Chicken with Plum Glaze

Chicken with Plum Glaze

Chef Rick 3

"A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired."

Ingredients 50 m {{adjustedServings}} servings 496 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
  3. While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
  4. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews 8

  1. 10 Ratings

Nancy and Ruth

Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right.

irene hillier

I would suggest marinating the chicken in the plum sauce mixture instead of merely brushing it on top, to really get the flavour into the meat. Wouldn't hurt to prick the skin or make a few light slashes across the chicken either.


This had a very nice flavor. I added a little garlic. I think it would be better if you rubbed a little oil on the skin before the baking, so the skin would crisp up a little, or do this on the grill, or use skinless meat -- as written the skin stays kind of squishy which we found unappealing personally. Any jam would probably work -- I used orange marmalade and served this with AR's "Sweet and Spicy Green Beans". Thanks for the recipe!