SPICY EASY BAKED CHICKEN DRUMSTICKS
Chicken drumsticks are marinated in mustard, beer, red pepper flakes, garlic, salt, and pepper to make this simple tasty dinner.
Provided by Chef Mo
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
- Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.4 calories, Carbohydrate 2.5 g, Cholesterol 138.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 42.2 g, SaturatedFat 4.7 g, Sodium 665.7 mg, Sugar 0.3 g
SWEET 'N' SPICY BAKED CHICKEN
My girlfriend and I are both college students so this quick and easy chicken recipe was an affordable and tasty hit at our table last night! Requiring just a few ingredients and low prep time makes this a great dish any day of the week. The homemade BBQ sauce goes great on pork and ribs too! Feel free to adjust the sweetness or spiciness to your pleasure.
Provided by Brendon Mock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
- Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
- Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
- Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 43 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 571.8 mg, Sugar 38.9 g
SPICY BAKED CHICKEN BREASTS
Make and share this Spicy Baked Chicken Breasts recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauce:
- Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
- Add the remaining sauce ingredients and bring to the boil.
- Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
- Preheat oven to 220c.
- Line a baking tray with foil and spray it with cooking spray.
- Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
- Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
- Serve at once.
BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE
This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.
Provided by Dedee Royale
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat to 425F degrees.
- Spray a heavy baking sheet liberally with vegetable oil cooking spray.
- In a small bowl place cornstarch.
- In a 2nd small bowl whisk together egg, salt and hot sauce.
- In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
- Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
- Dredge chicken in the cornmeal/bread crumb mixture, coating well.
- Arrange in a single layer on prepared baking sheet.
- Drizzle with a little olive oil.
- Bake 15 minutes till crispy.
- Blend honey and mustard together till smooth and serve with chicken tenders.
SWEET AND SPICY BAKED KETO CHICKEN WINGS
My family loves these low-carb and keto-friendly baked chicken wings! They're a staple around our house during football season. I love to serve them with blue cheese dressing for dipping.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking pan with foil. Spray a wire rack with cooking spray and set inside the baking pan.
- Melt butter in a small saucepan. Mix in hot sauce, sucralose, salt, and garlic powder. Remove from heat and set sauce aside.
- Place chicken wing pieces on the prepared rack.
- Bake in the preheated oven for 15 minutes. Remove from the oven, pour off any juices accumulated in the bottom of the pan, and turn chicken pieces over. Bake for an additional 15 minutes.
- Remove chicken from the oven and transfer to a large bowl. Cover with sauce and toss to coat. Return chicken to the rack on the baking pan and bake until no longer pink at the bone and the juices run clear, 15 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 670.1 calories, Carbohydrate 15.1 g, Cholesterol 137.6 mg, Fat 55.8 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 22.3 g, Sodium 1822.2 mg, Sugar 13.4 g
SPICY HONEY-PEANUT BAKED CHICKEN THIGHS
Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h45m
Yield 2
Number Of Ingredients 8
Steps:
- Season chicken thighs on both sides with salt and pepper.
- Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer chicken thighs to an oven-proof dish.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.2 calories, Carbohydrate 15.8 g, Cholesterol 141.8 mg, Fat 25.1 g, Fiber 1.6 g, Protein 44.5 g, SaturatedFat 6.6 g, Sodium 750.6 mg, Sugar 6.2 g
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
EASY OVEN BAKED SPICY CHICKEN TACOS
These are so simple and delicious. I added Ro-tel and doubled this recipe. I also added a bunch of fresh hot peppers from the garden and used twice the amount of beans. I've posted the recipe as written. YUM YUM
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
- Place the taco shells in the baking dish, standing up.
- Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
SPICY BAKED CHICKEN
Make and share this Spicy Baked Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In plastic bag mix first 6 ingredients.
- Put milk in a bowl.
- Dip chicken in milk, then shake in the bag.
- Coat well.
- Put chicken in a 13x9 pan sprayed with cooking spray.
- Bake, uncovered at 375* for 50 minutes or until juices run clear.
SPICY BAKED SESAME CHICKEN WINGS
This is the best/easiest way to cook wings, in my opinion! They are not fried, not greasy, are lower in calories, and oh so yummy! A little spicy, but not too much, and a little smoky from the chipotle and liquid smoke! Obviously bourbon is optional! I prefer the drummies, but my husband likes the whole wing, minus the wing tips. Your choice!
Provided by Amy McGowen
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a baking rack on top of a baking sheet, and lay chicken wings on top. Spray with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 15 minutes. Flip wings and bake for another 15 minutes.
- While the wings are baking, combine soy sauce, brown sugar, vinegar, cornstarch, chipotle peppers, bourbon, ginger, chile-garlic sauce, hot sauce, sesame oil, and liquid smoke in a small pot over medium-high heat. Bring to a boil, stirring occasionally. Lower heat slightly and simmer for 1 minute. Turn off the heat and keep sauce warm.
- Remove wings from the oven and turn on the broiler; if you can adjust the broiling temperature, select 480 degrees F (245 degrees C).
- Brush sauce on wings, and broil for 5 minutes. Flip wings, brush sauce on the other side, and broil for 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish wings with sesame seeds and serve.
Nutrition Facts : Calories 510.6 calories, Carbohydrate 33.7 g, Cholesterol 95.3 mg, Fat 25.7 g, Fiber 0.8 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 2212.8 mg, Sugar 27.4 g
SPICY BUTTERMILK BAKED CHICKEN
This buttermilk baked chicken is not breaded - yum!
Provided by Rogerson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Pour chicken and marinade into the prepared baking dish.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g
EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)
Provided by á-3424
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!
SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 29
Steps:
- 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.
OLD EL PASO BAKED SPICY CHICKEN TACOS
Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com.
Provided by fognozzle2030
Categories < 60 Mins
Time 1h
Yield 10 Tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- Enjoy!
- Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
- If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
SPICY BAKED PICNIC CHICKEN
Wonderful baked chicken with a spicy twist! Your taste buds will love it!
Provided by Crystal S
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
- Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
- Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
- Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
- Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 408.2 calories, Carbohydrate 35.5 g, Cholesterol 87.2 mg, Fat 10.7 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 4.9 g, Sodium 1564.1 mg, Sugar 6.4 g
SPICY BARBECUE BAKED CHICKEN
When its too wet to barbecue outside, these chicken pieces marinated and baked in a spicy barbeque sauce bring the sunshine back.
Provided by swissseasider
Time 1h15m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200c
- Wash and dry the chicken pieces. If not marinating place in one layer in a roasting tin and sprinkle liberally with chilli flakes and paprika.
- If marinating, place chicken pieces in a bowl and set aside.
- To make the sauce/marinade. Finely chop the onion, garlic and chilli and mix with the all the other ingredients except the water. Gradually add the water until the sauce has the consistency of a thick batter. Alternatively put all the ingredients except the water into a blender and blend to the appropriate consistency by adding the water gradually.
- If marinating, pour the sauce over the chicken pieces and set aside for two or three hours. When ready to cook, remove chicken from sauce and place in roasting tin as in Step 2. Retain the sauce.
- Put roasting tin on a high shelf in pre-heated oven for 15 minutes. Remove and turn chicken pieces over and return to oven for a further 10 minutes. Remove from oven and drain any excess fat/juices. Pour over sauce and return to oven for a further 30 minutes.
- Serve with white rice or pasta and salad
SPICY SICILIAN BAKED CHICKEN
Generously given to me by an online friend (all I know is that her screen name is Succubus - you gotta love a woman with that screen name) that her great-grandmother from Sicily used to cook. As soon as I read it, I had to make it. It can also be made using rabbit. WARNING: the original recipe calls for an ENTIRE jar of hot cherry peppers. It's much too hot this way; only use as many as you think you can stand, because they are HOT!!! Enjoy.
Provided by Glutton
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place the chicken, sausage and potatoes in a 9x13 baking pan.
- Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
- To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
- Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
- Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
- Eat ravenously.
Nutrition Facts : Calories 218.8, Fat 14.4, SaturatedFat 4.5, Cholesterol 65.9, Sodium 317.6, Carbohydrate 1, Protein 20.5
BAKED SPICY CHICKEN WINGS
These chicken wings taste good with curried almond rice and a salad. I've also garnished them with mandarin oranges or chopped peppers for special company.
Provided by Taste of Home
Categories Appetizers Dinner
Time 55m
Yield 6 main-dish or 12 appetizer servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine all ingredients except chicken; heat and stir until blended. Cool to room temperature. Place the chicken in a shallow baking pan; pour sauce over. Cover and let marinate in the refrigerator 12-24 hours. To cook, remove chicken from the marinade and place on a broiler pan. Reserve marinade. Bake at 375° for about 40 minutes or until tender. Turn chicken and brush with marinade occasionally.
Nutrition Facts :
SWEET AND SPICY BAKED CHICKEN
Tastes great and looks good, too. Uses hot pepper jelly and butter as a basting sauce; this bird really is both sweet AND spicy! (Note: Watch the bird closely during baking; the sugar in the jelly makes it a beautiful rich, brown color but can also burn it! If the bird is browning too quickly, cover with an aluminum foil tent and continue baking. Test for doneness by cutting into the thigh or wiggling the leg to see if the bone moves easily.)
Provided by Angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 4
Steps:
- To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
- Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.
Nutrition Facts : Calories 988.5 calories, Carbohydrate 17.5 g, Cholesterol 308.3 mg, Fat 76.3 g, Fiber 0.3 g, Protein 56.7 g, SaturatedFat 32.5 g, Sodium 437.3 mg, Sugar 12.8 g
SPICY BAKED CHICKEN (FROM INDIA) -- MASALEDAR MURGHI
From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.
Provided by mliss29
Categories Chicken
Time 3h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
- Rub this mixture over the chicken pieces, including into flaps and along leg bones.
- Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
- Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
- Bake 20 minutes.
- Turn the pieces over and bake another 25 minutes or until tender.
- Baste the chicken with drippings 3 or 4 times.
- If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
- Arrange chicken on a platter and pour the reduced sauce over them.
Nutrition Facts : Calories 636.7, Fat 47.5, SaturatedFat 11.9, Cholesterol 181.1, Sodium 1336.9, Carbohydrate 5.5, Fiber 1.5, Sugar 0.9, Protein 45.9
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