Wednesday, March 23, 2011

Apricot Pepper-jelly Chicken

I was intrigued by this recipe, which started off as Orange Marmalade Chicken. I found some apricot pepper jelly (at Marshall's, where else?) and decided to try that instead. I LOVE a little spicy in my food, but this was definitely not too spicy. My roommate had a little too and she said she really liked it. The other bonus was how quick it was. I think I made this around 9pm, and I was very pleased to be eating in less than 20 minutes! :) My idea of a perfect meal... I just made some basmati rice, but you could serve this over sprouts or lettuce too. I think this will be a hit at your house too!

Apricot Pepper-jelly Chicken
Adapted from Cheeky Kitchen
Feeds 4 adults
  • 1 pound chicken tenders (I used shears to cut up breasts)
  • 1/2 cup apricot pepper jelly (or orange/apricot marmalade)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes
Heat a tablespoon or two or olive oil in a pan over medium heat. Brown chicken (couple minutes on both sides). 

While chicken is cooking, whisk together sauce ingredients in a bowl. 


Once chicken is browned, pour sauce over chicken and continue cooking until chicken is cooked through, about 10 minutes total.

Serve over basmati rice or lettuce. 


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  1. What a great idea! I had hot pepper jelly at Christmas-time for the first time and loved it so much that I made some when I got back from vacation. I'm so happy to have another use for it besides eating it with cream cheese and crackers. (Though that's not a bad use, but my thighs would prefer that I find something healthier.)

  2. Thanks Nicole! I LOVE anything with a little spice- especially pepper jelly. You're right- it is REALLY good over cream cheese too- perfect for a party app! You will have to let me know if you try this recipe! :)


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