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BBQ Baked Chicken Thighs

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BBQ Baked Chicken Thighs

Heather
The Cook
4 Servings
7 Ingredients
9 Comments

This chicken is simple to prepare to serve or freeze and is huge on flavor! Add this to your mealtime rotation and you won't be disappointed!

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4 Servings
7 Ingredients
9 Comments

Ingredients

  • ⅔ cups Grape Jelly
  • ½ cups Ketchup
  • ¼ cups mince Onion
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Mustard Seed, Ground
  • 1 teaspoon Horseradish
  • 8 individual Chicken, Thighs, Boneless/Skinless

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small saucepan, heat jelly, ketchup, minced onions, vinegar, mustard, and horseradish until the jelly is melted and the mixture begins to boil.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a small saucepan, heat jelly, ketchup, minced onions, vinegar, mustard, and horseradish until the jelly is melted and the mixture begins to boil.
  2. Remove sauce from heat.
  3. Place chicken pieces in baking dish.
  4. Pour sauce over chicken.
  5. Bake at 400 for about 45 minutes or until chicken is cooked through and tender.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 thighs
Amount Per Serving
Calories
350
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
121mg
Sodium
411mg
Total Carbohydrates
43g
Fiber
0g
Sugar
38g
Protein
31g
WW Freestyle
12

Categories

shellfish-free, fish-free, diet, traditional, gluten-free, nut-free, winter, fall, spring, summer, egg-free

Categories

shellfish-free, fish-free, diet, traditional, gluten-free, nut-free, winter, fall, spring, summer, egg-free

9 Comments

Join the discussion

    1. While I am not the original author of this recipe, I have used jelly in a few savory dishes, they add a nice sweetness and depth of flavor. And, I haven’t tried anything other than grape jelly in this particular dish, but I’m sure any kind would be great.

      Reply

    2. I have tried a similar recipe with currant jelly, but grape is less expensive and still tastes great! I am adding this recipe to our list this month. I thought chicken thighs were much more calories than what is shown, is that with skin on?

      Reply

  3. You forgot to mention the onions in the directions but figured it was just thrown into the sauce. Really liked the sauce in the beginning but it gets to thin after baking. Would love to find a way to thicken it up a bit so there is more on the chicken and less left in the pan (I did spoon it over the chicken)

    Reply

    2. I had the same issue with finding the sauce too thin after baking. Let us know if you come up with a solution! I was thinking of just cooking the sauce longer to really make it thick prior to cooking?

      Reply