Cherry Jalapeño Chicken
My Apricot Chicken is one of the most popular recipes on the blog so I decided to try something new with this Cherry Jalapeño Chicken and I must say it is my favorite now! The jalapeño is mild but feel free to kick it up by adding more. There is just something so special about a bite full of spicy and sweet and this chicken with it's crispy tangy skin will be your families favorite too!
Ingredients
- 6 - 8 pieces6 - 8 pieces6 - 8 pieces skin on Chicken Thigh
- 11.5 oz11.5 oz11.5 oz Black Cherry Jam, unsweetened
- 1 whole1 whole1 whole Jalapeño, see note
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 0.25 cup0.25 cup0.25 cup Ketchup, unsweetened, I like Noble Made
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°
- Line a rimmed pan with parchment paper
- In a small bowl, combine all ingredients except chicken, mix well (or you can combine in blender to chop up jalapeños even more)
- Place chicken on pan
- Divide sauce to save some for dipping
- Spoon sauce onto chicken pieces
- Roast 60 minutes until skin looks crispy and chicken reaches 165˚
- Enjoy this recipe by Penny's Primal!
Notes
Leave seeds in if you like extra heat.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 280 |
Fat: | 6 g |
Carbohydrates: | 45 g |
Protein: | 7 g |
Cholesterol: | 32 g |
Sodium: | 683 mg |
Fiber: | 1 g |
Sugars: | 39 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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