Jezebel Chicken is a Southern-inspired dish that combines tender, juicy chicken with a bold, sweet, and spicy glaze. The signature Jezebel sauce is crafted from fruit preserves, tangy mustard, and a touch of horseradish, creating a unique balance of flavors that dance between heat and sweetness. When baked or grilled, the chicken develops a glossy caramelized coating that is as visually appealing as it is flavorful. This dish is often served with sides like roasted vegetables, rice, or buttery biscuits, making it a comforting yet elegant choice for family dinners or festive occasions. Its vibrant glaze and aromatic spices elevate a simple chicken entrée into a gourmet experience that delights the senses. Quick to prepare and packed with character, Jezebel Chicken is a perfect blend of tradition and creativity on the plate.
Ingredients
- 4 (6 ounce) skin-on, bone-in chicken thighs, patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons apple jelly
- 3 tablespoons pineapple fruit preserves
- 2 tablespoons prepared horseradish, or to taste
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon crushed red pepper
- 1 large shallot, finely chopped
- 2 green onions, thinly sliced
- 1 large garlic clove, minced
- 1 cup chicken broth
- 1 tablespoon unsalted butter, cubed
- chopped fresh parsley for garnish (optional)
Instructions
- Sprinkle chicken evenly all over with salt and 1/4 teaspoon black pepper.
- Arrange chicken skin-side down, in a single layer in a large skillet, and place skillet over medium-high heat. Cook, undisturbed, until skin is crispy and well browned, 6 to 9 minutes. Flip chicken over and cook until golden brown, 4 to 5 minutes, adjusting heat as needed to prevent overbrowning. Transfer chicken to a plate, skin-side up. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. (See Note.)
- Meanwhile, stir together apple jelly, pineapple preserves, horseradish, dry mustard, crushed red pepper, and remaining 1/4 teaspoon black pepper in a small bowl until well combined for Jezebel sauce; set aside.
- Add shallot to drippings in the skillet and cook over medium heat, stirring constantly, until softened and fragrant, about 1 minute. Add green onions and garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in chicken broth, scraping the bottom of the pan to loosen any brown bits.
- Stir prepared jelly mixture (Jezebel sauce) into skillet until combined. Return chicken to the skillet, skin side up. Bring to a simmer over medium heat and cook until a thermometer inserted into thickest portion of chicken registers at least 165 degrees F (74 degrees C), 8 to 10 minutes. Transfer chicken to a large plate. Continue to cook sauce, stirring frequently, until it can lightly coat the back of a spoon and hold a trail when a finger is run through, about 1 minute more.
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Stir in butter, swirling pan until combined, and sauce is glossy.
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Spoon Jezebel sauce over chicken. Garnish with parsley.