Apricot Glazed Chicken Drumsticks Or Drumettes Recipes

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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

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.

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

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

EASY APRICOT GLAZED CHICKEN



Easy Apricot Glazed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

One 5-to-6-pound roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley, optional
3 cloves garlic, finely chopped
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
1 cup chicken broth

Steps:

  • Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
  • Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
  • Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
  • Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

STICKY APRICOT DRUMSTICKS



Sticky Apricot Drumsticks image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h10m

Yield 4 to 6 servings

Number Of Ingredients 7

12 chicken drumsticks (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1/2 cup apricot jam
1/2 cup French dressing
1/4 cup red wine vinegar
6 cloves garlic, minced
1/4 cup brown sugar

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



Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

APRICOT-GLAZE CHICKEN



Apricot-Glaze Chicken image

My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

2 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion

Steps:

  • Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 whole chicken, cut into parts (about 6 pounds)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
  • Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

GLAZED CHICKEN DRUMSTICKS



Glazed Chicken Drumsticks image

Since chicken breast seems to be getting more and more expensive I was looking for recipes for drumsticks. This one looked good, but I haven't tried it yet! This needs to marinate for at least 1 hour.

Provided by mariposa13

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

12 chicken drumsticks (about 2 pounds)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon canola oil
1 tablespoon chili sauce
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder

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.

APRICOT-DIJON-GLAZED CHICKEN



Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

APRICOT-GLAZED CHICKEN BREASTS



Apricot-Glazed Chicken Breasts image

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

Provided by Charles Ross Carozza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g

ROAST CHICKEN WITH APRICOT GLAZE



Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g

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From whatscookinchicago.com


STICKY APRICOT CHICKEN DRUMSTICKS RECIPE | NEW IDEA FOOD
Method. Make a slash across the thickest part of 12 chicken drumsticks, place in a non-metallic bowl. Mix ⅓ cup apricot jam with 2 tablespoons sweet chilli sauce, 2 cloves crushed garlic, 1 tablespoon salt reduced soy sauce and ¼ cup water. Pour over chicken, cover with plastic wrap and chill for 15 minutes.
From newideafood.com.au


APRICOT CHICKEN DRUMSTICKS RECIPE
Allrecipes.com. Chicken thighs are baked in dry onion soup mix and apricot nectar, with apricot halves.... 5 Min. 4 Yield.
From crecipe.com


HAVE A GOOD NIGHT RECIPE APRICOT GLAZED CHICKEN DRUMSTICKS OR …
lentil and turkey sausage soup; lentil and sausage soup; lentil or split pea dal with garlic butter; lentil and quinoa chili; lentil quinoa feta pockets
From webetutorial.com


APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES
1 (12 ounce) jar apricot preserves ; 2 tablespoons cornstarch ; 3 tablespoons cold water ; Recipe. 1 set oven to 350 degrees. 2 butter a 13 x 9-inch baking dish. 3 sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
From worldbestgarlicrecipes.blogspot.com


CHICKEN DRUMETTES OVEN RECIPE - THERESCIPES.INFO
Roasted Chicken Drumettes Recipe | MyRecipes great www.myrecipes.com. Combine mustard, lemon juice, and oregano in a large bowl. Remove pan from oven, and carefully add hot chicken to mustard mixture. Toss to coat. Drain and discard any accumulated fat from pan.
From therecipes.info


SHEET-PAN ORANGE-APRICOT DRUMSTICKS RECIPE | EATINGWELL
Grate 1/2 tsp. zest from orange and squeeze it to get 2 Tbsp. juice. Combine the zest and juice, preserves, soy sauce (or tamari), garlic and the remaining 1/4 tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze. Step …
From eatingwell.com


BAKED APRICOT GLAZED CHICKEN DRUMSTICKS | EASY | NUVO OLIVE OIL ...
Feb 9, 2021 - Try this super easy recipe to spice up any chicken. Use apricot jam/preserves, red pepper flakes, and garlic to make this spicy-sweet and tangy coated glaze. It will melt over your crispy-skinned chicken drumsticks. Serve over a bed of cooked rice or with salad. Enjoy! Ingredients Chicken Drumsticks: 6 chicken drumst
From pinterest.ca


CITRUS APRICOT GLAZED CHICKEN DRUMSTICKS WITH BASMATI RICE
Preheat oven to 400°F (200°C). Place drumsticks tossed in sauce on a foil-lined baking sheet. Place in preheated oven and cook for 15 minutes. Remove from oven, baste with reserved sauce, flip and return to oven. Continue to cook for an additional 15 minutes, or until cooked through. Try switching up the apricot jam for blackberry or ...
From sargentfarms.ca


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