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Tuesday, December 7, 2010

Tangy Chicken

 The easiest of easy and some of the most flavorful, sweet and delicious chicken I ever had. Growing up my Mom would make this for us every once in a while it was always a treat. This would make great wings too, just adjust cooking times to the cut of chicken you use.

1 pkg onion soup mix
1 cup ketchup
3/4 cup orange marmalade (sub for mango, pineapple, or apricot jam)
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 chicken leg quarters

Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray and arrange chicken in dish.

1. Add all ingredients to a small bowl, leaving out the chicken. Stir to combine and pour over chicken to coat every piece.
Bake for 1 hour but check after 45 minutes chicken is done once the juices run clear and the flesh is white in color. (Time varies depending on the size of you're chicken leg quarters.)

Serve with steamed white rice.   

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