Reviewed: Mar. 19, 2011

This recipe calls for more butter and jelly than are really necessary. The cooking time is also off a bit. My chicken was almost exactly 4 lbs, but took an extra half hour (at least) to test done. The resulting chicken was tasty, but I don't know that I'll make it again.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jun. 19, 2010

Of course it was a bit messy but that's half the fun! We loved it. I did cut out the butter. My hot pepper jelly is thick and I think it sticks to the chicken a bit better (that did help with the mess later). I also cook it on a boiler rack in the oven so the mess drips into the water. I saved some jelly to recoat with about 10-15 min of cook time left.

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Reviewer:

ashleyrw

Reviewed: Mar. 27, 2010

Matthew and I loved this recipe. I sustituted a mango chutney from India for the jelly and Smart Balance for butter. Yum. We also a California oaked chardonnay with it and it was excellent. Definetly going in my recipe box.

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Reviewer:

Christine

Reviewed: Jan. 25, 2010

Simple and great flavor!

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kellylalexander

Reviewed: Sep. 18, 2009

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8 users found this review helpful

Reviewer:

ron

Reviewed: Jul. 13, 2009

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!

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Reviewer:

andyscandy

Reviewed: Jun. 27, 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!

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Reviewer:

Ashleigh

Reviewed: Jun. 18, 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 :)

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Reviewer:

pb&j

Cooking Level: Intermediate

Reviewed: Jun. 13, 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+

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Reviewer:

KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

Reviewed: May 15, 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!!

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8 users found this review helpful