Apricot Glazed Chicken Drumsticks Or Drumettes Recipes

APRICOT CHICKEN DRUMSTICKS

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.

STICKY APRICOT DRUMSTICKS

Steps:

• Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
• Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES

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!

GLAZED CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks in ungreased shallow glass dish.
• Mix remaining ingredients; pour over chicken.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 375*.
• Line broiler pan with aluminum foil.
• Place chicken on rack in broiler pan.
• Brush chicken with remaining sauce.
• Bake 50 to 60 minutes or until done.

SAUCY APRICOT GLAZED CHICKEN

Steps:

• In medium bowl, mix together the preserves, dressing, dry soup & red pepper flakes (if using) until well blended.
• Arrange 3 of the chicken breasts in the bottom of a 3-1/2 to 4 quart slow cooker.
• Spoon a fourth of the apricot mixture on top add 3 more layers of chicken with the apricot mixture in between & on top.
• Cover & cook on high for 1 hour.
• Reduce the heat setting to low & continue cooking covered for 2-1/2 to 3 hours, or until the chicken is tender & white throughout; DON'T overcook or the chicken will toughen.
• Serve with potatoes, rice, couscous or noodles.

APRICOT GLAZED CHICKEN

Steps:

• Place chicken in a baking dish sprayed with nonstick spray.
• Combine the jam, soy sauce, and water. Blend well. Pour over chicken.
• Bake at 400* for approximately 20 minutes or until chicken is no longer pink.