CHICKEN JAMETTES
A beautiful mid-week or weekend meal; Chicken MINI Jamettes — with the perfect amount of sweet and saltiness. The choice of jam is really what makes or breaks this dish. It's always so hard for me not to eat all of them in one sitting because they're so mini!
INGREDIENTS & EQUIPMENT
⅔ cup ketchup
¼ cup honey
1 tbsp apricot jam
3 cloves garlic
18-24 chicken drummettes
Mixing bowl
Measuring cups and spoons
Whisk
Tongs
Pyrex dish
Foil
METHOD
PREHEAT oven to 350℉
ADD ketchup, honey, apricot jam, and garlic to a medium bowl
WHISK together until combined
ADD chicken to the mixture
COAT the chicken in the mixture using tongs
TRANSFER chicken to a pyrex dish
COOK in oven, covered, for 60 minutes
UNCOVER and cook for another 30 minutes more
SERVE with rice, mashed potatoes, or on its own
NOTES
OVER ACHIEVERS: You can marinate the chicken up to 2 days in the fridge.
LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge.
SWAPS: You can use a whole chicken if you prefer. | You can cook uncovered for around 45 minutes instead.
