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Chili Chicken I

Chili Chicken I


Fruity-tutti, peachy-keen, chili-chicken, sweet and serene!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 929 kcal
  • 46%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 143.2g
  • 46%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter or margarine in a large saucepan. Add garlic, pepper, chili powder, lemon juice, lemon rind and Worcestershire sauce. Mix well. Place chicken in a lightly greased 9x13 inch baking dish. Pour butter/margarine mixture over chicken, cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.
  3. Arrange peach halves around chicken and spoon a little sauce over the peaches. Broil for 5 minutes and serve.
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A little too much butter as is, but very good flavour. I make this every couple weeks as it quite cheap compared to a lot of other meals.


I was scared to try this, but it was good. My husband thought I was crazy when he heard what was in it, then that PEACHES were added! But we both really liked it. Pretty simple, and very tasty. I give it a 4 instead of 5 because I think there's too much butter. Made the sauce kind of greasy, and I just don't think a 1/4 pound (1 whole stick) is necessary, so next time I'll try about half that.


My hubby and I both loved this one and it took much less time than I anticipated! I used a 1/2 the butter but it still turned out great. Use the sauce for gravy over mashed potatoes - yum!