Bbq Jelly Glazed Chicken Recipes

SO EASY BBQ-GLAZED CHICKEN

Steps:

• Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
• Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
• Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170°F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.

APPLE JELLY CHICKEN

Steps:

• In a sauce pan, melt the better and combine with the juice and spices.
• Put chicken in a pan.
• Pour liquid over chicken.
• Top each piece with a dollop of jelly.
• Bake at 350 for 20 minutes or until chicken is fully cooked.

APRICOT BARBECUED CHICKEN

Steps:

• In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish., In a small bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375° for 25-30 minutes or until chicken is no longer pink. Serve with rice.

PEPPER JELLY GLAZED CHICKEN

Steps:

• For OAMC: Combine ingredients in a ziploc bag and place flat in freezer. To serve: Thaw overnight in fridge, dump into a casserole dish and bake at 350 degrees until chicken is cooked through and glaze is sticky.
• Or, Combine Pepper Jelly and lime juice in small saucepan. Heat until melted and smooth, stirring constantly. Grill chicken breasts for 15 to 20 minutes on each side or until internal temperature reaches 175 degrees and chicken is no longer pink in center. Brush pepper jelly mixture on chicken during the last 10 minutes of grilling.

BBQ-JELLY GLAZED CHICKEN RECIPE - (4.3/5)

Steps:

• MIX barbecue sauce and jelly until blended. Reserve 1/4 cup sauce mixture; pour remaining over chicken in shallow dish. Turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. HEAT oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in foil-lined pan. BAKE 40 to 50 min. or until chicken is done (165ºF). Brush with reserved sauce before cutting into pieces to serve. SERVING SUGGESTION Serve with a mixed green salad and your favorite fresh fruit to round out the meal. SUBSTITUTE Prepare using strawberry jelly SUBSTITUTE Prepare using KRAFT THICK 'N SPICY Original Barbecue Sauce.