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

  1. Preheat oven to 350 degrees F. Line baking sheet with foil and spray lightly with nonstick spray. Set aside.
  2. Rinse 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!
  3. Place chicken on prepared pan and bake for about 30 minutes.
  4. Meanwhile, 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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