Ingredients for Vincent Price's Chicken Sweet And Hot
- 1 whole (3-4 pound) chicken, quartered
- Butter (not included in recipe)
- Worcestershire Sauce (not included in recipe)
- Garlic (not included in recipe)
- Red Currant Jelly (not included in recipe)
- Dijon Mustard (not included in recipe)
- Orange Juice (not included in recipe)
- Powdered Ginger (recipe uses 1 tablespoon grated fresh ginger)
- Tabasco Sauce (not included in recipe; 1/2 teaspoon cayenne pepper is used for heat)
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How to Make Vincent Price's Chicken Sweet And Hot
- In a medium saucepan, combine 1 cup apricot preserves, 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 1 teaspoon ground cloves, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper.
- Heat gently over medium-low heat, stirring frequently, until the apricot preserves are melted and the sauce is smooth and well combined (about 5-7 minutes).
- Remove from heat and let the sauce cool completely.
- Quarter a whole (approximately 3-4 pound) chicken. Place the chicken pieces in a large bowl or resealable bag. Pour the cooled sauce over the chicken, ensuring all pieces are coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Preheat oven to 350°F (175°C). Place the marinated chicken in a roasting pan.
- Cover the roasting pan with foil and bake for 60 minutes.
- Remove the foil, increase the oven temperature to 400°F (200°C), and baste the chicken with the remaining sauce. Continue baking, basting frequently, until the chicken is golden brown and the juices run clear when pierced with a fork (about 30-45 minutes).
- Serve immediately with steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
114g
Fat
101g
Carbs
13g
