Cherry Jalapeño Chicken
Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com.
The jalapeño is mild but feel free to kick it up by adding more. There is just something so special about a bite full of spicy and sweet and this chicken with it's crispy tangy skin will be your families favorite too!
Ingredients
2 packages
Black Cherry Jam unsweetened
11 ½ oz
Jalapeño, see note
1
Garlic Powder
1 tablespoon
Onion Powder
2 teaspoon
Salt
1 teaspoon
Black Pepper
½ teaspoon
Apple Cider Vinegar
2 tablespoon
Ketchup unsweetened, I like Noble Made
¼ cup
Coconut Aminos
2 tablespoon
Utensils
- small bowl
- baking pan
Instructions
Preheat oven to 350°
Line a rimmed pan with parchment paper
In a small bowl, combine all ingredients except chicken, mix well (or you can combine in blender to chop up jalapeños even more)
Place chicken on pan
Divide sauce to save some for dipping
Spoon sauce onto chicken pieces
Roast 60 minutes until skin looks crispy and chicken reaches 165˚
Enjoy!
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