Sticky Spicy Chili Jam Chicken

# What You'll 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

# Method:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.

02 - Pat the chicken thighs dry with paper towels and arrange them skin-side up on the prepared tray. Season lightly with salt and pepper.

03 - In a small bowl, whisk together the chili jam, soy sauce, honey, vinegar, garlic, and ginger until smooth.

04 - Brush a generous layer of the chili jam glaze over each chicken thigh, reserving about one-third of the glaze for later basting.

05 - Roast the chicken in the oven for 30 minutes.

06 - Remove the tray from the oven. Brush the remaining glaze over the chicken thighs.

07 - Return to the oven and roast for an additional 5 to 8 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the glaze is caramelized and sticky.

08 - Let the chicken rest for 5 minutes, then transfer to a serving platter. Garnish with spring onions, chili slices, cilantro, and sesame seeds if desired.

# Expert Suggestions:

01 -

The glaze gets sticky and caramelized while the chicken skin stays crispy—it's honestly the best of both worlds.
Everything comes together in under an hour, which means you can actually make this on a weeknight without losing your mind.

02 -

Don't skip drying the chicken thighs—moisture is the enemy of crispy skin, and that's where half the pleasure comes from.
The glaze will look thin at first, but it thickens as the chicken roasts and reduces, so trust the process and don't add more honey.

03 -