Gingerbread Chicken
Sticky glazed gingerbread chicken bring the flavor of a staple holiday dessert to the dinner table in entree form.
Servings: 4 servings
Calories: 490kcal
Equipment
- kitchen timer optional
Ingredients
- 12 chicken thighs bone-in, skin-on
- ¼ cup molasses
- 2 tablespoons lime juice
- 1½ tablespoons ground ginger
- 1 tablespoon honey
- 1¼ teaspoons allspice
Instructions
- 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).
Notes
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.
Nutrition
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
