*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I don't know what it was. Was it the unenthusiastic response from Husbot over the use of jelly on the meat? Was it that all the glaze and melted butter ended up on the bottom of the pan and not much stayed on the chicken? We really don't eat the chicken skin anyway although Husbot tried it. He said it was nothing to write home about. He also said that we could bake a chicken without the jelly or the butter and it would taste the same. Also I don't think I cooked it long enough although I left it in longer than the recipe stated. We used the meat part of the chicken (as opposed to the skin part) for quesadillas a couple of nights later and that was good. Maybe this would be a good recipe for people who eat the skin?
this was great but i changed up how i cooked it. instead of a whole chicken i used cut-up chicken breast and cooked it in a skillet. when it was done i then put the jelly and butter in but i only used a little more than half a cup of butter i let it boil down in the skillet until the meat had a glossy finish on it and then served it over asian style (stir fry) veggies it was awesome!
I just canned some homade pepper jelly last week and then found this recipe. I whipped up some more jelly just for this recipe. Thanks I wasn't sure how it would taste but it was great. And to the reviewer having problems.Its a basting thing!
Quick and so easy I changed it a little... I used chicken tenders (breast) that were skinned & boneless. I put them in a pampered chef baker and poured jelly over chicken and cubed butter. Covered and baked for an hour 1/2. Took cover off to brown for the last 10 minutes or so. My family loved it! Tender and the sauce cooked right into the meat! Yummy thank you:)
For some reason I thought this would taste more spicy and better than it did. My husband and I liked it very much and I have written on the recipe that next time I make your recipe that I will double the sauce. I'd like to thank you for posting this recipe. It tasted very good.
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