Wednesday, July 20, 2011

Pepper Jelly Chicken Thighs


     I have been on a Hot Pepper Jelly roll lately, there is something about the sugary hot combination that is so addicting.  I saw this recipe and thought the Panko breadcrumbs would give the chicken an oven fried taste and a crispy coating.  You can use boneless, skinless thighs if you like, just be sure to let the jelly mixture cool a bit before coating the chicken.  I baked these in a 12 inch oven using 12 coals in a ring around the bottom and 20-22 on top.  I rotated the lid halfway through cooking time and left the chicken to cook for a good 50 minutes.  This moist, buttery chicken has a sweet, piquant flavor and Panko is the way to go if you want a crunchy coating in your dutch oven.  Serve it warm or cold on a hot summer's day, this outstanding recipe from About.com Southern Cooking is truly sublime and one I know you'll make often.

Pepper Jelly Chicken Thighs
3/4 cup (8 ounces) hot pepper jelly
2 Tblsp butter
1 Tblsp Dijon mustard
Dash freshly ground black pepper
8 chicken thighs
2 cups Panko bread crumbs
     
     Lightly oil or spray a 12 inch dutch oven.
     Combine jelly, butter, mustard and pepper in a saucepan and heat until melted.  Set aside to cool.
     Wash the chicken thighs; pat dry.
     Coat the chicken thighs with the cooled jelly mixture, then dip in the Panko crumbs.  Arrange side by side in bottom of dutch oven.
     Bake at 350 degrees for 50 minutes.  Serves 4-6.


Coat chicken with melted jelly mixture and dredge in Panko crumbs

After 50 minutes crispy and golden


Crunchy, juicy, hot, sweet and delicious

2 comments:

  1. Heave done these a couple of times. A favorite now for both of us. Easy and smells so good, makes the neighbors envious. Thanks for the great idea!

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    1. Very glad to hear you are enjoying the recipe, thank you for your feedback and for reminding me of this recipe, I have a jar of hot pepper jelly, just may make it again this week. Happy cooking! Liddy

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