Tangy Chicken

Antoinette Brandt

This is great to quickly throw in the oven if catering for families over the summer – looks after itself, covered in a sticky sauce and great with salad and potatoes or rice.  This was my “go to” as an easy tasty dish when lots of children needed feeding. Great for fussy eaters when adults are having grown up food.


8 – 12 chicken drumsticks
½ cup apricot jam
2 tbsp Dijon mustard
2 tbsp dark soy sauce
1 tsp Worcestershire sauce
½ tsp hot pepper sauce - optional
1 clove garlic
1 tsp freshly grated root ginger


  1. Turn the oven to 190°C. Place the chicken pieces in a single layer in a baking paper lined roasting pan.
  2. Combine the remaining ingredients in a small pot and stir over heat until the mixture boils. Brush this glaze over the chicken and bake uncovered for 30 – 40 minutes, turning occasionally and glazing with remaining sauce. Check the chicken is cooked by piercing with a skewer – the juices should run clear.