Tangy Apricot Chicken

Here you have a recipe that is great as an Appetizer or as a Main Dish, Tangy Apricot Chicken! I hope you like it! Enjoy →

  • 3 ½  lbs Chicken pieces
  • 1 cup Apricot Preserves
  • ¼ cup Worcestershire Sauce
  • 3 tbsp Brown Sugar
  • 2 tbsp Dijon Mustard
  • 2 tbsp Salt ( or to taste)
  • 2 tsp Black pepper (to taste)
  • 1 tbsp Minced Garlic
  • 1  tbsp Paprika
  • 2  tsp Crushed Red pepper (optional)
  • 2 tsp Tabasco Sauce (optional)

Cut each chicken wing in two pieces. Cut right into  the first joint, between the drumette  and the middle part.  Set aside.

Remove the skin from the chicken legs, (or leave it in,  if you prefer) with a small knife, poke each chicken leg for two or three times, so the marinade will also impregnate the chicken instead of just staying on the surface. Set aside.

Combine the Worcestershire sauce with the garlic and the sugar, warm it up in the microwave or on the stove and set aside for a minute.

In a large bowl, (big enough to hold all the chicken pieces), combined the apricot preserves with the dijon mustard, also add in the worcestershire sauce mixture, and season with salt, black pepper and paprika, if you want to add some heat, also season with crushed red pepper and tabasco sauce.  Mix until everything is well combined, taste the flavor add more salt and pepper if needed.  Once the sauce is ready,  in another bowl, reserve about 1 ½ cups of this sauce, just set it aside.

Now in the big bowl, with the leftover sauce, add all the chicken pieces, toss together, until every single piece of chicken is well seasoned, and if you think you need to add more sauce, feel free to add a few more tablespoons of sauce that you reserved.   Once the chicken is well seasoned, refrigerate it  and marinate for at least one hour. If you have more time, feel free to marinate the chicken for a longer time, overnight will be perfect. Also don’t forget to refrigerate the leftover sauce.

After the chicken has been marinating for at least one hour, now preheat the oven to 375ºF.

Place the chicken pieces in a baking sheet, (pour all the sauce in which they were marinated all over the chicken)

Bake them at 375ºF for 40 minutes.

After 40 minutes, remove them from the oven.  Set the oven temperature to 450ºF.

Barnish the chicken pieces with a bit of the reserved sauce.Place them back in the oven, at 450ºF, for 10 more minutes or until the
chicken is well cooked, and golden brown.

In a saucepan, heat up the reserved apricot sauce mixture, heat it up until well heated, and set it aside.

Once the chicken is ready, brush it with more of the reserved apricot sauce, and serve.

Serve the wings with some  of the apricot sauce. Garnish with minced green onions.

Serve the wings with rice or mashed potatoes and vegetables. Garnish with minced green onions.