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Go Ask Mom

Recipe: Mema and Papa's baked chicken

Posted February 2, 2012

Editor's Note: I'm excited that Holly Taylor, one of the owners at Pullen Park's Pullen Place Cafe, will begin sharing recipes with us here on Go Ask Mom once a month. We have recipes here every Friday. Thank you Holly!

At my house, we're always on the look out for dishes we can make relatively quickly after a busy day. This chicken recipe was given to me by my grandparents years ago and has become a family favorite. The hearty, flavorful sauce makes it a great dish for cooler weather months.

When we have time, my 6-year-old daughter likes to help make the sauce (which can be made in advance and then just poured over your chicken for an even quicker dinner). I've included some ideas for sides and a few tips for making the dish below. I hope you and your family enjoy this as much as mine does!

Mema & Papa's Baked Chicken

Ingredients
3 pounds boneless chicken thighs (white meat can be substituted)
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tablespoon dijon style mustard
1/8 teaspoon chili powder
1/2 teaspoon ground cumin

Directions
1. Place chicken pieces in a relatively large baking dish (I use a 13 x 9 glass pan, but other sizes and types will also work).
2. Measure ketchup, salsa, honey, mustard, chili powder, and cumin into a bowl and stir to mix.
3. Pour sauce over chicken and stir to coat all of the pieces.
4. Bake uncovered at 375-400 degrees until chicken is done (30-50 minutes, depending on how big your chicken pieces are, whether you are using dark or white meat, and how hot your oven is).

Ideas for Sides

This chicken is great served over rice.
Steamed broccoli or green beans with a squeeze of lemon are healthy sides that complement the chicken well.
Sauteed greens (spinach, chard, kale, and/or collards sauteed with a little garlic and olive oil) also pair well with this dish.
For something lighter, make a fresh spinach salad with your favorite toppings. At the cafe, people enjoy our salad topped with diced apples, dried cranberries, toasted pecans, and goat cheese ... though that can become a meal in and of itself!

Tips

Trim fat off chicken pieces before cooking to keep the dish low-fat.
Cut the chicken into smaller pieces to speed up the cooking time. You can have a hot, homemade meal in less than 30 minutes.
The sauce can be made ahead of time and stored in the fridge until you need it. Just pour over your chicken, stir to coat, and bake.
Leftovers make great lunches that are healthier and more economical than going out.

Holly Taylor is the Raleigh mom of one and part of the team behind Pullen Place Cafe & Catering at Raleigh's Pullen Park. Pullen Place features snacks and meals made in-house using seasonal and local ingredients. Click here to read more about Holly and Pullen Place.

3 Comments

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  • Nicole Rose Feb 4, 2012

    Any recipe including mustard as an ingredient catches my eye!

  • snowl Feb 3, 2012

    I have used a very similar sauce over meatloaf.

  • carelesswhisper Feb 3, 2012

    That sounds delicious. I will have to make it.