Ingredients
Rhubarb BBQ Sauce
2 cups chopped rhubarb (about 1/2 pound)
3/4 cup water
1/2 cup chopped onion
2 garlic cloves, minced
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Grilled Chicken
6 boneless skinless chicken breast halves (6 ounces each)
6 ounces Keystone Farms Cheese Garlic & Herb Jack, cut into six slices (1 ounce each)
1 medium tomato, sliced
1/2 medium avocado, sliced
Fresh basil leaves
Instructions
Rhubarb BBQ Sauce
1 Bring the rhubarb, water, onion and garlic to a boil in a large saucepan over medium-high heat. Reduce heat to low. Simmer, uncovered, for 8-10 minutes or until rhubarb is softened. Stir in the remaining sauce ingredients. Cook for 10-15 minutes longer or until sauce is thickened, stirring occasionally. Cool slightly.
2 Process sauce in a blender or with an immersion blender until smooth. Set aside 1 1/2 cups sauce for this recipe. Store remaining sauce in an airtight container in the refrigerator for up to 1 month.
Grilled Chicken
1 Grease grill grate. Heat grill to medium.
2 Divide reserved 1 1/2 cups rhubarb barbecue sauce in half. Set aside 3/4 cup sauce for serving.
3 Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with barbecue sauce after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted into meat reads 165°F, about 12-15 minutes. Top with Garlic & Herb Jack. Cover and cook for 1-3 minutes longer or until cheese is melted.
4 Warm reserved sauce. Transfer chicken to serving plates; top with tomato, avocado and basil. Serve chicken with sauce.
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