thighs.
Recipe by The Cave Woman Cafe at