Yummy Oven Glazed Chicken

Yummy Oven Glazed Chicken!

We had a hard time naming this one. Probably because we were too busy stuffing ourselves full of chicken.

Yummy Chicken, Awesome Chicken, Nom Nom Nom Stop Talking To Me I’m Eating Chicken were all in the running.

Just how good and yummy is this chicken? Well, I’ve made it 4 times in the last 2 weeks.

It also helps that this recipe is incredibly simple and easy. There aren’t a lot of fussy ingredients or steps. Chicken – Glaze – Oven. That’s about it.

Here’s what you need:

Chicken (Boneless Skinless Chicken Thighs are my preference), Peach Preserves, Pepper Jelly, Soy Sauce, Whole Grain Mustard, Butter, and Salt & Pepper (not pictured).

Click here for a Yummy Oven Glazed Chicken Shopping List

Note:  I’m making a double batch so there is more chicken pictured than you need for the recipe as printed. I plan on 2 good sized chicken thighs per person so between 8-10 should be good for 4 servings. Although some would argue that 2 pieces is not nearly enough. There were no leftovers. Plan accordingly. It’s very easy to double this recipe.

Preheat the oven to 400 degrees.

I was also considering calling this Peach Pepper Chicken but since you can’t really taste either the peach or the pepper, that name was eliminated early.

This sounds like it will be sweet, but it is not. Something about the combination of flavors just works to make this amazing savory glaze.

In a medium bowl, combine 1/3 cup peach preserves with 1/4 cup hot pepper jelly. I have apple jalapeño jelly but any pepper jelly will do.

Add 1½ Tablespoons soy sauce (use tamari if you are GF), 1 Tablespoon whole grain mustard, and 1 Tablespoon butter.

Put the bowl in the microwave for 1 minute to melt the jelly. Give it a good stir or whisk to combine and set aside.

I use boneless skinless thighs for this recipe since they are tender and flavorful but will also cook quickly.

Place the chicken in a large baking pan that has been greased or sprayed with non-stick cooking spray. Don’t crowd the chicken too closely together in the pan. You want a little space between each piece so it can cook more evenly and roast rather than steam.

Season your chicken lightly with salt & pepper.

The last time I made this my mother was here. She prefers white meat so I made another batch with 3 boneless skinless chicken breasts. I kept the cooking time the same and reports were that they were very good and not dry at all.

Moral of the story, use the boneless skinless chicken pieces of your choice.

One note, if you use the thighs like I have here, fold them up a little bit like the are in the packaging rather than laying them flat in the pan. This will save room and also let the juices from the chicken stay in the chicken.

Bake the chicken in a 400 degree oven for 15 minutes.

You will see that the chicken is just starting to cook. We want it to have a little head start before we add the glaze.

After 15 minutes, pour the glaze over the chicken using a spoon to baste the top of the chicken pieces with glaze.

Return the pan to the oven and cook for 10 minutes more. After 10 minutes, turn the chicken pieces over in the sauce and baste them again. Return them to the oven for 5 more minutes.

If you want to make this really easy, you don’t have to do all this turning and basting. That’s the way I made these the first time. However, I will tell you that the basting and turning makes a HUGE difference in the glaze sticking to the chicken.

After the last 5 minutes, turn the chicken back over so they are right side up and baste them again with the glaze.

Turn the broiler on to high and place the chicken under the broiler for 5-7 minutes. Watch the chicken closely and baste halfway through the broiling time.

The sauce will thicken considerably under the broiler so that last basting step is really important for a good glaze.

When the chicken comes out of the broiler, it will be golden brown with a tangy glaze.

Pile it onto a platter and drizzle a little extra glaze on the top. You can also serve any extra glaze on the side.

I’ve served these with new potatoes (and mashed red skin potatoes would also be good), but my favorite side for Yummy Oven Glazed Chicken is to make some quick & easy sautéed plantains. Add something green (and a glass of good wine) and you will be one happy camper!

Definitely Yummy!

Here’s the recipe:

Yummy Oven Glazed Chicken