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.
Ingredients:
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
Instructions
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.
Crockpot:
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:
Since I am time challenged, I only took a picture of the final product:
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!
Enjoy!
Looks absolutely lip smacking! 🙂
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It is! A hit every time 😋
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Reblogged this on On the Road Cooking and commented:
😋
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that looks fantastic! definitely making that soon.
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This is my tried and true favorite.
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Looks amazing!
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What a great idea to use jam! I bet a pepper jam would be great with this. Looks amazing, thanks!
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Anything works. It’s about the contrast in flavors. Enjoy!💞
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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 😉 )
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Hmmm. I will have to look. I love orange and ginger marmalades!
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Ginger marmalade ??? I’m going to have to look into that, it might be a marmalade I finally like !!!!
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I love ginger marmalade, but I am not sure how easy it is to find in the US. It is more available in Canada.
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I love the “bees knees” 😁 expression.. I have no clue why it always makes me laugh..
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It conjures up little stripy bees dancing the Charlston to me …. Like flapper bees!
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This looks so very tasty! I’m thinking some kind of jalapeno/fruit jam would be awesome, since I do like spicy!
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Ooo I like that too! Yum!
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You and my sister would get along fine in the kitchen 😁
Not me though, I’m hot pepper wimp 😕
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I am a semi hot pepper wimp. My mother loves hot and spicy.🌶🌶🌶
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I bet apricot preserves or jam would work too. Sounds like a great recipe.
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Apricot preserves definitely works too. My husband right now is into the sweet and sour combo, but apricot, mango are good too.
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Your rub and your sauce are definitely “finger licking” fantastic!! Wonderful share and will write this down, thanks! Smiles!
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Thank you!
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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! 🙂
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You too! This blog is my hobby. I find it fun and relaxing.🐣 plus, I need to organize my recipes and this seemed like a creative way to do it.
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Powder ginger? What jam is your favorite?
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I get one called Gallil: no preservatives. And, I think fresh ginger is best. Raizel and I like it that way, but my husband does not. I am going to see if I can find a picture. But, Polaner’s is also good.
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Here is a picture but any bitter all natural jam will do:
https://www.ohnuts.com/noapp/showImage.cfm/extra-large/orange%20marmalade%20jar.jpg.
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This looks great! The chicken looks moist and tender! 🙂
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It was awesome! My husband was very happy.😊
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Yummy spice combo…the chicken looks delicious!
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Thank you!💞
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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.
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No one eats the skin. Basically, not one likes it. But, as you said, I think it prevents the chicken from drying out.
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Looks delicious 👍
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Thank you!💖
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