Apricot Chicken Drumsticks Recipe
Apricot Chicken Drumsticks Recipe photo by Taste of Home

Apricot Chicken Drumsticks Recipe

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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
TOTAL TIME: Prep: 10 min. Grill: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Grill: 15 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

2 each: 361 calories, 22g fat (4g saturated fat), 94mg cholesterol, 599mg sodium, 11g carbohydrate (7g sugars, trace fiber), 29g protein


  1. Sprinkle chicken with salt and pepper. For sauce, in a small bowl, combine the remaining ingredients.
  2. 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.
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 Jan. 14, 2014

"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."

Reviewed Aug. 29, 2012

"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 Aug. 3, 2012

"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 Jun. 24, 2012

"I used boneless chicken breast; this recipe was awesome. I did cut the oil in half. Defintely a keeper..."

Reviewed Jun. 22, 2012

"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."

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