-
-
My review
Chicken with Plum Glaze
16
Chef Rick
"A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 496Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
- While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
- Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1012 Ratings
-
-
-
-
-
Most helpful positive review
4/28/2009
Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.
Most helpful critical review
5/14/2009
The chicken came out incredibly juicy, though the lovely sauce did not penetrate the meat at all. I think this glaze would be pretty good on a pork loin, too. I may try that next time. Thanks fo...
Most helpful
Most positive
Least positive
Newest
4/28/2009
Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.
6/24/2011
I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top, to really get the flavour into the meat. Wouldn't hurt to prick the skin or make a few ligh...
8/4/2011
This had a very nice flavor. I added a little garlic. I think it would be better if you rubbed a little oil on the skin before the baking, so the skin would crisp up a little, or do this on the ...
5/4/2009
I was NOT in the mood to cook tonight, but this recipe looked so easy, that I had not excuse not to cook. I had to use apricot preserves instead of plum jam, but it was easy and delicious. I w...
5/14/2009
The chicken came out incredibly juicy, though the lovely sauce did not penetrate the meat at all. I think this glaze would be pretty good on a pork loin, too. I may try that next time. Thanks fo...
5/4/2009
I'm sorry but this dish just didn't work for us. I followed the recipe exactly as written, but the inside part of the chicken didn't get any flavor.
9/28/2016
This was delicious - the combination of plum jam and horseradish! I will definitely make this again.
2/12/2016
This is really, really good. It has become a regular weeknight dinner. I've used plum preserves, kumquat jam, Asian pear jam, and mango preserves in the recipe. All work well. I usually use b...