- 12 chicken drumsticks (3 pounds)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 1/4 cup apricot jam, warmed
- 1/4 cup prepared mustard
- 1 tablespoon brown sugar
- Sprinkle chicken with salt and pepper. For sauce, in a small bowl, combine the remaining ingredients.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with sauce during the last 5 minutes of cooking. Serve immediately, or cool slightly and refrigerate until chilled and serve cold. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Apricot Chicken Drumsticks
"It just didn't turn out well for me on the grill. The glaze didn't stay on the drumsticks, so it was pretty tasteless. I'm going to try baking it in the oven and see how that works."
"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."
"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"
"I used boneless chicken breast; this recipe was awesome. I did cut the oil in half. Defintely a keeper..."
"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."
"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."
"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!!!"
"Can this somehow be done in the oven? It sounds delicious."
"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."
"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."