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Apricot Chicken Drumsticks Recipe

Apricot Chicken Drumsticks Recipe

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 YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Apricot Chicken Drumsticks

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Jun. 24, 2012

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

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 22, 2012

"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."

MY REVIEW
Reviewed Jun. 22, 2012

"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!!!"

MY REVIEW
Reviewed Jun. 22, 2012

"Can this somehow be done in the oven? It sounds delicious."

MY REVIEW
Reviewed Jun. 22, 2012

"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."

MY REVIEW
Reviewed Jun. 22, 2012

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.