Asian Apricot Glazed Skinless Chicken Drumsticks

I have adapted this recipe from one that I found in Food and Wine.  It has the classic sweet and sour asian flavors that I love.  Also, you don't need to use drumsticks, its probably good with skinless boneless chicken breast or skinless thighs, etc.  I bought a humongous tray of fresh chicken drumsticks at Safeway for about $4.50 (22 drums!) so this did the trick.  I took all the visible skin off my drumsticks.  The little bit of skin on the very end of the leg was difficult to get off so I just used kithen sheers to snip  the main skin off at that joint. 

Lastly, I tried to find out how much a SKINLESS chicken leg was but could only find what a regular chicken leg is and its about 120 calories with the skin, so less without.  Just not sure how much less.  Figure 2-3 legs per serving is about 4-5 ounces of dark meat, plus the sauce to serve over 1/2 cup brown rice, etc as a meal.  I also went so far as to weigh one of the largest drumsticks, cooked, and it was 2 ounces with the bone included.  I have not yet plugged this into the Recipe Tool.

Asian Apricot Glazed Chicken Drumsticks (Skinless!)

1/2 cup finely chopped shallot or green onion

1/4 cup finely chopped peeled Fresh ginger

2 teaspoons sesame oil

1/4 cup chicken broth

1/2 cup red wine vinegar

1/4 cup sherry wine (optional, but tasty!)

2/3 Cup low sodium soy sauce or Shoyu sauce

1 Cup sugar-free or low sugar apricot preserve (12 oz)

16 chicken drumsticks, Visible skin removed

Cook the shallots/green onions and ginger in the sesame oil and chicken broth in a small saucepan over medium heat, stirring occassionally until softend and golden, about 5 minutes.  Stir in vinegar and sherry and boil until reduced by about half, about 2 minutes.  Add soy sauce and preserves, simmer uncovered on low about 6-8 more minutes.  Remove from heat and cool to  room temp.

Divide chicken between two large sealable plastic bags (zip lock), pour cooled marinade over chicken, seal and refrigerate at least 8 hours or overnight.  Turn bag over at least once.

Preheat oven to 425F.  LIne a large shallow heavy bakingdish with 2 slightly overlapping sheets of heavy duty foil.  Arrange drumsticks (with marinade) in a single layer.  Roast chicken, turning once, until deep brown, cooked through and glazed, about 40 minutes total (less for breasts)

yum, i'll try this with some extra-firm tofu!

I never thought of using Tofu!  I have a package in the fridge....hmmmmm

That sounds delicious! I'm going to try it out. Thanks!

I plugged it in, and with 2 drumsticks per serving it came out to the following: (I did sugar free apricot preserves)

Calories 222
Calories from Fat 60

Total Fat 6.6g
Saturated Fat 1.6g
Cholesterol 81mg
Sodium 808mg
Total Carbohydrates 16.5g
Dietary Fiber 0.5g
Sugars 1.5g
Protein 27.1g

 

I bet it would be really good with tofu as well.

Thanks for plugging it into the recipe tool.  Did you use drumsticks WITH skin?  So maybe it is a little less than 222 without skin.  Either way its fairly low in cals.  I think I'm going to try the tofu next!  Even less fat and cals!!  YAY!

No I did skinless.  I double checked it too and it said "meat only" on it.

This looks good, and I love dark meat!

This looks sooo good. We eat a lot of chicken legs, and I needed a fresh take on them. I just got some apricot preserves, too. Thanks so much!

Ok, I varied this a little to make it with tofu and it was fantastic!  I made the sauce exactly as the recipe calls for (except substituted vegetable broth for chicken broth), and I added 1/2 cup of water with 2 tbsp of corn starch to thicken it into a homestyle sauce.  Then stir-fried some veggies and tofu on the side and tossed it with the apricot sauce and served it over brown rice.  YUM!  I'll definitely be making this again.

I'm so glad that you liked it and that it worked out for you!  I am going to try it with the tofu next as well!

This was GREAT!  Good enough for company!  I used skinless thighs instead of drumsticks and it was excellent!