|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 ChickenEver 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
- 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
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. Set aside a tablespoon or two 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. Can be baked or grilled. Bake at 350 degrees F - time will be dependent on the type and size of chicken, click here for a guideline but will range between approximately 30 to 50 minutes, 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.
Note: Can substitute boneless chicken breasts also, but adjust down your time since those cook a lot faster. Don't overcook! Great for pork chops too.
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ 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.
Spicy Sweet Bacon Chicken Breasts
Mama's Grilled and Smothered Chicken
Crispy Panko Coated Ranch Chicken
Posted by Mary on July 29, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other 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..