Hawaiian Baked Chicken
Total TimePrep: 5 min. Bake: 35 min.
Super yummy and easy to make. I have used both Sherry and Chicken broth great flavor either way!!
Yum! Great with chicken breasts & honey dijon mustard. Took 45 minutes to cook.- Theresa
Did not like taste and did not meet expectations
Easy and delicious! We used 4 lbs of chicken thighs and I didn't need to alter any of the amounts on the recipe.
I used some of the sauce and marinated the chicken for two hours. Very good
I was planning on making a recipe that called for chicken thighs and I didn't realize it needed to marinate overnight so I began browsing recipes. This sounded good and even better...quick and easy. It was and it was!! It wasn't over the top delicious but for a last minute decision I thought it was pretty decent.
Delicious flavor, and so moist. Didn't use the wine, but it is definitely something I will make again.
I made this recipe using low sodium chicken broth as I did not have the sherry on hand. My guys loved it. It was quick, easy and delicious! Defenitely a keeper.
This was great! It was very tangy and sweet and went well with chicken. I would recommend basting the chicken every now and then to keep it juicy.
Delicious. Made a few minor changes, but basically stuck with the recipe. Didn't have sherry but wanted a flavor other than broth, so I substituted a white table wine. Also used boneless chicken breast because that's what I had on hand, sweet & spicy southwestern mustard rather than spicy brown, olive oil rather than butter, and mixed in the paprika with the rest of the wet ingredients (and sprinkled some on top, I wanted the extra flavor). I left it in the oven closer to an hour to make sure it was totally cooked through. Served with brown rice & steamed snap peas. Absolutely delicious, and soooo easy!