Apricotbbqsauce Recipes

SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS

Steps:

• For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
• For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
• Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

SMOKY APRICOT HOT SAUCE

Steps:

• Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
• Transfer mixture to a blender and add apricot preserves; puree until smooth.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

APRICOT BARBECUE SAUCE

Steps:

• Place ingredients into pan and heat over a low flame until slightly thickened.
• Brush over sausages while cooking if desired & serve the rest as an accompaniment.

APRICOT BBQ SAUCE

Steps:

• Combine all the sauce ingredients in medium-size saucepan.
• Bring to boiling. Reduce heat to medium-low; simmer 10 minutes.
• (Sauce can be refrigerated, covered, for up to 2 days).

APRICOT BBQ SAUCE

Steps:

• Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the garlic powder, onion powder, and chili powder and cook until spices are fragrant, about 3 minutes.
• Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more.
• Pour in the water, cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon, and Worcestershire.
• Adjust the heat to medium-low and simmer, stirring often, until reduced by half, 30-35 minutes. Remove from the heat and let cool for 5 minutes.

APRICOT BBQ SAUCE

Steps:

• Heat oil in a large, nonreactive saucepan over medium heat. Sweat onion and peppers until onion is translucent. Add garlic, and cook 1 minute. Add rest of ingredients, except for xanthan gum, stir thoroughly. Bring to a boil, stirring often, then reduce heat and simmer 1 to 1 1/2 hours, until apricots are completely collapsed and sauce has thickened. Cool slightly, run through a blender in batches, blending to a nice, smooth sauce. Return to pan, stir in xanthan gum, and heat slowly back to boiling, stirring often. Sauce is ready to process.

APRICOT BARBECUED CHICKEN

Steps:

• In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish., In a small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.