If desired garnish with 1-2 tablespoons chopped chivesoptional
Instructions
Preheat oven to 350°F (175°C).
Whisk together all the ingredients except the chicken thighs in a small saucepan.
Place the saucepan over medium heat and bring to a gentle simmer. Let it simmer for a few minutes and then set aside.
While waiting for the mixture to boil, place the skinless chicken thighs in a 13 x 9" baking dish.
Pour the sauce over the chicken and turn over the chicken to ensure it is coated evenly.
Bake, uncovered, in the oven for 50-55 minutes or until an internal temperature of 165°F/74°C is reached. Baste the chicken with the sauce every 15 minutes or so.
Let the chicken rest for a few minutes before serving. If desired, garnish with fresh herbs like chopped chives or Italian parsley.
Video
Notes
Use a meat thermometer to avoid overcooking. Chicken is done at an internal temperature of 165°F/74°C. [source]
The chicken stays moister and tender by baking at a lower temperature (325°F to 350°F) for longer.
The grape jelly can be replaced with other jams and jellies like Saskatoon spread.
Keeping the chicken juicy is as simple as basting it frequently with its marinade and flipping it every 15 minutes to ensure it cooks evenly in the oven.
Let the chicken rest for a few minutes before serving, allowing the internal juices to redistribute.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from recipe found in The Montreal Gazette