Head-Over-Heels Apple Sriracha Baked Chicken

4
Teresa Jacobson

By
@foundmyzen

Anyone that knows me, knows I am obsessed with Apple Butter. I LOVE it! But just eating it by the spoonful straight out of the jar seems a bit odd so I like to see what recipes I can come up with to put it in (check out my Caramel Apple Butter Bread!) and this sauce is FANTASTIC! It's sweet with a hidden "BAM!" of spicy that can catch your taste buds of guard! This will be a new family favorite for sure whether smothered on chicken wings, cocktail wienies, meatballs, chicken legs, pork roast, baked beans... the list is endless! Seriously fantastic! I would not steer you wrong!

Rating:

★★★★★ 4 votes

Comments:
Serves:
8
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

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SAUCE:

3/4 c
apple butter
1-2 tsp
sriracha hot chili sauce
1/4 c
sweet onion, diced fine
1 clove
minced garlic
1 tsp
chinese five spice powder

BAKED CHICKEN:

3 lb
chicken (wings, legs, boneless breasts,etc)
3 Tbsp
olive oil

How to Make Head-Over-Heels Apple Sriracha Baked Chicken

Step-by-Step

  • 1Preheat oven to 350 degrees F. Line baking sheet with foil and spray lightly with nonstick spray. Set aside.
  • 2Rinse and pat dry all chicken pieces. Put pieces in a ziploc or big bowl, add olive oil and a little pepper if desired. No other seasoning is needed as the sauce will rock this chicken!
  • 3Place chicken on prepared pan and bake for about 30 minutes.
  • 4Meanwhile, combine ingredients for sauce. Remove chicken from oven after 30 minutes; coat entirely each piece of chicken. Return to baking pan and return to oven for about 10 minutes or until chicken is cooked through.

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About Head-Over-Heels Apple Sriracha Baked Chicken





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