This is one of my all time favorites on the grill... My take on one of the recipes I've found in my grilling cookbooks.
Now, when I've tried it on the smoker, that's it! That's the only way for me to cook those heating sweet apricot glazed chicken quarters.
So, for 12 quarters you'll need:
- 4-5 tbsp extra-virgin olive oil
For the glaze:
- 4 tbsp apricot jam or marmalade
- 3 tbsp honey
- 1/2 cup of your favorite BBQ sauce (I use my own - see recipe at the end)
- 1 tsp pure chili powder (or less, if you want to spare yourself :) )
I used cherry wood and smoked it for 3.5 hours on 225F.
Once your smoker is all set up, wash the chicken quarters, pat dry with paper towels, brush with olive oil and off they go on the smoker grate.
Glaze - simply whisk the ingredients together till they blend.
After about 3 hours you apply first baste with the glaze... and then 2nd time - 15 min later.
My pineapple-chipotle BBQ sauce:
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tbsp dates honey (that's a Mediterranean syrup made of dates). Can be substituted with molasses or honey
- 1/4 cup pineapple juice
- 2 tbsp Dijon mustard
- 1 tbsp chipotle paste
- 1 tbsp any BBQ dry rub (can be your favorite or commercial brand)
Mix all the ingredients in the heavy saucepan and heat on the medium fire until gently boiling, stirring constantly not to let it caramelize or burn. Cook for 8-10 minutes, chill. The sauce can be refrigerated in an airtight jar for 2-3 moths.