Creole Basil Tomato Glazed Chicken
Yields: 4 servings
  • 4 skinless chicken leg quarters*
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 (8.5-ounce) jar Locally Preserved Creole Basil Tomato Jelly
  • ½ teaspoon hot sauce
  • Garnish: tomato slices, fresh basil
  1. Preheat oven to 350°. 
Line a large rimmed baking 
sheet with foil, and spray 
with cooking spray.
  2. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add 
2 chicken leg quarters; cook until browned, about 3 minutes 
per side. Place on prepared pan. Add remaining 1 tablespoon oil, and repeat with remaining chicken. In a small bowl, whisk together jelly and hot sauce.
  3. Bake, occasionally turning and basting with jelly mixture, until a meat thermometer inserted in 
thickest portion registers 165°, about 35 minutes. Remove from oven. Place on a serving platter. 
Garnish with sliced tomato and fresh basil, if desired.
*Four skinless chicken legs 
and 4 skinless chicken thighs 
may be substituted.

A substitute for Locally Preserved's Creole Basil Tomato Jelly can be found here.
Recipe by Louisiana Cookin at