- ½ cup Bonnie’s Jams Red Pepper Jelly
- ½ cup low sodium soy sauce
- 5 cloves garlic, minced
- 3 Tbs. peeled and grated fresh ginger
- 2 lbs. bone in, skin on chicken thighs
In small bowl, mix together Bonnie’s Jams Red Pepper Jelly, soy sauce, garlic and ginger, until mixture is combined. Place chicken in shallow baking dish. Pour ½ of the marinade mixture over the chicken, and turn to coat both sides. Cover tightly and marinate in the refrigerator for at least four hours, preferably overnight. Reserve remaining marinade in covered container in the refrigerator.
Preheat oven to 375 degrees. Remove chicken from the refrigerator while oven is heating up. Cover the bottom of a sheet pan with foil.
Remove chicken from marinade, and place skin side up onto sheet pan. Bake for 30 minutes, turning pan half way through cooking. Remove chicken from the oven and increase oven temperature to 400 degrees. Brush chicken with reserved marinade and return to oven. Bake for an additional 10 to 15 minutes or until chicken is beautifully browned and juices run clear when pierced with a fork. Continue baking for another 30 minutes or until chicken is beautifully browned and juices run clear.
Serve with rice and wok seared broccoli or bok choy. Top with thinly sliced green onions.