Chili Sauce Baked Chicken is a delightfully delicious dish that is both sweet and a tad spicy. It’s a recipe that’s a winner every single time with its bold tangy flavor and easy preparation. I am a huge sucker for baked chicken, and this one is one of my favorites. Chili sauce is used to tenderize the chicken and add a unique rich flavor that sets it apart from the usual barbecue sauce. Bring something refreshingly different to the potluck with this simple zesty chicken!
Favorite Chicken Recipes
What kind of chicken is used in this dish?
You can use any type, or cut, of raw or thawed chicken in this recipe. I use skin-on bone-in chicken legs and thighs to make Chili Sauce Baked Chicken. The skin helps retain the juices and those bones actually add to the flavor of the meat by releasing marrow as it cooks. Just some things to keep in mind that could affect your final outcome:
- Bone-in chicken breasts will take longer to bake because the meat is thicker.
- Boneless, skinless chicken breasts will work in this recipe, however, the flavor will not be as savory without the juices released from the skin and the marrow released from the bones. Cooking time will be shortened with boneless chicken (about 30 minutes, or until juices run clear).
- Any type of frozen chicken will make your final dish watery and the sauce will become too thin. Allow chicken to thaw prior to marinating.
How to make Chili Sauce Baked Chicken
When you see just how crazy simple this recipe is, you’re going to make this chicken bake a weekly visitor at your house. The marinade can be prepared and stored (unused) in the refrigerator for up to 3 months.
- Mixing Bowl – used to mix the marinade ingredients
- Large Rectangular Baking Dish – used to bake the marinated chicken
- Marinade – Heinz Chili Sauce, honey, Worcestershire sauce, onion powder
- Chicken – 3 lbs. bone-in skin-on chicken legs and thighs
- In a medium mixing bowl, combine all ingredients and stir until completely blended.
- Rinse off chicken and pat dry with paper towels. Place chicken pieces into a large gallon Ziplock bag. Pour marinade over the chicken and close tightly.
- Refrigerate marinated chicken for at least 2 hours. I usually marinate for about 4 hours to give the flavors plenty of time to do their thing.
- Preheat oven to 350 degrees. Lightly spray a large casserole dish with cooking spray to make clean-up a breeze.
- Remove marinated chicken from refrigerator and line chicken pieces in the casserole dish. Drizzle remaining marinade over chicken. You can pour leftover Chili Sauce Chicken Marinade over the chicken to bake or grill, BUT DO NOT use it on chicken that has been cooked! Sauce that has touched the uncooked chicken should be discarded.
- Bake chicken at 350 degrees for 1 hour, or until juices run clear. Then BROIL for 5 to 10 minutes, or until the top is lightly charred.
Chili Sauce Baked Chicken
Chili Sauce Marinade
- Place chicken pieces into a large gallon Ziplock bag. Pour marinade over the chicken and close tightly. Refrigerate marinated chicken for at least 2 hours.
- Preheat oven to 350 degrees. Lightly spray a large rectangular baking dish with cooking spray.
- Remove marinated chicken from refrigerator and line chicken pieces in the casserole dish. Drizzle remaining marinade over chicken. Bake chicken for 1 hour, or until juices run clear. Then BROIL for 5 to 10 minutes, or until the top is lightly charred.