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Apricot Chicken Drumsticks

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


  • 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.
Nutrition Facts
2 each: 361 calories, 22g fat (4g saturated fat), 94mg cholesterol, 599mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 29g protein.

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Average Rating:
  • JoanieK53
    May 18, 2020

    Omitted using the oil. Baked instead of using the grill. Easy and good.

  • CML11
    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.

  • davinasanchez
    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.

  • Rose Foertsch
    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

  • Dan77
    Jun 24, 2012

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

  • sadiew
    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.

  • CheriMcN
    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.

  • sherry_vinigrette
    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!!!

  • administrator
    Jun 22, 2012

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

  • janetlsw
    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.