Roasted Apricot BBQ Chicken w/ bbq dry rub

                                         

                                    This recipe is a must try!!  : )

I was so happy with the results, it is sweet, smokey and a bit of heat. It took a while to get it just right for my taste and this is it! Please give this one a try and leave a comment about what you like or even dislike about it. Honesty is the best policy and that makes me strive to do better!

　
Ingredients:

10 pieces of chicken, thighs and legs

Dry Rub:
½ cup brown sugar
1 tbsp garlic powder
1 tbsp ground cumin
1 tbsp chili powder
½ tbsp Hungarian sweet paprika
½ tbsp dried thyme
½ tbsp steak rub
1 tsp mustard powder
1 tsp kosher salt
1 tsp black pepper
¼ tsp ground cayenne pepper

Apricot BBQ Sauce:
½ cup apricot preserves
½ cup ketchup
½ cup brown sugar
1/3 cup worcestershire sauce
1 tbsp brown grain mustard
1 tbsp sriracha chili sauce
½ tsp kosher salt
½ tsp black pepper

　
Preparation:

Preheat oven to 375 degrees.
Wash chicken in cold water and then pat dry with paper towel.
In either a large bowl or a large zip lock bag, add the dry rub ingredients and mix together well.
Sprinkle dry rub on all sides of the chicken. Be generous but not overzealous.
Place chicken, skin side up, on large baking sheet lined with parchment paper.
Cook for 1 hour.

Meanwhile: In a large sauce pan add all the apricot bbq ingredients and whisk together. Simmer on a medium low heat for 45 minutes or until thick and bubbly. The sauce will be pretty dark and rich in color.
Pull the chicken out of the oven at 1 hour and glaze with the apricot bbq sauce.
Place back in the oven for 15 minutes. Then take out of the oven and let it rest for
10 minutes.

　
Serve with your favorite side dish. I served with it red skin boiled potato’s tossed in butter, fresh parsley, kosher salt and pepper. Also, fresh green beans.