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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! And, only 8 points plus for 2 pieces!

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

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 chicken thighs
Amount Per Serving
Calories
343
Total Fat
7.2g
Total Carbohydrates
29g
Fiber
.2g
Protein
33g
WW Points Plus = 8

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.

    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?

  1. 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)

    1. 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?

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