Apricot Dijon Drumsticks


Fruit and mustard may be a slightly unusual combination, but it is a delicious mix of sweet and piquant that should appeal to all the family.

10 minutes plus marinating time
20 minutes
Best for
6 drumsticks


  • 3 tbsp apricot jam
  • 1–2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 6 skinless chicken drumsticks– could also use skin-on if you prefer
  • Salt and pepper to season

Conversion chart


  1. Mix together the jam, mustard and lemon juice in a small bowl. Make two or three cuts in the flesh of each drumstick then put them in a large bowl or re-sealable plastic food bag.
  2. Pour over the marinade and toss to coat the drumsticks. Cover or seal and marinate 4 hours or overnight in the fridge.
  3. Pre-heat the oven to 400ºF. Put the drumsticks in a baking dish lined with foil and season with salt and pepper. Pour over the marinade left in the bag, cover with foil and bake the drumsticks for 20 minutes.
  4. Uncover, turn over the drumsticks, then baste with juices in the pan. Cook, uncovered, for a further 10–15 minutes, basting every 5 minutes with the juices in the pan, until the chicken has cooked through.
  5. Let cool slightly before serving, and serve warm; they are also good cold. The cooked drumsticks will keep in the fridge for 2–3 days. 


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