Ooh, Tequila.

I spotted an easy recipe for chicken that included tequila – my favorite ingredient – and I just had to try it. I doubled the original recipe since I bought a value-pack for only $4.00, but the glaze was still enough for all the chicken. I love the fact that there’s very little prep work for this. Served with a side of collard greens, it made for a healthy and scrumptious dinner.



  • 12 chicken drumsticks
  • 1 1/3 cups apricot preserves
  • 2-3 tbs crushed chile de arbol
  • 1/3 cup tequila (I used Jose Cuervo)
  • Salt
  • Pepper


  • Preheat oven to 350 degrees F/
  • Combine apricot preserves, chile de arbol, and tequila – bring to a boil. Reduce heat and let simmer for 10 minutes.
  • Season drumsticks with salt & pepper and place in glass baking dish.
  • Brush drumsticks with apricot-tequila mixture and then pour leftover mixture all over chicken.
  • Roast for approx. 60 minutes or until cooked.
  • Baste chicken with juices and mixture in baking dish then broil for 5 minutes.





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