Barbecued Chicken with an Apricot Glaze
– New recipe
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.
Serves 6
Ingredients
18 small-to-medium chicken drumsticks
a glass of white wine
For the apricot barbecue glaze:
2 large fresh apricots
2 rounded tablespoons dark soft brown sugar
2 fl oz (55 ml) Worcestershire sauce
2 fl oz (55 ml) light soy sauce
1 tablespoon grated fresh ginger
1 rounded teaspoon ground ginger
a few drops of Tabasco sauce
2 tablespoons tomato purée
1 clove garlic
freshly milled black pepper
Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes. Now drain off the water and, as soon as they're cool enough to handle, slip off the skins (protect your hands with a cloth if they're too hot). Then halve and stone them and place the flesh in a blender or food processor, together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready. All you do now is arrange the drumsticks in a shallow dish, pour the glaze over them – turning the pieces of chicken so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook.
Pre-heat the oven to gas mark 4, 350°F (180°C). When you light the charcoal, pre-cook the chicken drumsticks for 15 minutes, then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals. What we like to do sometimes is scrape any sauce that's left in the dish into a small saucepan, add a glass of white wine to it, and bring it all up to simmering point to give some extra sauce. Serve the barbecued chicken with a crisp salad and some very robust red wine!
This recipe first appeared in The Delia Collection: Chicken.
Click here for more succulent chicken recipes from Delia
– New recipe
This is a sauce that's suitable for all meats but particularly chicken drumsticks. One important point is that drumsticks need pre-baking in a pre-heated oven for 15 minutes just before glazing and barbecuing.
Serves 6
Ingredients
18 small-to-medium chicken drumsticks
a glass of white wine
For the apricot barbecue glaze:
2 large fresh apricots
2 rounded tablespoons dark soft brown sugar
2 fl oz (55 ml) Worcestershire sauce
2 fl oz (55 ml) light soy sauce
1 tablespoon grated fresh ginger
1 rounded teaspoon ground ginger
a few drops of Tabasco sauce
2 tablespoons tomato purée
1 clove garlic
freshly milled black pepper
Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes. Now drain off the water and, as soon as they're cool enough to handle, slip off the skins (protect your hands with a cloth if they're too hot). Then halve and stone them and place the flesh in a blender or food processor, together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready. All you do now is arrange the drumsticks in a shallow dish, pour the glaze over them – turning the pieces of chicken so that each one gets a good coating – then cover and leave in a cool place until you're ready to cook.
Pre-heat the oven to gas mark 4, 350°F (180°C). When you light the charcoal, pre-cook the chicken drumsticks for 15 minutes, then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals. What we like to do sometimes is scrape any sauce that's left in the dish into a small saucepan, add a glass of white wine to it, and bring it all up to simmering point to give some extra sauce. Serve the barbecued chicken with a crisp salad and some very robust red wine!
This recipe first appeared in The Delia Collection: Chicken.
Click here for more succulent chicken recipes from Delia