Chili Jam Chicken Glaze (Print)

Tender roasted chicken thighs with a sticky, spicy chili jam glaze that enhances savory flavors.

# Ingredients:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 pounds)

→ Glaze

02 - ⅓ 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 (optional)

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

# Instructions:

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 mixing bowl, whisk together chili jam, soy sauce, honey, vinegar, minced garlic, and grated ginger until smooth.
04 - Brush a generous layer of glaze over each chicken thigh with a pastry brush, reserving approximately one-third of glaze for later use.
05 - Roast chicken in preheated oven for 30 minutes.
06 - Remove tray from oven and brush remaining glaze over chicken thighs.
07 - Return to oven and roast for additional 5 to 8 minutes until internal temperature reaches 165°F and glaze is caramelized.
08 - Allow chicken to rest for 5 minutes, then transfer to serving platter. Garnish with spring onions, chili slices, cilantro, and sesame seeds if desired.

# Pro Tips:

01 -
  • The entire meal comes together in under 45 minutes, so weeknight dinner stress actually disappears.
  • You get that coveted caramelized, sticky exterior while the thighs stay impossibly juicy inside.
  • It's naturally gluten-free if you use tamari, and the flavor profile is sophisticated enough to impress anyone at your table.
  • This is one of those rare recipes where the ingredient list is short but the depth of flavor punches way above its weight.
02 -
  • Don't skip the resting period—I learned this the hard way when I couldn't wait and ended up with a slightly drier chicken, whereas that five minutes of patience makes a shocking difference in juiciness.
  • The glaze will look thin in the bowl but it concentrates and caramelizes dramatically in the oven heat, so resist the urge to add more or you'll end up with an oversweetened mess.
  • Dry your chicken thighs thoroughly before seasoning; any moisture clinging to the skin will steam instead of crisping, and you're after that shatteringly crisp exterior.
03 -
  • An instant-read thermometer removes all guesswork and honestly makes you feel like a confident cook instead of someone anxiously cutting into chicken to check doneness.
  • If your glaze starts darkening too quickly before the chicken is cooked through, tent the tray loosely with foil for the final few minutes—it's a small adjustment that prevents burnt edges and saves the day.
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