Bone Lickin’ Chicken

This is one of my husband’s favorite chicken recipes. I make it almost every week as my husband never seems to tire of it. 

Lately, I have been making it with orange marmalade jam. But,  almost any type of jam will work. 

According to Jay, the more bitter and coarse cut the marmalade, the better. He has elevated this to a work of art.

However, when Raizel was on the Feingold Diet, I used to use mango or fig jam instead and it was good too. 


1 chicken, cut up

Mom’s Chicken Spice Rub

1 tablespoon salt

1 teaspoon pepper, garlic, onion, paprika, ginger, mustard powder

Bone Lickin’ Chicken Sauce 

1 cup jam

1/4 cup vinegar, can be any type but I used balsamic vinegar this time

Optional: 2 tablespoons sugar, to taste

Salt, pepper and garlic powder to taste

Optional: ginger or mustard to taste


For the sauce: mix all the ingredients together. This is sort of a trial and error recipe. I put the jam in a bowl and add enough vinegar to get the right consistency. Then I check the sweetness to see if it needs to be sweeter. If it is sour enough but still too thick, fruit juice can also be used. But I have rarely done that. 

After I balance the sweet with the sour, I add salt, pepper and garlic to taste. For extra pungency, fresh ginger is also good or even a dab of mustard. 

Place chicken in a large pan. Season chicken with Mom’s Spice Rub and cover chicken with sauce. If possible, let marinate prior to cooking.

Preheat oven to 425*F.

Roast in oven for 1.5 hours, or until cooked, turning over for last 30 minutes.

I do not broil the chicken to brown it, as then the sauce burns off and the flavor is lost.

This could also be made in the crockpot or the pressure cooker, but the texture will be different.


Skin chicken and place in crockpot. Season and pour sauce over chicken. Add 1/2 cup liquid –either water, broth or wine. Cook on low.

Pressure cooker:

Follow directions for the crockpot and cook 7 minutes to pressure, using quick release method.

OR: Season chicken and brown in pressure cooker. Add sauce and liquid and cook for 7 minutes to pressure, using quick release method.

This also can be made on top of the stove. 

This is a big favorite, but I am afraid that I only have 2 pictures:


spiced and in the pan

Since I am time challenged, I only took a picture of the final product:

The final product, just out of the oven


My husband said that “this is awesome!”

Raizel and my husband finished it by the end of Shabbat, so it was a good thing that I took a picture right away!



35 thoughts on “Bone Lickin’ Chicken

  1. Osyth says:

    That looks SO tasty …. I think it Jay favours bitter coarse marmalade, you should try and seek out Frank Cooper’s Oxford Coarse … it is absolutely the bees knees (and marmalade is a religion in England 😉 )

    Liked by 3 people

  2. Doctor Jonathan says:

    Looks incredible. It looks like you cook it with the skin on. This would add moistness and flavor to the chicken. Does the family remove the skin or eat it? As a child, I used to love the skin; the crisp texture and the oil and spices. For me, no more skin as an adult.

    Liked by 3 people

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