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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GRAPE JELLY CHICKEN Recipe

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This recipe for GRAPE JELLY CHICKEN is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 large thighs or legs (really can use any parts of chicken)
1/2 cup soy sauce
5 oz left over store bought jelly, any flavor
4 cloves garlic minced
2 Tbsp brown sugar
1 Tbsp fresh grated ginger
Directions:
Directions:
Add ingredients in a strong plastic bag and let marinate overnight in refrigerator.

Place on foil lined baking sheet and bake at 375 F for 45 min and then broil for 5 min.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min prep, 45 min baking
Personal Notes:
Personal Notes:
I used to have jelly on bread often when growing up because I really only eat my mom's version. Not too sweet and tons of flavor. When I buy jelly or jam, I wind up using the left over jars as sweetener for chicken. Again, like my other recipes, this one changes depending how sweet the jelly is. Please taste the mixture before you add the chicken so you can adjust it. Serve with white rice.

 

 

 

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