Hot pepper jelly adds a little extra flavor to these tasty chicken thighs. I used homemade jalapeno pepper jelly in this recipe, but feel free to use your favorite brand.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 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
Preparation:
Heat oven to 350°. Lightly grease a large baking sheet or spray with nonstick cooking spray.
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
Oven Barbecued Chicken Thighs
Oven Fried Chicken Thighs With Panko and Parmesan
Pinto Bean Cassoulet
Teri's White Chicken Chili
Chicken Thighs With Mushroom and Wine Sauce
