Sticky Spicy Chili Jam Chicken

There's something about the smell of chicken skin crisping up in the oven that makes me abandon whatever I'm doing in the kitchen. One Tuesday evening, I was standing there with a jar of chili jam I'd picked up on a whim, and it hit me—what if I turned that sweet-spicy heat into a glaze? Twenty minutes later, my kitchen smelled like caramelized magic, and I realized I'd stumbled onto something that would become my go-to when I needed dinner to feel special without the fuss.

I made this for my sister's impromptu dinner party last month, and watching people's faces light up when they tasted that first bite of spicy-sweet chicken was worth every minute. One guest asked if I'd ordered it from a restaurant, and I couldn't help but grin while casually mentioning it took me forty-five minutes total. That's the kind of dish that makes you feel like you're a better cook than you actually are.

Ingredients

• Bone-in, skin-on chicken thighs (8 pieces, about 1.2 kg): Thighs are forgiving and stay juicy even if you're not a pro—they're way more reliable than breasts for roasting.
• Chili jam (100 g or about 1/3 cup): This is your secret weapon; it brings depth and sweetness that you can't fake with hot sauce alone.
• Soy sauce (2 tbsp, or tamari for gluten-free): Use tamari if you're avoiding gluten, and don't skip this—it adds umami that makes the whole glaze sing.
• Honey (1 tbsp): Balances the heat and helps the glaze caramelize beautifully in the oven.
• Rice vinegar or apple cider vinegar (1 tbsp): The acidity cuts through the richness and keeps everything from feeling too heavy.
• Garlic (1 clove, minced): Fresh is non-negotiable here; jarred garlic will change the whole vibe.
• Fresh ginger (1 tsp, grated): This adds warmth and prevents the glaze from tasting one-dimensional.
• Spring onions, red chili, cilantro, and sesame seeds (for garnish): These finish the dish with brightness and texture that makes people actually pause before eating.

Instructions

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Get your oven ready and prep the pan:

Heat your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps cleanup easy and prevents the glaze from sticking.

Dry and season the chicken:

Pat the chicken thighs completely dry—this is crucial for crispy skin. Lay them skin-side up on the tray and season lightly with salt and pepper, letting them sit while you make the glaze.

Build the glaze:

Whisk together the chili jam, soy sauce, honey, vinegar, garlic, and ginger in a small bowl until it's smooth and well combined. Taste it—this moment tells you if you want it spicier or more balanced.

First glaze coat:

Brush a generous layer of glaze over each chicken thigh, then reserve about one-third for later. This two-stage approach means you get flavor cooked in and a sticky finish.

First roast:

Pop the tray into the oven for 30 minutes. You'll start smelling it after about fifteen minutes, and that's when you know it's working.

Second glaze and final roast:

Pull the tray out, brush the remaining glaze over each piece, then roast for another 5 to 8 minutes until the skin is deeply browned and the glaze looks glossy and caramelized. Check that the thickest part reaches 75°C (165°F) with an instant-read thermometer.

Rest and garnish:

Let the chicken rest for five minutes before transferring to a serving platter. Top with spring onions, chili slices, cilantro, and sesame seeds for that finishing touch.

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I remember my partner taking one bite and saying it tasted like something we'd gotten from a restaurant, which felt like the highest compliment my kitchen could receive. That's when I realized this dish had crossed over from being just dinner into being something that actually impressed people—and that changed how I thought about weeknight cooking.

Making the Glaze Your Own

The beauty of this recipe is how flexible it is once you understand the balance. I've added sriracha for extra heat, swapped the vinegar for lemon juice, and even used different chili jams depending on what I had. The key is keeping that sweet-salty-spicy trinity in check—change one element too much and the whole thing gets thrown off.

What to Serve Alongside

Steamed jasmine rice is my default because it soaks up all that glaze dripping off the chicken. I've also done roasted bok choy on the side, which picks up little bits of caramelized glaze and becomes almost sweet itself. A crisp cucumber salad cuts through the richness and makes the meal feel balanced rather than heavy.

Storage and Leftovers

This actually tastes great cold the next day, which is surprising considering how gooey it is fresh from the oven. I've chopped up leftover chicken and tossed it into grain bowls or rice papers for something completely different. The glaze hardens slightly when chilled, which somehow makes the flavors even more concentrated.

• Store leftovers in an airtight container for up to three days, and reheat gently in a 160°C oven so the glaze doesn't burn.
• The glaze recipe alone can be made ahead and kept in the fridge for a week if you want to meal-prep.
• If you're doubling the recipe for a crowd, make the glaze in the same proportions—it scales perfectly.

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This dish has quietly become my answer to the question of what to cook when I want to feel capable without spending hours in the kitchen. It's become one of those recipes I make without thinking, which is exactly how you know it's truly yours.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this glaze?

Bone-in, skin-on chicken thighs are ideal as they stay juicy and develop crispy, caramelized skin when baked with the glaze.

→ Can I adjust the spiciness level?

Yes, adding sriracha or hot sauce to the glaze increases heat, while omitting chili slices for garnish reduces overall spiciness.

→ What can I substitute for chili jam if unavailable?

A blend of chili paste with honey or jam can replicate the sweet-spicy flavor profile in a pinch.

→ How long should the chicken rest after roasting?

Allow the chicken to rest for about 5 minutes post-roasting to retain juices and enhance tenderness.

→ Are there suggested side dishes to pair with this chicken?

Steamed rice, roasted vegetables, or a fresh, crisp salad complement the rich glaze and balance the meal.