Gingerbread Chicken
Sticky glazed gingerbread chicken bring the flavor of a staple holiday dessert to the dinner table in entree form.
Prep Time5 minutes mins
Cook Time50 minutes mins
Course: Easy Main Course, main course - chicken
Cuisine: German Inspired
Servings: 4 servings
Calories: 490kcal
- 12 chicken thighs bone-in, skin-on
- ¼ cup molasses
- 2 tablespoons lime juice
- 1½ tablespoons ground ginger
- 1 tablespoon honey
- 1¼ teaspoons allspice
Preheat oven to 350-degrees Fahrenheit (175-degrees Celsius)
Spray the baking dish with cooking spray and add the chicken skin side up.
Season the chicken with salt and pepper to taste.
Whisk the molasses, lime juice, ginger, honey, and allspice in a medium bowl.
Use a pastry brush and brush half the gingerbread glaze over the chicken.
Bake the chicken for 40 minutes in a preheated oven.
Remove the chicken and brush on the remaining gingerbread glaze.
Return the chicken to the oven and continue baking for an additional 10-15 minutes or until the chicken reaches 165-degrees (using an instant read thermometer).
If using a different cut of chicken, make sure you cook the chicken until it reaches an internal temperature of 165 degrees.
Store any leftovers in a airtight container in the refrigerator for up to 5 days.
May be frozen. Cook, cool completely, and store in a airtight freezer container for up to 3 months.
Serving: 1serving | Calories: 490kcal | Carbohydrates: 22g | Protein: 66g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 322mg | Sodium: 311mg | Potassium: 1181mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 4mg