I found this recipe from the Pioneer Woman Cooks. We eat a lot of chicken around here and really liked this. I have tried it with drumsticks before, but used chicken tenderloin this time and liked it a lot more (not a big fan of chicken skin!). This was so easy and delicious! Definitely a keeper!
1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12) or Chicken Tenderloins
Preheat oven to 350F.
In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange chicken in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.
Yum! I'm going to put this on next week's dinner list! I think I'll use chicken breasts. I don't like chicken skin either!
ReplyDeleteThis marinade tasted like sweet and sour chicken, so I made some rice and steamed some broccoli to serve with it. I used breasts into strips and cooked them for 30 minutes at 350*. Delicious! (Although I might add a little more hot sauce next time!)
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