Sweet and Spicy Baked Chicken

Sweet and Spicy Baked Chicken

22 Reviews 2 Pics
Recipe by  Angie

“Tastes great and looks good, too. Uses hot pepper jelly and butter as a basting sauce; this bird really is both sweet AND spicy! (Note: Watch the bird closely during baking; the sugar in the jelly makes it a beautiful rich, brown color but can also burn it! If the bird is browning too quickly, cover with an aluminum foil tent and continue baking. Test for doneness by cutting into the thigh or wiggling the leg to see if the bone moves easily.)”

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Adjust Servings

Original recipe yields 4 servings



  1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
  4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

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Reviews (22)

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Excellent! I used cut up chicken pieces rather than a whole chicken and it was delicious.



I don't know what it was. Was it the unenthusiastic response from Husbot over the use of jelly on the meat? Was it that all the glaze and melted butter ended up on the bottom of the pan and not much stayed on the chicken? We really don't eat the chicken skin anyway, although Husbot tried it. He said it was nothing to write home about. He also said that we could bake a chicken without the jelly or the butter and it would taste the same. Also, I don't think I cooked it long enough, although I left it in longer than the recipe stated. We used the meat part of the chicken (as opposed to the skin part) for quesadillas a couple of nights later, and that was good. Maybe this would be a good recipe for people who eat the skin?



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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Amount Per Serving (6 total)

  • Calories
  • 988 cal
  • 49%
  • Fat
  • 76.3 g
  • 117%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 56.7 g
  • 113%
  • Cholesterol
  • 308 mg
  • 103%
  • Sodium
  • 437 mg
  • 17%

Based on a 2,000 calorie diet



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Perfect Baked Jerk Chicken


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Crispy Herb Baked Chicken