My mother-in-law brought this to a potluck in 1987 and everyone demanded the recipe. The sweet heat combination is absolutely addictive.

This oven baked 3-ingredient Jezebel chicken is the kind of dish that disappears from a potluck table before you’ve even set your purse down. My mother-in-law carried a pan of these glossy, sweet-and-spicy thighs into a church basement back in 1987, and before the evening was over, folks were circling her with paper plates in one hand and pens in the other, begging for the recipe. The secret is an old-fashioned Jezebel-style sauce—pineapple preserves and apple jelly stirred together with a good hit of prepared horseradish and poured over simple seasoned chicken. It bakes up sticky, amber-colored, and just fiery enough to keep you reaching for one more bite.

Serve these Jezebel chicken thighs hot from the oven with simple Midwestern sides: buttered white rice or mashed potatoes to catch the extra sauce, and something green like steamed green beans or a tossed salad to balance the sweetness. They’re wonderful with dinner rolls or slices of soft white bread for mopping up the pan juices. For a potluck, I like to keep them on a warm setting and set out toothpicks so folks can snag pieces right off the foil-lined pan, alongside a tray of dill pickles and coleslaw to cut through the sweet heat.

Servings: 4

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6–8 pieces)

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, and lightly coat the foil with nonstick cooking spray so the glaze doesn’t stick.

Pat the chicken thighs dry with paper towels. Sprinkle both sides lightly with the kosher salt and black pepper. Arrange the thighs skin-side up on the prepared baking sheet, leaving a little space between each piece so the heat can circulate.

In a medium bowl, stir together the pineapple preserves, apple jelly, and prepared horseradish until smooth and well combined. The mixture should be glossy and pourable. If your horseradish is very wet, drain off excess liquid first so the sauce isn’t thin.

Spoon about half of the Jezebel sauce over the chicken thighs, coating the tops and sides well. Use the back of the spoon to spread it evenly, letting some drip onto the foil around the chicken. Reserve the remaining sauce for basting.

Place the baking sheet on the center rack and bake for 20 minutes. Carefully pull the pan out and baste the chicken with some of the remaining Jezebel sauce, focusing on the tops so they stay glossy. If you like visible heat, sprinkle a pinch of crushed red pepper flakes over each thigh at this point.

Return the chicken to the oven and continue baking for another 20–25 minutes, basting once more with any remaining sauce, until the thighs are cooked through, the glaze is thick and amber-colored, and the skins are lightly caramelized. The internal temperature should reach at least 165°F (74°C) when checked in the thickest part without touching the bone.

For extra color and a sticky finish, switch the oven to broil on high for 2–3 minutes at the end of baking, watching closely so the sugars in the preserves don’t burn. You want deep glossy brown spots, not blackened edges.

Remove the pan from the oven and let the chicken rest on the foil-lined sheet for about 5 minutes. The glaze will thicken and cling as it cools slightly. Serve the thighs directly from the pan, spooning any pooled Jezebel sauce over the top so every piece is shiny and well coated.

If you can’t find pineapple preserves, you can use crushed pineapple in juice, well-drained, and bump the apple jelly up slightly to keep the sauce thick and glossy. Some cooks swap in peach or apricot preserves for part of the pineapple for a different fruity note, but try to keep the total amount of fruit and jelly close to the same so the glaze sets properly. For milder heat, reduce the horseradish to 2 tablespoons and skip the red pepper flakes; for bolder heat, use the full 1/4 cup horseradish and a heavier hand with the flakes. Boneless, skinless thighs can be used, but they’ll cook faster (start checking around 20 minutes) and won’t have quite the same rich, sticky skin as bone-in pieces. Wings also work beautifully for a party tray—just reduce the baking time and watch closely. Food safety tips: Always thaw chicken in the refrigerator, not on the counter, and keep raw chicken and its juices away from ready-to-eat foods. Use a clean spoon or brush each time you baste, or set aside some sauce in a separate bowl for basting so it doesn’t get contaminated by raw chicken. Discard any Jezebel sauce that has touched raw chicken and do not serve it uncooked. Check that the thickest part of the meat reaches at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container.