Best 2 Sweet And Spicy Baked Chicken Recipes

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Indulge in a tantalizing culinary journey with our irresistible Sweet and Spicy Baked Chicken. This delectable dish combines the perfect balance of sweet and heat, tantalizing your taste buds with every bite. Prepared with a medley of aromatic spices, zesty citrus, and a touch of honey, this chicken emerges from the oven with a crispy golden-brown skin and a moist, succulent interior that will leave you craving for more. Served alongside tender roasted vegetables, this main course promises a symphony of flavors and textures that will be the star of any dinner table. Get ready to embark on a flavor-packed adventure with our Sweet and Spicy Baked Chicken recipe.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SPICY BAKED CHICKEN



Sweet and Spicy Baked Chicken image

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

1 (4 pound) whole chicken
salt and pepper to taste
½ cup hot pepper jelly
1 cup butter

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

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)



Sweet and Spicy Baked Orange Chicken Tenders Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 29

8 chicken tenderloins (about 1 1/2 pounds)
1 tablespoon olive oil
Orange Marinade/Glaze
1/2 cup freshly squeezed orange juice
1/3 cup orange marmalade
2 tablespoons freshly squeezed lemon juice
1/2 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
1 tablespoon low sodium soy sauce
2 tablespoons red wine vinegar
1/2-1 teaspoons sriracha/Asian hot red chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
1 tablespoon cornstarch
Chicken Breading
3/4 cup flour
2 eggs
1/2 cup milk
1/2 cup panko breadcrumbs
3 cups cornflakes cereal, ground*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 garlic powder
1/2 tablespoon butter
Garnish (optional)
green onions
orange zest

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.

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • For a crispier skin, pat the chicken dry before baking.
  • If you don't have a baking dish, you can also cook the chicken in a large skillet over medium heat.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

This sweet and spicy baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, with a crispy skin that is sure to please everyone at the table. The combination of sweet and spicy flavors is perfect for those who enjoy a little bit of heat in their food. This recipe is also a great way to use up any leftover chicken that you may have on hand. So next time you're looking for a quick and easy dinner idea, give this sweet and spicy baked chicken a try!

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