Best 7 Chicken With Plum Glaze Recipes

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**Whet your appetite with our sumptuous Chicken with Plum Glaze, a culinary masterpiece that tantalizes your taste buds with its sweet and tangy allure. Embark on a delightful journey of flavors as we unveil three enticing recipes:**

1. **Classic Chicken with Plum Glaze:** This timeless recipe showcases the harmonious blend of sweet and savory flavors. Marinated chicken breasts are seared to perfection, then basted in a luscious plum glaze made from fresh plums, honey, and a hint of ginger. The result is a succulent and flavorful chicken dish that is sure to impress.

2. **Plum-Glazed Chicken Thighs with Roasted Vegetables:** Elevate your meal with delectable chicken thighs glazed in a sticky plum sauce and roasted alongside a medley of colorful vegetables. The chicken thighs emerge tender and juicy, while the vegetables caramelize to perfection, creating a vibrant and wholesome dish that nourishes both body and soul.

3. **Plum-Glazed Chicken Wings with Sriracha Dipping Sauce:** Ignite your taste buds with these tantalizing chicken wings coated in a sweet and spicy plum glaze. Perfectly crispy on the outside and succulent on the inside, these wings are an irresistible appetizer or game-day treat. Served with a fiery sriracha dipping sauce, they pack a punch that will leave you craving more.

Here are our top 7 tried and tested recipes!

PLUM-GLAZED ROAST CHICKEN



Plum-Glazed Roast Chicken image

I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 14

4 medium oranges, halved and seeds removed
1 roasting chicken (6 to 7 pounds)
1 teaspoon garlic powder
1 teaspoon salt
1 can (15 ounces) plums
1/4 cup butter, cubed
1 medium onion, chopped
3/4 cup thawed lemonade concentrate
1/3 cup chili sauce
1/4 cup reduced-sodium soy sauce
2 teaspoons Dijon mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops hot pepper sauce, optional

Steps:

  • Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.

APRICOT GLAZED CHICKEN WITH DRIED PLUMS AND SAGE



Apricot Glazed Chicken with Dried Plums and Sage image

This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour; sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.

Provided by Dave Lieberman

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
  • Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
  • If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
  • Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Nutrition Facts : Calories 412 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 238 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 36 grams, Sugar 29 grams

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE



Savory Stuffed Chicken Breast with Plum Glaze image

Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!

Provided by Shannon :)

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
¼ cup chicken stock
⅓ cup chicken stock
⅓ cup plum jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
  • Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
  • Bake in preheated oven for 25 minutes.
  • While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
  • Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g

CHICKEN IN PLUM SAUCE



Chicken in Plum Sauce image

The secret is in the sauce in this delicious main dish. Honey, plums and garlic combine to make a sauce that adds mouthwatering flavor to tender, juicy chicken.-Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 7

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3/4 cup all-purpose flour
3 tablespoons canola oil
2 cans (16-1/2 ounces each) whole plums, pitted
1/2 cup honey
1 tablespoon white vinegar
1 to 2 garlic cloves, minced

Steps:

  • Coat chicken pieces with flour; brown in oil in a large skillet over medium heat. Transfer to a greased 13-in. x 9-in. baking pan. , Drain plums, reserving syrup; remove pits and coarsely chop plums in a food processor. Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic; bring to a boil. Cook and stir for 2 minutes. Pour over chicken. , Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 536 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 90mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 34g protein.

PLUM GLAZED CHICKEN



Plum Glazed Chicken image

Make and share this Plum Glazed Chicken recipe from Food.com.

Provided by Barb in WNY

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 lbs chicken parts
salt
1/4 cup vegetable oil
2 tablespoons butter
1 cup plum jam
1 tablespoon catsup
2 teaspoons lemon rind, grated
1 tablespoon lemon juice
2 teaspoons ginger
1/8 teaspoon hot pepper seasoning
1/2 teaspoon anise seed, crushed
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon clove

Steps:

  • Rinse chicken; dry well.
  • Sprinkle generously with salt to season.
  • Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
  • Arrange in shallow baking dish.
  • Spoon glaze over chicken.
  • Bake at 375°F, basting with glaze in pan, about 45 minutes.
  • Gingered Plum Glaze: Slowly heat plum jam until it melts.
  • Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.

ROAST CHICKENS WITH PLUMS



Roast Chickens With Plums image

This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half

Steps:

  • Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
  • Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
  • Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
  • When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
  • In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
  • Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
  • Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams

SEARED CHICKEN THIGHS WITH PLUM GLAZE



Seared Chicken Thighs With Plum Glaze image

This came from Fresh Market. Once a week they have cooking presentations that they do and you get to sample what they cooked. This one Sat. was this and it was so delicious. Putting recipe here so I don't lose it. The wine that they used was called Diseno Malbec but I am sure any red would work. For the chutney they used the brand Virginia Chutney Company. Serve over garlic mashed potatoes or wild rice.

Provided by FrenchBunny

Categories     Poultry

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
6 boneless chicken thighs
2 shallots (finely chopped)
1/2 cup red wine
1/2 cup chutney (Spicy Plum)
1/2 cup chicken broth
salt (to taste)
pepper (to taste)

Steps:

  • Heat a saute pan over medium high heat for 2 minutes or until very hot. Season chicken with salt and pepper.
  • Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.
  • Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.
  • Remove pan from heat and add wine and scrape up bottom of pan.
  • Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes).
  • Serve immediately.

Nutrition Facts : Calories 525.6, Fat 37.9, SaturatedFat 9.6, Cholesterol 157.9, Sodium 273.4, Carbohydrate 3.4, Sugar 0.4, Protein 33.6

Tips:

  • Use a variety of plums: Different types of plums will give your glaze different flavors. For a sweeter glaze, use ripe red or black plums. For a more tart glaze, use underripe green plums. You can also use a combination of different types of plums to create a unique flavor.
  • Simmer the glaze: Simmering the glaze will help to thicken it and develop its flavor. Be sure to simmer the glaze over low heat so that it doesn't burn.
  • Glaze the chicken frequently: Baste the chicken with the glaze every few minutes while it is cooking. This will help to keep the chicken moist and flavorful.
  • Serve the chicken with rice or noodles: Chicken with plum glaze is a delicious and versatile dish that can be served with a variety of sides. Try serving it with rice, noodles, or roasted vegetables.

Conclusion:

Chicken with plum glaze is a sweet and savory dish that is perfect for a weeknight meal. The glaze is easy to make and the chicken can be cooked in the oven or on the stovetop. This dish is sure to be a hit with your family and friends.

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