"Tastes great and looks good, too. Uses hot pepper jelly and butter as a basting sauce; this bird really is both sweet AND spicy! (Note: Watch the bird closely during baking; the sugar in the jelly makes it a beautiful rich, brown color but can also burn it! If the bird is browning too quickly, cover with an aluminum foil tent and continue baking. Test for doneness by cutting into the thigh or wiggling the leg to see if the bone moves easily.)" — Angie
Watch video tips and tricks
1 (4 pound)
salt and pepper to taste
hot pepper jelly
Excellent! I used cut up chicken pieces rather than a whole chicken and it was delicious.
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!
Great and easy just how I like it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Baked Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 686
See how to make 5-star sautéed chicken that’s great for fajitas.
See how to make a quick, no-fuss roast chicken.
See how to make an easy weeknight chicken dish that's a 5-star favorite.