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During the summer months, you can find my family gathered around the grill enjoying delicious dishes like this chicken recipe. You can serve the drumsticks hot off the grill or chilled. —Mary Ann Sklanka, Blakely, Pennsylvania
This recipe is:
Quick
Nutritional Facts 2 chicken drumsticks equals 361 calories, 22 g fat (4 g saturated fat), 94 mg cholesterol, 599 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein.
Originally published as Apricot Chicken Drumsticks in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p232
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 29, 2012 by davinasanchez
Sauce didn't have enough flavor and was a little too thin to use on the grill. No one disliked the recipe but no one raved either.
Reviewed on Aug. 03, 2012 by Rose Foertsch
I used drumsticks and they took a lot longer to grill than just 20 minutes and when they were finished we thought they were tasteless
Reviewed on Jun. 24, 2012 by Dan77
I used boneless chicken breast; this recipe was awesome. I did cut the oil in half. Defintely a keeper...
Reviewed on Jun. 22, 2012 by sadiew
Very tasty. I used leg quarters, skin removed. I added cayenne pepper to the sauce and cooked on an outdoor electric grill. Very moist. Also very messy but thats ok, it was worth it.
Reviewed on Jun. 22, 2012 by CheriMcN
I use this sauce for basting, but I make a marinade out of orange juice, brown sugar, soy sauce and a bit of sesame oil. Marinate chicken for an hour or two, then grill and baste with the apricot sauce during grilling..... great Asian touch with the sweet OJ/soy sauce/sesame oil marinade. Everyone loves it and I ALWAYS get asked for the recipe.
Reviewed on Jun. 22, 2012 by sherry_vinigrette
This is Fab-Bu-Lous!!! I cooked this in the oven; I had a whole cut-up chicken and seasoned it; after it roasted for about 45 minutes at 325-degrees I started to baste the chicken with the apricot concoction every 15-minutes, until the chicken registered internally 160-degrees. YUM-MEEEEE! I'm going to try it with cherry jam next time... with mustard??? Oh my gosh, it's sure to taste wonderful!!!
Reviewed on Jun. 22, 2012 by administrator
Can this somehow be done in the oven? It sounds delicious.
Reviewed on Jun. 22, 2012 by janetlsw
I have a variation of this recipe that uses Russian dressing instead of mustard and brown sugar. Mex the dressing and jam together and coat the chicken. Really good.
Reviewed on Jun. 22, 2012 by Ohio46
I make this and add soy sauce to thin the apricot preserves. I skip the salt because the soy sauce is already salty. Sometimes I add a sprinkle of ground ginger and a dash of crushed red pepper flakes for more adult interest. The apricot makes a shiny glaze and the soy sauce adds a browning agent.
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