BBQ Baked Chicken Thighs
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!
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
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?
- 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.
- 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.
- In a small saucepan, heat jelly, ketchup, minced onions, vinegar, mustard, and horseradish until the jelly is melted and the mixture begins to boil.
- Remove sauce from heat.
- Place chicken pieces in baking dish.
- Pour sauce over chicken.
- 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
9 Comments
Join the discussionI would have never thought to use grape jelly. Have you tried any other jelly?
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.
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?
What made you think of using grape jelly?
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)
Oh I’m sorry Christy, I added them. Thanks!
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?
Yes that could work nicely. Or you could add a little cornstarch/water mixture to thicken it up.
This was delicious!