Best Sticky Apricot Drumsticks Recipes

APRICOT CHICKEN DRUMSTICKS

Apricot Chicken Drumsticks image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

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 : Calories 361 calories, Fat 22g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 599mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 29g protein.

STICKY APRICOT CHICKEN

Sticky Apricot Chicken image

Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.

Provided by Alida Ryder

Categories Chicken Dinner Easy

Time 35m

Number Of Ingredients 10

Ingredients

8 bone-in (skin-on chicken thighs)
olive oil (for browning)
3/4 cup apricot jam/preserves
1 tablespoon soy sauce
zest and juice of 1 lemon (you need approximately 2-3 tablespoons of lemon juice)
pinch of chilli flakes (optional)
salt & pepper to taste
2-3 tablespoons water (to thin down)
fresh parsley
Almond pilaf

Steps:

Heat a large, deep frying pan over medium-high heat.
Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
When the chicken is golden brown and almost cooked through, pour off the excess fat.
Return the pot to the heat and add the glaze.
Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
Serve the chicken on rice with a generous amount of glaze spooned over.

Nutrition Facts : Calories 200 kcal, Carbohydrate 15 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 288 mg, Sugar 10 g, ServingSize 1 serving

APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

Apricot Glazed Chicken Drumsticks or Drumettes image

You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will love this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)

Provided by Kittencalrecipezazz

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs chicken drumsticks (you can use less than 3 pounds)
salt and pepper
vegetable oil
1 onion, sliced (optional)
1 green bell pepper, seeded and sliced (optional)
1/4 cup butter
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
1/2 teaspoon dried chili pepper flakes (optional or to taste, add in for extra heat) or 1/8-1/4 teaspoon red pepper powder (optional or to taste, add in for extra heat)
1/3 cup teriyaki sauce (can use soy sauce in place of teriyaki sauce)
1/4 cup brown sugar, packed
1/4 cup dark molasses
1/4 cup honey
1 1/3 cups ketchup
2 teaspoons Worcestershire sauce
1 (12 ounce) jar apricot preserves
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
Season the chicken with salt and pepper on all sides.
In a skillet, brown the chicken in hot oil until very well browned on all sides.
Place the chicken in the prepared baking dish on top of the onions and pepper slices.
In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
Bake for about 45-50 minutes, or until the chicken legs are cooked.
NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
Prepare the sauce as directed.
Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
Delicious!

Nutrition Facts : Calories 1253.6, Fat 41.7, SaturatedFat 15.5, Cholesterol 306.9, Sodium 2285.4, Carbohydrate 156.1, Fiber 1.3, Sugar 117.6, Protein 70.2