Sticky Apricot Chicken
Minutes Prep time: 5
Minutes Total time: 425
Servings: 6
Difficulty: easy
Minutes Prep time: 5
Minutes Total time: 425
Servings: 6
Difficulty: easy
12 chicken drumsticks (about 3 pounds)
1/2 cup apricot preserves (or substitute honey, orange marmalade or BBQ sauce)
1/2 cup Wish-Bone® Sweet & Spicy French Dressing
1/4 cup red wine vinegar
4 cloves garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup brown sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 31 mg | 3% |
Carbohydrate | 25 g | 8% |
Cholesterol | 188 mg | 63% |
Total Fat | 22 g | 34% |
Iron | 2 mg | 10% |
Calories | 441 kcal | 22% |
Sodium | 787 mg | 33% |
Protein | 34 g | 68% |
Saturated Fat | 5 g | 25% |
Sugars | 19 g | 2% |
Vitamin C | 2 mg | 4% |
In a large dish, whisk together the preserves, dressing, vinegar, garlic, salt, and pepper and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
Preheat oven to 350°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°F. Spoon the reserved 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 cooked glaze from the baking sheet over it.
Sticky Apricot Chicken