Barbecued Chicken with an Apricot Glaze
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.
|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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in The Delia Collection: Chicken.
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!
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Grilled Lemon Chicken Kebabs
- All-American Half-pounders
- Char-grilled Tuna with Warm Coriander and Caper Vinaigrette
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
27 Jul 2014 18:14
Chicken with 30 cloves of garlic
29 Jul 2014 07:12
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
29 Jul 2014 04:15
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37