Tangy Apricot BBQ Chicken

Apricot bbq chicken

I am venturing across to Sandy Beach in Fujairah this weekend as a belated birthday celebration for an old-time chum of mine. Sandy Beach is old and rather worn, but it has a unique charm to it that you don’t find in all the fancy shmancy hotels that seem to be popping up faster than one can blink these days. The hands-down best part about staying at SB is being able to sit in the evenings round a large table with your friends, and barbecue to your heart’s content! And it is with this in mind that I have decided to share with you one of my favourite BBQ treats – apricot glazed chicken.

I have been eating chicken drumsticks marinated in this glorious goo at family barbecues since I can remember. It is sweet yet tangy, and the charcoal-y crunchiness that barbecuing the beauties brings creates an all-round delicious al fresco dish. The apricot glaze can be used with other meats too (e.g. lamb cutlets, pork ribs), but I usually just stick to chicken drumsticks. It is always a winner among guests, and is one of those dishes that never has leftovers! It’s just THAT good!

I recommend making the glaze the night before, to give it a chance to really flavour the chicken, but if you don’t have the luxury of time it’s not the end of the world. It will still taste good. This recipe is based on a Delia special – the primary difference being that I use apricot jam rather than reducing fresh ones. It’s quicker, and tastes just as scrumptious. I’ll pop a link to the original below.

4 tbsp apricot jam (try to avoid big lumps)
55ml worcestershire sauce
55ml light soy sauce
1 tbsp fresh ginger, grated
1 rounded tsp ground ginger
2 tbsp tomato puree
1 clove garlic, crushed 
Fresh Black Pepper
20 chicken drumsticks

1/ Heat apricot jam in a small saucepan until runny.
2/ Remove from heat and pour into a small bowl. Add remaining ingredients and mix until fully combined.
3/ Wash and pat dry drumsticks, place in a tupperware, pour over glaze, pop the lid on, and shake like a polaroid picture.
4/ Keep in fridge overnight. Pre-bake chicken in a pre-heated oven for 15 minutes at 180 °C, and refrigerate until ready to BBQ.

Alternatively (if the weather doesn’t call for a BBQ), skip the pre-bake step and just cook the glazed chicken drumsticks in a pre-heated oven at 190 °C for about 40 minutes.

Delia’s Recipe

Apricot bbq chicken

Apricot bbq chicken

3 thoughts on “Tangy Apricot BBQ Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s