Pepper Jelly Glazed Chicken Recipes

Steps:

• In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.
• POUND chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.
• In a large skillet, melt the butter over moderately high heat.
• When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.
• Push chicken to one side, loosen the browned bits on the bottom; add onion and chicken broth, cook until onion is tender, about 7 minutes.
• Add the pepper jelly mixture to the pan and coat the chicken with the sauce.
• Cook until the sauce is reduced and if you get impatient, try adding some dry Italian bread crumbs to thicken it up.
• Taste test and season with salt and pepper, if needed.
• Transfer the chicken to plates and spoon onion sauce on top.

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

Steps:

• For OAMC: Combine ingredients in a ziploc bag and place flat in freezer. To serve: Thaw overnight in fridge, dump into a casserole dish and bake at 350 degrees until chicken is cooked through and glaze is sticky.
• Or, Combine Pepper Jelly and lime juice in small saucepan. Heat until melted and smooth, stirring constantly. Grill chicken breasts for 15 to 20 minutes on each side or until internal temperature reaches 175 degrees and chicken is no longer pink in center. Brush pepper jelly mixture on chicken during the last 10 minutes of grilling.

Steps:

• 1. Preheat oven to 425 F. Dry chicken wings with paper towels and place them in a large bowl.
• 2. Mix salt, baking powder, coriander, and ginger together. Sprinkle wings with spice mixture and toss well to coat.
• 3. Place chicken, fatty side down, in a single layer on a rimmed baking sheet lined with parchment paper.
• 4. Bake wings 25 minutes on the first side and then turn and bake another 15-20 minutes. Remove chicken from baking sheet and drain on paper towels.
• 5. In a large skilled combine the pepper jelly with the cider vinegar - bring to a boil over high heat, stirring occasionally until jelly melts. Add butter to jelly mixture and stir to combine.
• 6. Add chicken wings to jelly mixture, toss well to coat and remove from heat.