Chicken with Plum Glaze

Chicken with Plum Glaze

Chef Rick

"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

50 m servings 496 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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).

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Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.

Most helpful critical review

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 fo...

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Most positive
Least positive
Newest

Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.

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 ligh...

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 ...

Delicious!

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 w...

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 fo...

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.

This was delicious - the combination of plum jam and horseradish! I will definitely make this again.

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 b...

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