As you likely know by now, I’m running a giveaway this week for a copy of a GORGEOUS cookbook from Janet and Greta Podleski. The Looneyspoons Collection is full of amazing, healthy recipes that are sure to bring a smile to your family’s faces.
Click here to review another recipe from this cookbook and to enter to win!
Whether it’s the funny titles of the recipes (Example: ”Burger She Wrote” and “All We Need is Loaf”) or the sheer tastebud satisfaction, you’re in for a treat.
So, I was flipping through the book trying to find another recipe that I had to try and I stumbled upon “Miss American Thigh”… and then I started singing the song a little…
When I looked at the recipe, it reminded me of the sauce on those yummy cocktail meatballs I adore. I’m sure you’ve had them: where you mix grape jelly and chili sauce and it becomes a magical BBQ-like sauce?
This recipe is REDONKULOUS. I mean, I absolutely heart it.
Now, you know me… I make modifications. It’s what I do. Truth: I can’t handle dark meat chicken. Just can’t. So, I exchanged the thighs in this recipe for breasts.
Now, I didn’t change the title because Miss America Breast sounded a little to racy for this G-rated blog. I also only made one serving (but wish I would have made more!) Below you’ll find the full recipe as printed in the cookbook, but if the prep looks a little slim… it’s because I divided the recipe by 6.
I know what you’re thinking… I’m a mathematical genius to divide this recipe by 6, but I’m going to let you in on a little secret. I got the COOLEST magnet at Container Store this weekend.
It breaks down all the standard measurements into Tbsp, tsp, oz. And, it made it SO easy to break this recipe down. Click here to see the product and get your own! Worth every penny!
Ok, back to this delicious recipe… you may even have everything in your fridge. Make it tonight!!
Miss American Thigh
From The Looneyspoons Collection
2/3 cup grape jelly
1/2 cup ketchup
1/3 cup minced onions
2 Tbsp. white vinegar
1 tsp. dry mustard
12 bone-in chicken thighs, skin removed (about 3 lbs)
1. In a small pot, stir together the grape jelly, ketchup, onions, vinegar, and dry mustard.
2. Cook over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.
3. Arrange chicken pieves in a 9 x 13 baking dish sprayed with cooking spray. Pour sauce evenly over chicken and turn pieces to coat both sides. Note: I used boneless, skinless chicken breast in place of the chicken thigh. I kept the cooking time and temperature exactly the same which delivered the most delicious, tender chicken.
4. Bake at 400 degrees for about 45 minutes, until chicken is very tender. Serve hot.
I served this dish with a generous portion of roasted broccoli. I snuck it into the oven about 15 minutes after I started the chicken. 30 minutes is usually plenty for my broccoli to gain that nutty, amazing roasted flavor.
Per 1 4-oz. chicken breast serving with 1/6 of the sauce:
CAL 218; CARB 25g; FAT 3g; PROT 21g; FIB 0g; SOD 437mg