“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.” - by Chef Rick
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- 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.
- 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.
- 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).
Nutrition
Amount Per Serving (4 total)
- Calories
- 496 cal
- 25%
- Fat
- 21.1 g
- 33%
- Carbs
- 37.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Delicious, moist, and couldn't be easier. The glaze flavors and proportions are just right...." See more"
JARRIE
"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,..." See more 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!"
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