Thursday, July 29, 2010

Bottom of the Jar Gooey Baked Chicken

Baked chicken gets a jazzy sauce from those bottom of the jar jams, jellies and preserves lurking in the back of your fridge.

Bottom of the Jar Gooey Baked Chicken

Ever had a jar of preserves or jam that seems to just keep getting shoved aside in the fridge and ignored? Use it up to create a nice sauce to jazz up some plain ole chicken! Rachael Ray is the one who introduced me to the "bottom of the jar" theory, and I use it often since it's a great way to create a super-easy sauce, and add a punch of flavor to an otherwise plain baked or grilled chicken, and other meats.

Just add enough bottled Italian dressing to the jar and shake it up - so simple! You can also use orange juice as the acidic element of your marinade instead, or apple juice with a bit of apple cider vinegar works well if you're doing pork chops. Just fill the jar up with whatever you're using and shake. Pull out some of those other condiments lurking in the door of your fridge and get creative!

I like the combination of spicy/sweet, so for this I added in a bit of Tiger Sauce, a sweet pepper sauce that is a staple in our house, but any good regular hot pepper sauce would be fine or you can eliminate it altogether, or use another condiment, if you prefer.

Here's how to make it.

Recipe: Bottom of the Jar Gooey Baked Chicken

©From the Kitchen of Deep South Dish
Marinade time: 1 hour |Cook time: 30 min | Yield: About 4 to 6 servings


Ingredients
  • Bottom of the jar jam or preserves (apricot, mango and peach are good choices)
  • 1 tablespoon of Tiger Sauce or other hot sauce, or to taste
  • Bottled Italian dressing, enough to fill jar
  • 1 whole chicken, cut up, or several pounds of bone-in chicken breasts, or thighs and drumsticks
Instructions

Add the hot sauce to the jar of preserves/jam and whisk with a fork to blend. Add the Italian dressing, screw on the lid and give it a good shake, setting aside several tablespoons in the refrigerator for basting, if desired. Put the chicken into a large zippered storage bag and pour the jar mixture over the chicken. Squish the chicken around in the bag and place into the refrigerator for 1 to 3 hours, turning occasionally if possible.

Remove chicken and discard the marinade. May be baked or grilled. Bake at 350 degrees F - time will be dependent on the type and size of chicken, but will range between approximately 15 to 20 minutes for boneless, skinless breasts; 30 to 50 minutes for mixed pieces, or until juices run clear and an instant read thermometer insert into the thickest part of a thigh registers at about 175 degrees F; 165 degrees F for breasts.

Periodically baste the chicken during the cooking process with the reserved marinade.

Cook's Notes: Skin on, bone in chicken works best, in my opinion, though you may substitute boneless, skinless chicken breasts also. They will not color up like the skin-on pieces however and remember to adjust down your time since those cook a lot faster. Depending on the thickness and size, generally 15 to 20 minutes is all you need. Don't overcook! Great for pork chops too.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Spicy Sweet Bacon Chicken Breasts
Mama's Grilled and Smothered Chicken
Crispy Panko Coated Ranch Chicken
Posted by on July 29, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

10 comments:

  1. This is a great idea! Blondie and I just canned a WHOLE bunch of peaches and we were just talking about how they would make a nice sauce for pork chops. We have some sour cherries in the freezer. Those would be excellent with pork chops too!

    ReplyDelete
  2. What a great idea-that's why I keep coming back here for more! love ya,

    anne
    www.anniebakes.net

    ReplyDelete
  3. Oh, now that would be delicious!

    ReplyDelete
  4. That looks delicious!!! Many of my favorite recipes came from leftovers & bits left in the fridge! :-)

    ReplyDelete
  5. I am sooooo in love with your blog!! I gain weight just looking at the photos of your food but I'm having a hell of a lot of fun doing it.:) Because of YOU and your WONDERFUL SOUTHERN STORIES, I am now a Sweet Tea drinker!! Love that stuff...can't get enough of it! Just went out today and bought the big gun size artificial sweetner in the big bag! Thanks for turning me onto that...and I adore your childhood story about it. Adorable!!

    ReplyDelete
  6. You and Rachael are geniuses!!!

    ReplyDelete
  7. Super idea, and your chicken looks great!

    ReplyDelete
  8. Clearing out space on your refrigerator door, eh? Good trick!

    ReplyDelete
  9. I just made this for dinner tonight Mary, it was delicious. The best chicken I've ever made. Juicy, moist and full of flavor. This will go into rotation. I used peach jelly & zesty Italian dressing. Keep up the good work!!!

    Tracey

    ReplyDelete
  10. I'm making this tonight every recipe I have used from this blog has been a delicious this is my go to site for something new and tasty! Thank you for your awesome work!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails