*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 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.
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.
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!
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!
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.
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