The 2 Ingredient Pepper Jelly Chicken – From Frozen to Cooked, in 1 hour and 45 minutes


The 2 Ingredient Pepper Jelly Chicken

Need to cook lunch or dinner, and forgot to defrost your tray of chicken thighs? No problem. Here is a recipe using 2 ingredients: frozen chicken thighs (that are packed flat on a tray), and a jar (about 1 cup) of pepper jelly sauce. We usually buy the family pack of chicken, which has 8-10 pieces of chicken, therefore this recipe will feed 4-5 people, and you can use leftovers in soups, salads, appetizers, and entrées.
Here we go….

1 tray of frozen chicken thighs, skin on, in a single layer, rinsed

1 jar (about 1 cup) your favorite pepper jelly

1 long pan (either pan, from a chafing pan set, or an aluminum disposable turkey roaster pan, or anything else long, with sides, that you can place the frozen chicken in, in one big slab)

aluminum foil

Preheat oven to 450 degrees. Place chicken in your pan, and evenly spread jar of pepper jelly on top of chicken. Cover well with foil, and bake for 1 hour and 30 minutes. After baking it for 1 hour and 30 minutes, very carefully remove foil (so you don’t burn yourself from steam), and bake for another 15 minutes, to get that beautiful color on top of the chicken. The bottom of your pan will have made a beautiful sauce, which can be drained and used as a dip (as pictured) for the chicken. Please note: during the baking process, because there is no water or fat added, carefully check your chicken to make sure it doesn’t need any water in the pan, and if it seems too dry, then you can add about 3/4 cup of water. That’s it! Let cool and enjoy!


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