Autumn Essentials: Spicy Sweet Baked Chicken

19
Andy Anderson !

By
@ThePretentiousChef

I came up with this recipe, while poking about in the kitchen. I wanted something spicy, but not too spicy, and something that would be rather easy to assemble.

This dish is assembled in a single pan, so cleanup is a snap. In addition, it tastes pretty dang good.

When Autumn starts dropping the temperatures, bake this up and warm your heart and soul.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
3 - 4
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • THE CHICKEN

  • 3 - 4
    chicken thighs, breasts, or legs, bone-in, skin on
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    paprika, sweet or hot
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 Tbsp
    grapeseed oil
  • 4 - 6
    pineapple slices
  • THE SAUCE

  • 1 - 2 large
    jalapeño, seeds removed, and chopped
  • 2 clove
    garlic, minced
  • 1/2 c
    pineapple juice
  • 1/4 c
    apple cider vinegar
  • 1 Tbsp
    coconut sugar

How to Make Autumn Essentials: Spicy Sweet Baked Chicken

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. THE CHICKEN
  4. Chef’s Note: Since this was my first try at this recipe, I made it with chicken thighs and breasts. I wanted to see if the breasts would stand up to the cooking process, as well as the thighs. I discovered that if I used skinless/boneless chicken, the chicken; especially the breasts, came out dry and unappealing. However, when I used skin-on/bone-in chicken, it came out moist and flavorful.
  5. Place a rack in the middle position, and preheat the oven to 425f (220c).
  6. Mix the cumin and paprika with a bit of salt and pepper, and rub it into the chicken.
  7. Add the grapeseed oil to an ovenproof pan, over medium heat.
  8. Chef’s Note: The pan needs to be big enough to hold all the chicken, be ovenproof, with a tight-fitting lid.
  9. When the oil begins to shimmer, add the chicken, skin side down.
  10. Cook until crispy, about 3 – 5 minutes.
  11. Chef's Note: It is not necessary to cook both sides of the chicken... just the skin side.
  12. Remove the pan from the heat, and then remove the chicken from the pan.
  13. Remove any rendered fat from the pan, and then add the pineapple slices.
  14. Place the chicken, skin side up, on top of the pineapples.
  15. Mix all the sauce ingredients together, and pour over the chicken.
  16. Cover the pan, place into the preheated oven, and cook for 20 minutes.
  17. After 20 minutes remove the lid, and brush some of the pan sauce over the chicken thighs.
  18. Return the pan to the oven, uncovered, and bake for an additional 20 – 25 minutes, or until the internal temperature of the chicken reaches 165f (75c).
  19. Chef’s Tip: If you don’t have an accurate instant read thermometer, an alternate method is to prick the chicken with a small knife. If it is done, the juices will run clear.
  20. Chef’s Note: Every 10 minutes open the oven and brush more of the sauce onto the chicken.
  21. PLATE/PRESENT
  22. Serve with some rice, or your favorite veggies, and do not forget to spoon a bit of that yummy sauce over the chicken before serving. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Autumn Essentials: Spicy Sweet Baked Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy




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