The Sticky Rhubarb BBQ Chicken I Make All Summer
Rhubarb isn’t just for pie, and honestly, hear me out on this one. This rhubarb BBQ chicken might sound a little unconventional, but it will completely change how you look at spring/summer baking. The natural, sharp tang of the rhubarb is the ultimate secret weapon for a rhubarb barbecue sauce, it cuts through the richness of the meat and creates a sweet, smoky, and sticky glaze that transforms ordinary baked chicken into a flavor-packed dinner.
The secret is crisping up the chicken first, then brushing on the sauce at the very end so it gets glossy and beautifully caramelized. (And if you end up loving this unique combination, you definitely need to try my Rhubarb Roasted Salmon, too!
Rhubarb Fun Fact
Did you know rhubarb is actually legally a vegetable? Back in the 1940s, a New York court officially classified it as a fruit because it was mostly used in sweet desserts!
But we’re bringing it back to its savory roots. Traditional barbecue sauces often rely entirely on heavy vinegar for that necessary tang, but rhubarb brings a fruity, complex acidity that cuts through the rich chicken or salmon fat beautifully.
Why This Savory Rhubarb Twist Just Works
Rhubarb is naturally incredibly tart, which is exactly why it belongs in this barbecue chicken recipe. Traditional barbecue sauces often rely entirely on heavy vinegar for that necessary tang, but rhubarb brings a fruity, complex acidity that cuts through the rich, savory chicken fat beautifully.
Because we want that skin to get unbelievably shattered-crisp, we split the cooking process into two parts. First, we blast the chicken with a savory, sugar-free dry rub. This lets the skin brown and crisp to perfection without any sugar burning in the heat. Only in the final few minutes do we paint on the sweet glaze, letting it bubble and melt into a gorgeous, sticky lacquer.
The Simple Ingredient Lineup
Since this recipe is incredibly straightforward, you only need a few high-quality components to bring it all together:
- The Chicken: I love using bone-in, skin-on chicken thighs or drumsticks for this. The dark meat stays incredibly juicy while the skin crisps up beautifully.
- The Savory Rub: A blend of kosher salt, smoked paprika, garlic powder, onion powder, coarse black pepper, and a touch of dried oregano or thyme. We are keeping this completely savory so the skin can brown flawlessly.
- The Glaze: We are using a generous amount of my Homemade Rhubarb BBQ Sauce. It’s smooth, smoky, tangy, and turns into absolute magic when heated.
Step-by-Step Method
1. Prep and Season
Preheat your oven or air fryer. Pat your chicken pieces completely dry with paper towels, this is the golden rule for crispy skin! Pull the skin tight, then rub your savory seasoning blend evenly all over both sides of the meat.
2. The Crispy Skin Bake
- Oven Method: Arrange the chicken pieces skin-side up in an oven safe skillet or pan. Bake at 400°F (200°C) until the skin is golden and crisp.
- Air Fryer Method: Place the pieces skin-side down in the air fryer basket. Cook at 375°F (190°C) for a bit, then flip them skin-side up and finish cooking until beautifully browned.
- The Temp Check: Use an instant-read digital meat thermometer in the thickest part of the chicken (avoiding the bone). For bone-in thighs or drumsticks, you want them to reach 165°F (74°C) before moving to the next step. Pro-tip: Dark meat is actually best and most tender when cooked closer to 175°F (80°C), so don’t worry if it’s a little higher!
3. The Grand Glaze Finale
Once the chicken skin is crisp, use a pastry brush to paint a thick, generous layer of your warm Rhubarb bbq sauce completely over the skin. Pop it back into the heat for just a final 3 to 5 minutes. Watch it closely as the sauce bubbles, melts, and lacquers into a gorgeous, sticky glaze.
Kitchen FAQs & Prep Tips
Can I use boneless, skinless chicken breasts for this?
You can, but you’ll want to adjust your cooking time so they don’t dry out. Since breasts don’t have skin to crisp up, you can brush a thin layer of the sauce on during the last 5 to 7 minutes of baking so it has time to caramelize without overcooking the meat.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat and keep that glaze sticky without drying out the meat, pop it back into the air fryer or oven at 350°F for about 5 minutes until warmed through.
The One BBQ Chicken Recipe I Make Every Time Rhubarb Is in Season
Ingredients
- 6 pieces chicken legs and thighs bone in, skin on
- 1 tbsp Extra virgin olive oil
- 1/4 tsp Dried Oregano
- 1.5 tsp Smoked Paprika
- 3/4 tsp Garlic Powder
- 3/4 tsp Onion Powder
- 1.5 tsp Salt
- 1/4 tsp Black pepper
- Rhubarb BBQ Sauce recipe **See Rhubarb BBQ Sauce recipe
Instructions
- Prep the Chicken Preheat the oven to 400°F (200°C).Pat the chicken dry with paper towels. Place the chicken pieces in a large bowl and drizzle with 1 tablespoon olive oil, tossing to coat evenly.
- Sprinkle the seasoning mixture over the chicken and rub it onto all sides, making sure every piece is well coated.Arrange the chicken skin-side up in a lightly greased 9×13-inch baking dish or on a rimmed baking sheet fitted with a wire rack. Bake for 35–45 minutes, or until the skin is golden brown and crispy and the chicken reaches an internal temperature of 165°F.
- Glaze and FinishAdd the Rhubarb BBQ Sauce. Reduce the heat to low. Brush or spoon a generous amount of warm Rhubarb BBQ Sauce over the chicken. Turn the chicken to coat both sides and let it simmer in the sauce for 2–3 minutes, until the sauce thickens and becomes glossy and sticky.
- Serve immediately with coleslaw, corn on the cob, roasted potatoes, or your favorite summer sides. Spoon any extra rhubarb BBQ sauce from the skillet over the chicken before serving.
