My mother-in-law has been making this since 1972 and it still gets devoured at every potluck.

My mother-in-law has been making this oven baked 3-ingredient grape jelly barbecue chicken since 1972, and to this day it’s the first dish to disappear at church suppers and family potlucks. It’s the kind of no-fuss, hand-me-down recipe that came from the back of a jar and got scribbled onto a stained index card, then tucked into the front of the recipe box because it was just that reliable. The chicken bakes up sticky and glossy, with a deep burgundy glaze that clings to every piece, and the sweet-tangy sauce tastes like the best parts of a backyard barbecue without having to leave your oven. This is the sort of practical, comforting Midwestern cooking that feeds a crowd, travels well, and feels like home on a plate.

This chicken is right at home on a potluck table with buttered egg noodles, mashed potatoes, or a simple pan of baked beans to soak up that extra sauce. At home, I like to serve it with coleslaw, a green salad, or steamed green beans to balance the sweetness, plus warm dinner rolls or cornbread so nobody leaves a drop behind in the baking dish. It’s also wonderful cooled to room temperature and tucked into soft sandwich buns for an easy buffet-style meal.

Servings: 6

3 pounds bone-in chicken pieces (drumsticks, thighs, or a mix, skin on or off)

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little neutral oil so the chicken doesn’t stick.

Pat the chicken pieces dry with paper towels. If you like, lightly season both sides with salt and black pepper. Arrange the chicken in a single layer in the prepared baking dish, meaty sides up and pieces not tightly crowded so the sauce can bubble around them.

In a medium saucepan over low to medium-low heat, combine the grape jelly and barbecue sauce. Stir gently as the jelly melts, 3 to 5 minutes, until the mixture is smooth, glossy, and evenly blended. Do not let it boil; you just want it warm and pourable.

Pour the warm grape jelly barbecue sauce evenly over the chicken pieces, turning them once or twice with tongs to coat all sides. Finish with the chicken skin side or meaty side facing up so it can caramelize nicely in the oven.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake covered for 30 minutes to help the chicken cook through and stay moist while the flavors soak in.

After 30 minutes, carefully remove the foil and baste the chicken with the sauce from the bottom of the pan, spooning it over each piece. Return the uncovered dish to the oven.

Continue baking uncovered for 25 to 35 minutes more, basting once or twice, until the chicken is cooked through (reaching 165°F/74°C in the thickest part) and the sauce has thickened and turned a deep burgundy color. The edges of the sauce will look slightly caramelized and sticky, and the chicken should be nicely glazed.

For extra caramelization like my mother-in-law always did, turn the oven up to 400°F (200°C) for the last 5 to 10 minutes, or switch to a low broil, watching closely so the sugars in the sauce don’t burn. You’re aiming for a shiny, sticky coating with some darker, flavorful spots.

Remove the baking dish from the oven and let the chicken rest for about 5 to 10 minutes. The sauce will thicken a bit more as it cools, clinging to the chicken and settling into a rich, sticky glaze. Serve straight from the baking dish, spooning extra pan sauce over each piece.

This old-fashioned recipe is very forgiving, and over the years we’ve tried a few twists while keeping the spirit of my mother-in-law’s 1972 version. For a little heat, stir 1/4 to 1/2 teaspoon crushed red pepper flakes or a few dashes of hot sauce into the grape jelly and barbecue sauce mixture. If you prefer boneless, skinless chicken thighs or breasts, reduce the covered baking time by about 10 minutes and keep an eye on them so they don’t dry out; they cook faster but still soak up the sauce well. You can swap in seedless blackberry or cherry jelly if that’s what you have, though grape keeps it closest to the original potluck favorite. For a smokier flavor, choose a hickory or mesquite-style bottled barbecue sauce, or add a tiny splash of liquid smoke. To make ahead for a busy day, arrange the chicken in the dish, pour the cooled sauce over top, cover, and refrigerate for up to 8 hours; when you’re ready, bring the dish closer to room temperature while the oven preheats and bake as directed. Leftovers reheat nicely, and the sauce thickens even more by the next day—wonderful shredded over rice, tucked into sandwich buns, or served alongside baked potatoes for an easy second meal.