Barbecued Chicken Drummettes
1 cup apricot nectar
1/4 cup tomato paste
1/4 cup honey
1/2 to 1 whole hot chile pepper, such as serrano or jalapeno,
seeds removed, finely minced
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
2 cloves garlic, finely minced
1/2 teaspoon salt
2 pounds chicken drummettes, skin removed (about 16)
1) Heat oven to 375°. In small bowl combine apricot nectar, tomato paste, honey, chile, vinegar, Worcestershire sauce, garlic, and salt.
2) Mix well. Place drummettes in a 13x9-inch baking pan. Pour sauce over chicken.
3) Bake for 45 to 55 minutes, basting with sauce from time to time, until chicken is cooked through.
| Yield: | 16 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 13 mins | |||
| Ready In: | 0 hr 13 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Baking |
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| Recipe Tags: | Barbecued Chicken Drummettes | Barbecued Chicken Drummettes Recips | Appetizer Recipes | appetizer |
This one's a no-brainer. I prefer chicken thighs anyhow -- they've got a lot more flavor, even if you serve them plain. But this glaze comes together in a minute and it really pumps up the volume, so why should you ever serve your family plain chicken recipes?