Pepper Jelly Glazed Chicken Recipe with a Sweet and Spicy Twist

Let me tell you, this pepper jelly glazed chicken recipe has saved my dinner plans more times than I can count. It started with a jar of pepper jelly I got from a farmer’s market in Brooklyn. I wasn’t exactly sure what I was going to do with it, but once I tried it on roasted chicken? Game over. The sweet heat was everything.

This dish has quickly become one of my favorite go-to recipes for busy weeknights or even casual weekend gatherings. It’s quick, low-effort, but feels like you put in real time and love. The glaze is sticky, spicy, a little tangy, and it caramelizes beautifully in the oven. Whether you serve it with roasted veggies or over fluffy rice, it’s a crowd-pleaser every single time.

Here’s Why You’ll Keep Coming Back to This Chicken

• The sweet and spicy combo from the pepper jelly glaze is totally addictive
• It’s incredibly easy to make with minimal prep
• You can use chicken thighs, breasts, or drumsticks, it’s versatile
• The glaze caramelizes in the oven for that perfect sticky finish
• It’s a great balance of bold flavor and comfort food simplicity

Want to adjust it for your needs? No problem.

• Use sugar-free pepper jelly for a low-carb option
• Swap chicken for tofu or cauliflower for a vegetarian spin
• Make it gluten-free by double-checking the jelly and soy sauce labels

Get a Head Start with These Easy Prep Steps

If you’re anything like me, a little prep makes all the difference between calm cooking and kitchen chaos. This pepper jelly glazed chicken recipe is simple, but these quick tasks will help streamline your dinner flow and make everything more relaxed and fun when it’s time to cook.

Here’s what you can prep ahead:

• Trim and pat dry your chicken: Whether you’re using thighs, breasts, or drumsticks, make sure they’re trimmed and dried so they crisp up in the oven.
• Make the glaze: Mix up your pepper jelly, soy sauce, garlic, and spices ahead of time and keep it in the fridge for up to 3 days.
• Marinate the chicken (optional): If you want deeper flavor, toss the chicken in half the glaze and marinate for a few hours or overnight.
• Chop any sides: If you’re serving with veggies or salad, get your chopping done early so it’s all ready to go.

Recipe Card: Pepper Jelly Glazed Chicken

Pepper Jelly Glazed Chicken Recipe

Recipe by Soukayna

3.0 from 1 vote

Course: DinnerCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

380

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 4 bone-in, skin-on chicken thighs (or 4 chicken breasts)

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

• 0.5 teaspoon smoked paprika

• 0.25 teaspoon garlic powder

• 1 cup red pepper jelly (or hot pepper jelly)

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 2 cloves garlic, minced

• 1 tablespoon olive oil

Directions

• Preheat your oven to 400°F. While it’s heating, line a baking dish with foil for easy cleanup.
• Pat your chicken dry with paper towels, then season both sides with salt, pepper, smoked paprika, and garlic powder.
• Heat olive oil in a skillet over medium heat, and sear the chicken, skin-side down, for about 3 to 4 minutes until golden. Flip and cook the other side for 2 minutes. Transfer the chicken to your prepared baking dish.
• Make the glaze: In a small saucepan, combine the pepper jelly, soy sauce, apple cider vinegar, Dijon mustard, and minced garlic. Bring it to a gentle simmer over medium heat, stirring frequently, until smooth and slightly thickened (about 3 to 5 minutes).
• Brush about half of the glaze over the chicken, coating it generously.
• Bake uncovered for 25 to 30 minutes, brushing with more glaze halfway through, until the chicken is fully cooked and caramelized. Internal temp should hit 165°F.
• Let it rest for 5 minutes before serving. Drizzle with leftover glaze or serve it on the side.

Notes

• You can swap red pepper jelly with jalapeño jelly if you want more heat.
• Chicken thighs stay juicier, but chicken breasts also work great here. Just don’t overcook them.
• Want it extra crispy? Broil the chicken for 2 minutes at the end for a charred finish.

Nutrition Facts

• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 570mg
• Carbohydrates: 18g
• Sugar: 15g
• Protein: 29g

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Make It Better: My Favorite Chicken Glaze Hacks

I’ve made this pepper jelly glazed chicken recipe more times than I can count, and trust me, these little tricks take it from good to totally unforgettable. It’s all about balancing flavors, locking in juiciness, and letting that glaze shine. Here’s what I’ve learned over the years.

• Pat the chicken really dry before seasoning and searing. Moisture on the skin stops it from crisping up.
• Use skin-on, bone-in chicken for extra flavor and moisture. Boneless works too, but adjust the cook time to avoid drying it out.
• Don’t skip the sear. A quick sear in the pan before baking builds amazing flavor and texture.
• Simmer the glaze just until thickened, not bubbling hard. You want it pourable and smooth, not candy-like.
• Baste halfway through baking and again right before serving for max flavor.
• Let it rest for a few minutes after baking to keep the juices in.
• Use a meat thermometer. It takes the guesswork out and helps avoid overcooking.

From Chicken to Tofu: Ways to Reinvent This Pepper Jelly Glazed Chicken Recipe

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. That’s the beauty of this pepper jelly glazed chicken recipe, it’s flexible. Whether you’re adjusting for diet, preference, or just experimenting, here are a few ways you can reinvent this dish without losing its soul.

• Spicy Mango Glaze: Replace pepper jelly with mango chutney and add a pinch of red pepper flakes. It gives a sweet tropical vibe with a little kick. Simmer the chutney with a splash of vinegar to loosen it for glazing.
• Grilled Version: Fire up the grill and brush the chicken with the pepper jelly glaze during the last 5 minutes of grilling. Keep basting and turning for a beautiful char and sticky finish.
• Air Fryer Method: Cook the chicken at 375°F in the air fryer for about 18 to 22 minutes, flipping once. Brush with the glaze halfway through and again at the end.
• Make it with Tofu: Firm tofu work great with this glaze. Just adjust the cooking time accordingly. For tofu, press it well and pan-sear first for texture.

Keep It Fresh and Flavorful Later

To Store:

• Let the chicken cool completely before storing.
• Place it in an airtight container and keep in the fridge for up to 4 days.
• If you have extra glaze, store it separately in a small container to brush on before reheating.

To Freeze:

• You can freeze cooked, glazed chicken for up to 2 months.
• Wrap each piece tightly in foil, then place in a freezer-safe zip bag or container.
• Defrost overnight in the fridge before reheating.

To Reheat:

• Oven: Preheat to 350°F. Place chicken in a baking dish, cover loosely with foil, and heat for 10 to 15 minutes. Brush with reserved glaze if needed.
• Stovetop: Heat a nonstick pan over medium-low, add a splash of water or chicken broth, and cover until heated through.
• Microwave: Place chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warm.

Real Answers to Common Questions About Pepper Jelly Glazed Chicken

Wrapping It Up with Flavor and Heart

There’s something so satisfying about how simple and delicious this Pepper Jelly Glazed Chicken recipe is. It checks all the boxes, easy prep, bold flavor, and a dish that never fails to impress whether you’re cooking for family or friends. If you’ve been looking for a fun twist on chicken that still feels comforting and familiar, this is it.

Give this recipe a try, and I promise it’ll land a permanent spot in your dinner rotation. And if you’re craving more bold, flavor-packed dishes, don’t miss my Chicken Wings in Air Fryer or my ever-popular Miso Salmon Recipe.

Happy cooking and let me know how it turns out for you.