Hot and Sweet Chicken

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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.

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  1. HOUSEWIFED says:

    Are there any good alternative for the apricot preserve??? This sounds really yummy and I have all of the ingredients except for that :( Thanks for sharing this lovely recipe!

  2. Six Sisters says:

    Hi Shawn!

    I have never tried it in the crock pot, but I am sure you could cook it on high for about 4 hours or low for 6 and it would work. Let us know how it goes if you try it!

  3. Sally JoJo says:

    Had this for dinner and loved it! Made 1/2 the sauce and used 6 skinless chicken thighs. Served with brown rice and steamed snow peas. Thanks for sharing :)

  4. marcela bowman says:

    This sounds soooo good. I don’t happen to have apricot preserves on hand But I do have razzleberry preserves, fig preserves, orange preserves and blackberry preserves …what do you think would be best??

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