Baked Sweet-and-Sour Chicken

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons ketchup

2 tablespoons orange marmalade or apricot preserves

2 teaspoons low-sodium soy sauce

2 teaspoons balsamic vinegar

1 1-inch piece ginger, peeled and finely grated

Large pinch of cayenne pepper (optional)

2 bell peppers (1 red, 1 yellow), quartered lengthwise

1 bunch scallions, cut into 3-inch pieces

3 teaspoons extra-virgin olive oil

Kosher salt

8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)

Cooked white rice, for serving (optional)


  1. Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt. 
  2. Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables. 
  3. Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

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