The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 29, 2009
I loved it! I had to change a few things but it turned out delicious! I Used 4 Thighs and breasts with skin on and when i melted the jelly and butter I reduced it down a little by letting it simmer for 5 minutes before basting. I also put alluminium foil down to make clean up easier- I don't know if that added to the crisp skin. All and all great! Thank!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 25, 2009
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 :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 15, 2009
I thought this was really delicious and super easy! My parents make pepper jelly every year around Christmas and we always have a ton left over. I spotted this recipe and thought it was a good way to use up some of the excess. This recipe was really just supposed to be about using up what I had in the pantry and so I was pleasantly surprised when it turned out delicious. It wasn't spicy at all (although I've never found the jelly to be very spicy), it was mostly just sweet and buttery. If you are craving a spicy chicken recipe, this will not be it. It was a delicious recipe and hard to screw up. A+
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA
Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 18, 2009
for all of those who say its not spicy enough, here is what i did i used a pack of fresh chicken breast strips melted one stick of butter added one jar of jelly, added garlic powder salt and pepper poured on chicken and baked covered very spicy!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 10, 2008
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Norwalk, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 14, 2008
I won't ever make a while chicken again. It was gross to clean out and up the chicken like that... next time, I'n just doing breast! BUT- the taste was good!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 10, 2008
I really didn't care for this and neither did my husband. Chicken needs to be baked a little longer (I ended up zapping mine in the microwave)
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 7, 2008
Family was not a fan. Too sweet, was expecting a little bite. Cook time seemed insufficient as well. Followed recipe as written. Meh.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA
Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 23, 2008
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!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Ann
Photo by Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Providence Forge, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 3, 2008
Great and easy just how I like it!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 11, 2008
Awesome!!!!!!!!!!!!!
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Willmar, Minnesota, USA
Living In: Two Harbors, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 9, 2004
Very Good. Did it with leg only.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 23, 2003
Excellent! I used cut up chicken pieces rather than a whole chicken and it was delicious.
Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: London, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 23, 2003
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?
Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Torrance, California, USA
Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?