5 Reviews

This was absolutely awesome. The only thing I didn't do was add the cornstarch as the sauce was quite thick - but I found out that you really need it because the sauce thins out as it bakes in the oven. Thanks Kittencal for a wonderful recipe!

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LARavenscroft August 25, 2007

This was really good! A tad on the sweet side for us, but that is an easy fix :) I used a cut up whole chicken, that worked really well. I might add a touch of fresh grated ginger next time, as I felt this had an asian touch due to the soy sauce. Served it with oven roasted cauliflower, which was good with the sauce :) Very nice dinner, one I will repeat! Thank you Carol another keeper.

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:)Shirl(: May 24, 2010

I thought this was a great recipe and will definitely make again. I did make a few changes based on what I had on hand...soy sauce for teriyaki, dark corn syrup for dark molasses, peach perserves in place of apricot. I took the chicken off the bone after it was cooked, cut up the meat along with the green peppers strips and put it over rice for my son. I think I'll do that with all of the meat next time. I had a package of 13 drumsticks but only cooked 7 and now wishing I would have cooked all of them because there was a ton of sauce and this will make great leftovers for lunch tomorrow. Thanks! Made this again and LOVE it...attaching pictures. :)

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*Huntergirl* November 19, 2009

This was so yummy. Thank you

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Petes girl October 24, 2007
Apricot Glazed Chicken Drumsticks or Drumettes