Chicken Thighs with Pepper Jelly Glaze
"Crispy chicken thighs with a homemade, slightly spicy glaze. I use Fischer & Wieser's Mild Green Jalapeno Jelly (as it's what it available near me). Use your favorite brand of pepper jelly. If you want this spicier, replace the black pepper with cayenne. This chicken goes great with rice or butter noodles and a tossed green salad. I use a skillet that can go from the stove top to the oven; if you don't have this sort of skillet, move the chicken to a baking dish to bake."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (248.7 g)
- Calories 562.2
- Total Fat - 37.9 g
- Saturated Fat - 10.1 g
- Cholesterol - 219 mg
- Sodium - 486.5 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 0.5 g
- Sugars - 9 g
- Protein - 36.8 g
- Calcium - 21.1 mg
- Iron - 1.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Season the chicken with salt and black pepper.
Step 3
In a large sauté pan over medium-high heat, warm the oil. Add the chicken thighs, skin side DOWN, and cook until brown (about 6 minutes).
Step 4
In a small sauce pan over low heat, combine the jelly, soy sauce, turmeric, smoked paprika, and garlic powder. Whisk well until the mixture is dissolved. (Can also do this in the microwave... just be careful as it gets hot fast!)
Step 5
Carefully remove the chicken thighs from the pan, then pour out any excess oil. Return the chicken thighs to the pan, skin side UP. Brush the chicken with the jelly mixture.
Step 6
Place the pan in the oven and bake for about 20 minutes, or until a meat thermometer reads 165°F.
Step 7
Let the chicken rest for 5 minutes or so before serving.
Tips
No special items needed.
1 Reviews
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