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!




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35 thoughts on “Bone Lickin’ Chicken

  1. orlando788 January 15, 2018 at 12:10 PM Reply

    Looks absolutely lip smacking! 🙂

    Liked by 2 people

  2. munchkinontheroad March 20, 2017 at 9:09 AM Reply

    Reblogged this on On the Road Cooking and commented:

    Liked by 1 person

  3. thebonnefemmeblog January 3, 2017 at 1:29 PM Reply

    that looks fantastic! definitely making that soon.

    Liked by 2 people

  4. tastefullysimplewithjohn June 3, 2016 at 8:19 PM Reply

    Looks amazing!

    Liked by 1 person

  5. acobriant82 May 26, 2016 at 2:22 PM Reply

    What a great idea to use jam! I bet a pepper jam would be great with this. Looks amazing, thanks!

    Liked by 2 people

  6. Osyth May 13, 2016 at 2:40 PM Reply

    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

    • Cooking For The Time Challenged May 13, 2016 at 3:42 PM Reply

      Hmmm. I will have to look. I love orange and ginger marmalades!

      Liked by 1 person

      • Pan May 13, 2016 at 9:43 PM

        Ginger marmalade ??? I’m going to have to look into that, it might be a marmalade I finally like !!!!

        Liked by 1 person

      • Cooking For The Time Challenged May 15, 2016 at 9:24 AM

        I love ginger marmalade, but I am not sure how easy it is to find in the US. It is more available in Canada.

        Liked by 1 person

    • Pan May 13, 2016 at 9:40 PM Reply

      I love the “bees knees” 😁 expression.. I have no clue why it always makes me laugh..

      Liked by 1 person

      • Osyth May 14, 2016 at 7:17 PM

        It conjures up little stripy bees dancing the Charlston to me …. Like flapper bees!

        Liked by 2 people

  7. anotherfoodieblogger May 12, 2016 at 10:54 PM Reply

    This looks so very tasty! I’m thinking some kind of jalapeno/fruit jam would be awesome, since I do like spicy!

    Liked by 2 people

  8. Karina Pinella May 12, 2016 at 9:07 PM Reply

    I bet apricot preserves or jam would work too. Sounds like a great recipe.

    Liked by 3 people

  9. reocochran May 12, 2016 at 6:19 PM Reply

    Your rub and your sauce are definitely “finger licking” fantastic!! Wonderful share and will write this down, thanks! Smiles!

    Liked by 2 people

  10. Kristy Rhine May 12, 2016 at 4:01 PM Reply

    This looks finger lickin! Thanks for sharing..and you must be an amazing woman to take care of your family, cook and blog about it! I hope you have a wonderful day! 🙂

    Liked by 2 people

  11. dfolstad58 May 12, 2016 at 1:38 PM Reply

    Powder ginger? What jam is your favorite?

    Liked by 2 people

  12. healthyindiankitchen May 12, 2016 at 1:02 PM Reply

    This looks great! The chicken looks moist and tender! 🙂

    Liked by 2 people

  13. Antonia May 12, 2016 at 12:52 PM Reply

    Yummy spice combo…the chicken looks delicious!

    Liked by 2 people

  14. Doctor Jonathan May 12, 2016 at 12:09 PM Reply

    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

  15. skd May 12, 2016 at 11:28 AM Reply

    Looks delicious 👍

    Liked by 2 people

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