Apricot BBQ Chicken Legs With Roasted Walnut Oil
Grilled chicken legs basted with a smooth apricot-jam barbecue sauce and finished with a drizzle of fragrant roasted walnut oil.
⏱️ Prep: 30 min🍳 Cook: 20 min
Ingredients
| 2 | garlic cloves | |
| 1 | small shallot | |
| 1/2 cup | 120 ml | apricot jam |
| 1/4 cup | 60 ml | apple cider vinegar |
| 1/4 tsp | 1.3 ml | cayenne |
| — | salt & pepper, to taste | |
| 5 or 6 | chicken drumsticks | |
| 2 tbsp | 30 ml | roasted walnut oil |
Instructions
- Peel and roughly chop the garlic and shallot and put them in a blender with the apricot jam, vinegar and cayenne. Blend until smooth, scraping down the sides as needed. Taste and season with salt and pepper.
- Preheat the grill. Rinse the chicken legs and pat dry with a paper towel. Season on all sides with salt and pepper.
- Once the grill is hot, put the chicken on and sear one side, about 3 to 4 minutes.
- Turn the drumsticks over and coat the grill-marked side with the BBQ sauce using a spoon or pastry brush. Once the second side is seared, turn and repeat, coating the second side. Continue to turn and coat the meat every 5 to 7 minutes until the internal temperature reaches 165°F.
- Transfer to a serving dish, drizzle with walnut oil and serve immediately.
Note: This also works well in the oven — preheat to 400°F, coat all sides with BBQ sauce, roast on a lined dish about 35 to 40 minutes, turning and coating every 5 to 7 minutes until 165°F, then drizzle with walnut oil and serve.