36 Reviews | Be the first to review!
Reviews
Mitzi Koons on 5.18.2010
This is a delicious recipe and an instant keeper! I’ve prepared it several times – for us at home and for potlucks and it always gets rave reviews. It’s a perfect blend of sweet and spicy and so easy to prepare. When I take them to a potluck, I just keep them warm in a crockpot and they’re still delicious.
lexiva on 5.19.2010
This was awesome! I will definitely make this again for me and my hubby! Thanks for the great recipe!
traceypa on 5.19.2010
I have made these three times and they are still as delicious as ever. I do use plum jam instead because I have a plum tree that gives me jars and jars of jam every year.
honeycrisp on 5.19.2010
Over the past few months this has become a staple. I buy thighs & drumsticks on sale, make the sauce in bulk quantity and freeze in gallon bags. Even my husband can pull a bag out in a hurry, cut the bag, place in oven and viola an hour and some later he feels like a giant success producing a truly good dinner!! Our favorite preserve may be peach, but apricot is yummy too!
Sissi on 5.20.2010
I made these three times in the last 2 week, it is already a sort of Wednesday tradition…
The first time my boyfriend cooked for me and I told him to follow the recipe and look at the pictures on TPW – guess wat? Since Ree forgot to take a shot at the garlic, he forgot that too!
The chicken legs were without skin and it turned out yummy but a bit dry.
The second time – still no skin – we let them 45 min in the oven coverd in tin foil, then another 15 min uncovered. Yummy and moisty!
Yesterday I tossed some diced potatoes and onions together with the chicken – perfect!
Thank you thank you thank you!
Al on 5.20.2010
Apricot jam is a permanent part of my grocery list because of this recipe. This also opened me up to more unusual spicy/sweet combos. I now like to make this using pomegranate syrup (sugar and pomegranate juice boiled down) mixed with dynasty hot chili oil. I can’t wait to try these on the grill this year!
RestrainedChaos on 5.21.2010
I’ve made this twice with apricot preserves, and peach. Personally, I prefer the peach, but my husband will eat it either way. I also like to add perhaps 1/2 to 1 tsp worcestershire sauce and some ground pepper. Thanks for a wonderful (and easy) recipe!
Briana on 5.22.2010
These were great! I ended up using sriracha, so it was spicy and tingly but in the good way. My husband’s only complaint was that there wasn’t enough chicken so he suggested we make it with chicken breasts next time.
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115 Comments | Be the first to comment!
Comments
chefnomore on 7.21.2009
Yummy! I used chicken thighs and served them over rice. I am going to add more hot sauce next time.
Teri L. on 7.21.2009
Ohoppgirl, these are usually the 12-pack, or two 6-packs of legs you get in the meat section…they are not the really large ones like Ree used.
lisakendrick on 7.21.2009
I made this tonight with chicken breasts (all I had on hand) and it was wonderful!! My husband thought it was the best baked chicken recipe I’ve ever made.
Eat at Home on 7.21.2009
I think these could be made in a crockpot. The sauce would be thinner, but it would still be flavorful. Have you ever tried it that way?
notsoblond on 7.21.2009
I made these tonight. Didn’t have apricot preserves but used apricot jam instead. I’m not a huge drumstick fan but my boys usually like them so I gave it a try. We cooked them on the BBQ instead of in the oven; I made the sauce and coated the chicken with it, and we used the sauce to baste a bunch of times while they were grilling. They were fantastic! Next time I’ll probably use chicken breasts but only because that’s my personal preference.
sissydog17 on 7.22.2009
This was the easiest dish to make. My hubby loved it as did I. I give it 500 stars. It was sooo good. Thanks Teri …
Christy on 7.22.2009
I just made this for supper and everyone loved it!! It was so easy and so good. This will be a staple at my house from now on. Thanks!
Heather on 7.22.2009
I made these tonight for dinner with some white rice, they were very good. Added a little extra heat, I like things spicy. This recipe is definantly a keeper.
mnheather on 7.22.2009
I made this tonight using the full sauce recipe for 1.5 lbs of chicken (8″x8″ glass pan)… too much sauce. Definately 1/2 the sauce if you 1/2 the chicken. It was delicious. Made my lips burn, but not my tongue – so that is the perfect hotness!
Dont “forget” the garlic – I loved it in the sauce. If you are on a budget, the preserves could easily be sub’ed for grape jelly or some other sweet sauce. Sauce not really original, but still, SOOOOOOO EASY, and really tasty. Took about 3 minutes to put together – I baked the my 1.5 lbs of meat for a full 45 minutes.
I couldn’t be bothered with cooking the sauce on my stovetop, so I nuked it for 3 minutes, stirring every 30 seconds. It was just fine. Dont know if it would make any difference if was pre-cooked at all. If I may again, I may skip cooking the sauce at all…
Great recipe!
marybdouglas on 7.22.2009
I made the recipe and just dumped it on 6 big chicken breasts. I didn’t pre-cook it at all. I did add a little extra heat (4 tsp. total). My family loved it. I could have definitely cut the recipe in half, but we spooned the extra sauce over steamed rice. I threw some veggies on the side. It was a great meal! Definitely a keeper! Thanks!
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