Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 3/4 cup (8 ounces) hot pepper jelly
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- Dash freshly ground black pepper
- 10 to 12 chicken thighs
- 2 cups seasoned stuffing mix, finely crushed or ground in food processor
Combine the jelly, butter, mustard, and pepper in a saucepan and heat until melted. Set aside to cool.
Wash the chicken thighs and remove excess skin. If desired, remove all skin. Pat dry.
Coat the chicken thighs with the cooled jelly mixture, then dip in the crushed crumbs. Arrange on the prepared baking sheet.
Bake for 50 to 60 minutes, or until the thighs register about 165° on an instant read thermometer inserted into a meaty part of the thigh.
Serves 6 to 8.
More Chicken Thighs