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Barbecue Apricot Chicken

Beatriz da Costa
Serves 4 Hands-On Time: 10m Total Time: 1hr 20m

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 28-ounce can diced tomatoes, drained
  • 1/3 cup apricot jam or preserves
  • 1 tablespoon balsamic vinegar
  • 2 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 4-pound chicken, cut into pieces

Directions

  1. Heat oven to 400° F. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. 
  2. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper.
  3. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
By Sara Quessenberry,  June 2006
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Quick Tip

Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Nutritional Information

  • Per Serving
  • Calories 738Calories From Fat 56%
  • Fat  46g
  • Sat Fat  13g
  • Cholesterol  207mg
  • Sodium  1398mg
  • Carbohydrate  28g
  • Fiber  2g
  • Sugar  16g
  • Protein  53g
What does this mean? See Nutrition 101.

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