There are chicken dishes that require dozens of ingredients and hours of marinating. And then there is this Oven-Baked Chicken Martinique. With just four simple ingredients and almost no effort, you can create a dish that is sweet, tangy, and deeply flavorful. Bone-in, skin-on chicken pieces bake in a luscious sauce made from peach preserves, chili sauce, and dry onion soup mix. The result is sticky, glossy, caramelized chicken with tender, juicy meat and a sauce that is irresistible over rice.
This recipe is inspired by the bold flavors of the Caribbean island of Martinique—where sweet meets heat and every meal is a celebration. The peach preserves provide natural sweetness and a silky texture. The chili sauce adds tangy, tomatoey depth with a gentle kick. The onion soup mix brings savory umami and aromatic notes.
Perfect for weeknight dinners, Sunday suppers, or any time you need a crowd-pleasing meal with minimal fuss. Serve the chicken and sauce over rice, mashed potatoes, or with crusty bread to soak up every last drop.
Why You’ll Love This Recipe
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Only 4 simple ingredients
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Sweet, tangy, savory Caribbean-inspired sauce
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Bone-in, skin-on chicken stays juicy and flavorful
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Sticky, caramelized edges from roasting
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No marinating or complicated steps
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Perfect for feeding a family
Oven-Baked 4-Ingredient Chicken Martinique
Prep Time: 10 minutes | Bake Time: 50-60 minutes (25 covered, 25-35 uncovered) | Resting Time: 10 minutes | Total Time:Approximately 1 hour 15 minutes
Yield: 6 servings
Ingredients
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3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
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1 (18-ounce) jar peach preserves
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1 (10-ounce) bottle mild chili sauce (tomato-based, such as Heinz)
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1 (1-ounce) packet dry onion soup mix
Instructions
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish or coat it with nonstick spray so the sauce does not weld itself to the corners.
2. Prepare the Chicken:
Pat the chicken pieces dry with paper towels and trim any large excess flaps of skin or fat. Arrange the chicken in a single layer in the prepared baking dish, skin side up, leaving a little space between pieces so the heat can circulate.
3. Make the Sauce:
In a medium bowl, combine the peach preserves, chili sauce, and dry onion soup mix. Stir until the preserves are mostly dissolved into the chili sauce and the soup mix is evenly distributed. The mixture should be thick, glossy, and a deep peachy-red color.
4. Coat the Chicken:
Pour the sauce mixture evenly over the chicken, using a spatula to scrape the bowl. Spoon or brush the sauce over the tops of the pieces so every bit of chicken is coated. The sauce will pool around the chicken—that is what you want for juicy meat and lots of pan juices.
5. Bake Covered:
Cover the baking dish loosely with aluminum foil and place it on the center rack of the preheated oven. Bake for 25 minutes, allowing the chicken to gently poach in the sauce and start to become tender.
6. Bake Uncovered:
Remove the foil, baste the chicken with some of the pan sauce, and return the uncovered dish to the oven. Continue baking for another 25 to 35 minutes, basting once more, until the chicken is cooked through, the edges of the sauce are caramelized, and the skin is lightly browned. The internal temperature should reach at least 165°F (74°C) in the thickest part of the meat.
7. Broil for Extra Caramelization (Optional):
If you would like deeper caramelization, switch the oven to broil for 2 to 3 minutes at the end of cooking, watching closely so the sugars in the sauce do not burn. You are aiming for sticky, glossy chicken with darkened, flavorful edges, not blackened spots.
8. Rest and Serve:
Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. This allows the juices to settle and the sauce to thicken slightly. Use a wide spatula or serving spoon to lift out the chicken pieces, spooning some of the peachy pan sauce over each portion. Serve directly from the glass dish while still warm.
Recipe Notes & Pro Tips
Bone-In, Skin-On Chicken: Thighs and drumsticks are ideal for this recipe because they stay juicy and flavorful during baking. The skin helps keep the meat moist and becomes lightly crispy when baked uncovered. Chicken breasts can be used but may become dry; reduce the baking time by 10-15 minutes.
Peach Preserves: Peach preserves provide natural sweetness and a silky, jammy texture. Apricot preserves or orange marmalade can be substituted. Do not use jelly or jam with large fruit pieces, which may burn.
Chili Sauce: Tomato-based chili sauce (such as Heinz) is mild, tangy, and slightly sweet. It is not spicy. Do not substitute sriracha or Asian chili garlic sauce, which are much hotter and have different flavor profiles.
Dry Onion Soup Mix: The onion soup mix adds savory umami, salt, and aromatic onion flavor. It helps balance the sweetness of the peach preserves and chili sauce.
Do Not Skip the Foil: Baking covered for the first 25 minutes traps steam, which gently cooks the chicken and prevents the sauce from burning. Uncovering for the final 25-35 minutes allows the sauce to caramelize and thicken.
Thicker Sauce: If you prefer a thicker, stickier glaze, remove the chicken after baking and pour the sauce into a small saucepan. Simmer over medium heat for 5-10 minutes until reduced to your desired consistency, then pour over the chicken before serving.
Variations
Spicy Chicken Martinique: Add ½ teaspoon of red pepper flakes or 1 teaspoon of sriracha to the sauce mixture. For extra heat, use spicy chili sauce or add 2 chopped chipotle peppers in adobo sauce.
Apricot Chicken Martinique: Substitute the peach preserves with apricot preserves. The apricot adds a slightly tarter, more floral sweetness.
Pineapple Chicken Martinique: Substitute the peach preserves with pineapple preserves. Add 1 cup of drained pineapple chunks to the baking dish along with the chicken. The pineapple adds tropical flavor and texture.
Garlic Chicken Martinique: Add 1 tablespoon of garlic powder or 6 cloves of fresh minced garlic to the sauce mixture. The garlic mellows during baking and adds savory depth.
Herbed Chicken Martinique: Add 2 bay leaves and 1 teaspoon of dried thyme to the baking dish. Remove bay leaves before serving. The herbs add an aromatic, savory layer.
Orange Ginger Chicken Martinique:Substitute the peach preserves with orange marmalade. Add 1 tablespoon of fresh grated ginger to the sauce mixture. The orange and ginger add brightness and warmth.
Serving Suggestions
This sweet, tangy chicken is delicious served with:
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Steamed white rice or brown rice
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Coconut rice for extra tropical flavor
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Mashed potatoes or roasted potatoes
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Buttered egg noodles
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Quinoa or couscous
For a complete meal, add:
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Steamed broccoli or green beans
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Roasted asparagus or Brussels sprouts
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A simple green salad with a tangy vinaigrette
Garnish with fresh parsley or sliced green onions for a pop of color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The sauce will thicken as it cools, and the flavors will continue to meld.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a 350°F oven for 15-20 minutes, covered with foil to prevent the sauce from drying out. Add a splash of water or chicken broth if the sauce is too thick.
This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
This Chicken Martinique recipe is a brilliant example of how a few quality ingredients can create something extraordinary. The combination of peach preserves, chili sauce, and dry onion soup mix creates a sauce that is sweet, tangy, savory, and complex. The peach preserves provide natural sweetness and a silky, jammy texture. The chili sauce adds tangy, tomatoey depth with a gentle kick. The onion soup mix brings savory umami, salt, and aromatic onion flavor.
Baking the chicken covered for the first 25 minutes traps steam, gently cooking the chicken and preventing the sauce from burning. Uncovering for the final 25-35 minutes allows the sauce to caramelize and thicken, creating sticky, glossy edges. The optional broiler step adds even deeper caramelization for those irresistible charred bits.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, memorable meal. With four simple ingredients and a hot oven, you can create Chicken Martinique that is sweet, tangy, and deeply satisfying. Perfect for weeknight dinners or any time you need a taste of the Caribbean.