August 22, 2009

Easy Chicken Drumsticks w/Ginger Apricot Marinade

Chicken is one of the easiest things to cook. I also love that it is so versatile. I had several drumsticks defrosting in the fridge and came across this recipe from Sassy Radish. Voila! Dinner of ginger apricot chicken is it!

What’s my favorite chicken dish? Wingstop lemon pepper chicken wings with their fries that are sprinkled with salt and sugar. Who knew sugar on fries could be so good? Ugh, I can’t tell you how much I love fried chicken wings. If I could eat these at least once a week without gaining any weight, hands on, I would. Heck, I’d eat them twice or three times a week.

This dish is fast and most importantly easy. I can make the marinade the night before and then when I get home from work, just pop them in the oven and cook some rice. 30 minutes later, I have a delicious dinner!

I suggested this dish to my sister who was not as big a fan as me. However, she didn’t pour the marinade with the chicken in the pan to cook. I think that makes a big difference. Not only does it help with a great glaze coating, but I opened and spooned the marinade over the chicken twice while I was cooking. Again, can I say YUM?

Apricot-Glazed Sriracha Ginger Chicken
From Sassy Radish who loosely adapted from

1. For ingredients, click
here for list. The only difference I did was use a different type of hot sauce instead of Sriracha and I only used drumsticks.

2. Peel garlic and ginger. Add to food processor and chop, chop! Add the apricot jam, soy sauce, water and hot sauce. Grind until well blended.
3. Wash and dry the drumsticks. I can’t tell you how important it is to rinse meat you buy from the grocery store. You never know what’s it has gone through. Put in plastic bag and add the marinade. Let sit for at least an hour. I usually like to do it the night before and let it sit overnight.
4. Oven to 400 degrees. Put chicken and the marinade into pan. Bake for 30 minutes. I checked at 10 minutes and spooned some of the marinade on top. Did it again at 20 minutes. Make sure chicken is done at 30 minutes – cook longer if it’s still a tad pink or if you poke it with a knife and red juices come out, cook another 5 minutes or so.
5. I served this with rice, which is good to balance out the sweetness of the chicken. Next time, these would go very well with some green beans.

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