Thursday, September 23, 2010

Thursday's Eats ~ Hot & Spicy Chicken Legs

This recipe is super easy!  You use two dishes to prepare it, so even the cleanup is quick. Great recipe for a midweek meal.

Preheat the oven to 350*.  Take the chicken legs and remove the skin. (If you aren't fond of legs, you can use thighs or breasts, just increase the cooking time).  Place them in an oven safe dish and place in the oven for 30 minutes.

While the legs are cooking, take out a medium sized saucepan to start the sauce.  Pour in the apricot preserves, ketchup, soy sauce, hot sauce, and minced garlic and heat over medium heat until preserves have melted.

After the preserves have melted, the sauce will look like this.  Remove from heat.

After the chicken has cooked for 30 minutes, take it out of the oven.  (If there is a lot of liquid in the dish, pour it out. You don't want it diluting the sauce you're about to smother the chicken with.)

Pour the apricot sauce over the chicken.

And bake for an additional 15-20 minutes or until chicken is no longer pink.

The finished product...

This recipe takes about 10 minutes to prepare and right at 45 minutes to cook.  While the chicken is baking, you can prepare some brown rice and a fresh salad for the sides and you have a yummy, easy, plus low cost meal!  

Hot and Spicy Chicken Legs

1 Cup Apricot Preserves
1/2 Cup Ketchup
1/4 Cup Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 Lbs. Drumsticks (about 12)

Preheat oven to 350*. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

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