2/3 C. grape jelly (I used sugar free)
1/2 C. Ketchup
1/3 C. minced onions
2 T. white vinegar
1 tsp. dry mustard
12 bone-in chicken thighs, skin removed (I used boneless, skinless chicken breasts and I browned them first in a skillet sprayed with non-stick spray.)
In a small pot, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Cook over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.
Arrange chicken pieces in a 9X13-inch baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides. Bake at 400 for about 45 minutes until chicken is very tender. (I baked it at 375 for about 40 minutes since I used boneless breasts.)
This was so good! It reminded me of sweet and sour chicken. I served it over brown rice with baked broccoli and squash.