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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

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  • 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

496 calories; 21.1 g total fat; 120 mg cholesterol; 120 mg sodium. 37.6 g carbohydrates; 37.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2009
Delicious moist and couldn't be easier. The glaze flavors and proportions are just right. Read More
(12)

Most helpful critical review

Rating: 3 stars
05/20/2009
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 for sharing! Read More
(2)
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2009
Delicious moist and couldn't be easier. The glaze flavors and proportions are just right. Read More
(12)
Rating: 5 stars
05/01/2009
Delicious moist and couldn't be easier. The glaze flavors and proportions are just right. Read More
(12)
Rating: 4 stars
06/24/2011
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 light slashes across the chicken either. Read More
(4)
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Rating: 4 stars
08/04/2011
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 grill or use skinless meat -- as written the skin stays kind of squishy which we found unappealing personally. Any jam would probably work -- I used orange marmalade and served this with AR's "Sweet and Spicy Green Beans". Thanks for the recipe! Read More
(3)
Rating: 5 stars
05/05/2009
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 will definitely make this again - and I hope to find plum jam for next time. Hubby agreed - it's a keeper. Read More
(3)
Rating: 5 stars
05/29/2009
Delicious! Read More
(3)
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Rating: 3 stars
05/20/2009
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 for sharing! Read More
(2)
Rating: 3 stars
05/05/2009
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. Read More
(1)
Rating: 5 stars
08/17/2014
This was easy and fantastic! We had company for dinner and I am a little nervous about trying something new for guests but this didn't disappoint. I added the garlic as was suggested and we had frozen horseradish that I grated with a fine cheese grater. We will do this again! Read More
Rating: 5 stars
09/29/2016
This was delicious - the combination of plum jam and horseradish! I will definitely make this again. Read More