Yield: 2 servings

Barbecue Sauce & Cranberry-Pepper Jelly Chicken Quarters

Barbecue Sauce & Cranberry-Pepper Jelly Chicken Quarters

Ingredients

  • 2 large skin-on bone-in leg thigh quarters, (or two breasts of the same)

Seasoning Blend:

  • 2 tsp. seasoned salt, (I use Johnny's)
  • 1 tsp. coarse ground black pepper
  • 1/2 tsp. smoked sweet paprika
  • 1/4 tsp. cajun/creole seasoning, (I use Cajun's Choice Creole Seasoning)

Rest of Ingredients:

  • 2 Tbl. butter
  • 1 Tbl. vegetable oil
  • 1 small to medium onion, sliced
  • 2 Tbl. Sweet Baby Ray's Original Barbecue Sauce
  • 2 Tbl. + 1 tsp. of my homemade Cranberry-Pepper Jelly, or purchased (red or green) jalapeño pepper jelly

Instructions

  • In small bowl, mix together well the seasoning blend. Evenly season both sides of chicken quarters.
  • Melt butter and oil in cast iron pan over medium-high heat. Place chicken pieces into melted butter, skin side-down, and brown for approximately 2 minutes. Turn and brown other side. (Another 2 minutes.) Remove chicken back to plate and turn off heat.
  • Add onions, place chicken back in pan on top of onions skin side-up.
  • Pop into preheated 350º F oven and bake, uncovered, for 1 hour and 15 minutes.
  • In small bowl, stir together the barbecue sauce and the pepper jelly until well mixed.
  • Remove pan and baste tops of chicken with half of barbecue-jelly sauce. Bake for 7 more minutes.
  • Remove and baste with rest of sauce, return to oven and bake for 3-5 minutes longer or until chicken is done.

    • Notes

    If you just don't want to make the homemade jelly, a nice jalapeño pepper jelly (red or green) from the store should work ok. *But remember, it won't have any cranberry flavor and homemade is always better. ;)