Chicken Thighs with Grape Jelly Sauce



4 to 6 servings



1 cup grape jelly
3/4 cup ketchup
1/2 cup minced onions
2 tbsp. white vinegar
1 tsp. dry mustard
3 lbs. chicken thighs, skin removed


Preheat oven to 350°F. In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard. Heat over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.

Arrange chicken pieces in a 13 x 9-inch baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides. Bake uncovered for 1 hour, until chicken is very tender. Makes 4-6 servings.

Author's Comments

This sauce is sooo yummy!!

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