Grilled Chicken Thighs with Rhubarb & Tarragon BBQ Sauce
Fire up your grill for a dish that’s as vibrant in flavor as it is in color. These Grilled Chicken Thighs with Rhubarb & Tarragon BBQ Sauce are marinated with rosemary and smoked paprika, infusing each bite with savory, aromatic depth before being finished over open flames for a perfect char. The real star, however, is the homemade rhubarb and tarragon barbecue sauce: tart rhubarb and sweet Medjool dates simmer with maple, a hint of molasses, and fresh tarragon, creating a sauce that’s tangy, subtly sweet, and uniquely herbal.
Beyond its culinary appeal, rhubarb brings a wealth of health benefits to your table. This spring vegetable is rich in vitamin K, which is essential for strong bones and healthy blood clotting, and it’s packed with antioxidants like anthocyanins and polyphenols that help fight inflammation and protect against chronic diseases. Rhubarb is also a good source of fiber, supporting healthy digestion and helping to lower cholesterol levels. Its naturally low calorie and sugar content make it a smart, nutritious addition to savory and sweet dishes alike.
Whether you’re hosting a summer cookout or looking for a fresh way to enjoy seasonal produce, this recipe delivers a memorable combination of taste and wellness in every bite.
Grilled Chicken Thighs with Rhubarb & Tarragon BBQ Sauce
Ingredients
- 8 chicken thighs (bone-in, skin-on or boneless)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 tbsp olive oil
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 1/2 cups rhubarb, diced
- 1/2 cup water
- 4-5 Medjool dates, pitted and chopped (about 1/3 cup)
- 1 tbsp molasses
- 1 tbsp pure maple syrup
- 4 tbsp tomato paste
- 2 tbsp cider vinegar
- 1/2 tbsp Dijon mustard
- 1/2 tbsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tbsp fresh tarragon, finely chopped (or 3/4 tsp dried)
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- In a large bowl, whisk together olive oil, rosemary, smoked paprika, salt, pepper, and garlic.
- Add chicken thighs and toss to coat evenly.
- Cover and refrigerate for at least 1 hour, or up to overnight.
- While the chicken is marinating, make the sauce. Soak chopped dates in hot water for 10 minutes.
- In a saucepan, heat olive oil over medium heat. Sauté onion until soft (3 minutes), then add garlic and cook 1 minute more.
- Add rhubarb, soaked dates with their water. Cook 5 minutes, stirring occasionally.
- Stir in molasses, maple syrup, tomato paste, vinegar, mustard, Worcestershire, salt, pepper, and cayenne (if using). Simmer uncovered 15–20 minutes, until thickened.
- Remove from heat, stir in tarragon, and blend until smooth. Taste and adjust seasoning.
- Preheat grill to medium heat (about 400°F). Oil the grates.
- Grill chicken thighs skin side down for 5 minutes, then flip and grill another 5 minutes.
- Lower heat and continue cooking, basting with the Rhubarb & Tarragon BBQ Sauce, flipping as needed, until the chicken reaches 165°F internal temperature (about 20–30 minutes total).
- Serve with extra BBQ sauce on the side.
Notes
- Make sure that when you are basting the chicken thighs with the bbq sauce that you do not contaminate the sauce with a utensil that has touched the raw chicken thighs.