Chili Jam Chicken Glaze (Print Version)

Roasted chicken thighs glazed with a sticky, sweet and spicy chili jam finish.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)

→ Glaze

02 - 1/3 cup chili jam
03 - 2 tablespoons soy sauce (use tamari for gluten-free)
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar or apple cider vinegar
06 - 1 clove garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Garnish

08 - 2 spring onions, thinly sliced
09 - 1 red chili, thinly sliced
10 - Fresh cilantro leaves
11 - Toasted sesame seeds

# How To Make:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Pat chicken thighs dry with paper towels and arrange skin-side up on prepared tray. Season lightly with salt and pepper.
03 - In a small bowl, whisk together chili jam, soy sauce, honey, vinegar, garlic, and ginger until smooth.
04 - Brush a generous layer of glaze over each chicken thigh, reserving about one-third of the mixture for later use.
05 - Roast chicken in oven for 30 minutes.
06 - Remove tray from oven and brush remaining glaze over chicken thighs.
07 - Return to oven and roast for 5 to 8 minutes, until chicken reaches internal temperature of 165°F and glaze is caramelized and sticky.
08 - Let chicken rest for 5 minutes, then transfer to serving platter. Garnish with spring onions, chili slices, cilantro, and sesame seeds as desired.

# Expert Advice:

01 -
  • The glaze caramelizes into this glossy, sticky coat that tastes like you spent way more effort than you actually did.
  • Bone-in thighs stay juicy and forgiving, so even if your oven runs hot, you won't end up with dried-out chicken.
  • It's genuinely gluten-free without tasting like a compromise, and the whole thing comes together in under an hour.
02 -
  • Don't skip patting the chicken dry or you'll end up with steamed skin instead of crispy—it's the one step that separates good from great.
  • Reserve that second batch of glaze before you brush the first one on, because once it's on the tray, it's hard to separate and you want enough for that final caramelized coat.
03 -
  • If your chili jam is very thick, thin it slightly with a splash of water before whisking so the brush application goes smooth and even.
  • An instant-read thermometer removes all guessing—stick it into the thickest part without hitting bone, and you'll nail the perfect doneness every time.
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