Chicken with Plum Glaze

Rating: 4.33 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By Chef Rick

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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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

Per Serving:
496 calories; protein 37.9g; carbohydrates 37.6g; fat 21.1g; cholesterol 119.7mg; sodium 120.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Nancy and Ruth
Rating: 5 stars
05/02/2009
Delicious moist and couldn't be easier. The glaze flavors and proportions are just right. Read More
Helpful
(12)

Most helpful critical review

calizen
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
Helpful
(2)
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nancy and Ruth
Rating: 5 stars
05/01/2009
Delicious moist and couldn't be easier. The glaze flavors and proportions are just right. Read More
Helpful
(12)
irene hillier
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
Helpful
(4)
cheesemite
Rating: 5 stars
05/29/2009
Delicious! Read More
Helpful
(3)
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amybet
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
Helpful
(3)
JARRIE
Allstar
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
Helpful
(3)
calizen
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
Helpful
(2)
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Fit&Healthy Mom
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
Helpful
(1)
Aaron Rhodes
Rating: 5 stars
09/29/2016
This was delicious - the combination of plum jam and horseradish! I will definitely make this again. Read More
nightfall
Rating: 5 stars
02/12/2016
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 boneless chicken breasts simply because that's usually on hand. Read More
More Reviews
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