Save It The first time I made chili jam glaze, I was experimenting with a jar of jam someone had gifted me and never expected it to become such a weeknight staple. The way the sugars bubble and caramelize in the oven creates this incredible sticky coating that makes everyone at the table reach for seconds. My husband actually asked if I could make it every Tuesday after that first try, which says everything about how addictive this sweet-heat combination becomes.
Last summer, I made this for a casual backyard dinner and watched my friend lick the glaze off her fingers without hesitation. That moment when someone abandons all propriety for good food is exactly why I keep coming back to this recipe. The chicken emerges from the oven looking like something from a fancy bistro, but it comes together in the time it takes to set the table.
Ingredients
- 8 bone-in, skin-on chicken thighs: The skin becomes incredibly crispy and helps render fat for juicier meat
- 100 g chili jam: Use your favorite brand or homemade, this is the star that brings sweetness and heat
- 2 tbsp soy sauce or tamari: Adds umami depth and saltiness to balance the jam
- 1 tbsp honey: Extra sweetness helps the glaze caramelize beautifully in the oven
- 1 tbsp rice vinegar or apple cider vinegar: Cuts through the sweetness and adds brightness
- 1 clove garlic, minced: Fresh garlic makes all the difference in the glaze
- 1 tsp fresh ginger, grated: Adds a subtle warmth that complements the chili
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup
- Prep the chicken:
- Pat the thighs dry with paper towels and arrange them skin-side up, seasoning lightly with salt and pepper
- Make the magic glaze:
- Whisk together the chili jam, soy sauce, honey, vinegar, garlic, and ginger until completely smooth
- First coating:
- Brush a generous layer of glaze over each thigh, reserving about one-third for later
- Roast until golden:
- Cook for 30 minutes until the skin starts to crisp and the chicken is nearly done
- Final glaze:
- Remove from oven, brush with remaining glaze, and return for 5 to 8 more minutes until sticky and caramelized
- Rest and serve:
- Let the chicken rest for 5 minutes, then garnish with spring onions, chili, cilantro, and sesame seeds
Save It This recipe has saved me on countless busy weeknights when I want something that feels special but requires minimal brain power. There is something deeply satisfying about pulling that tray from the oven and seeing everyone is face light up at the sight of that glistening, sticky coating.
Making It Your Own
I have experimented with adding different jams to the mix, and mango or apricot work beautifully if you want less heat. Sometimes I throw in a splash of fish sauce for extra depth, though the soy sauce does plenty of heavy lifting on its own.
Side Dish Pairings
Steamed jasmine rice soaks up that extra glaze like nothing else, but roasted broccoli or a crisp cucumber salad help cut through the richness. I have also served this over coconut rice for an even more tropical vibe.
Make Ahead Strategy
You can mix the glaze up to three days ahead and store it in the fridge, which makes dinner prep even faster on busy nights.
- Double the glaze recipe and keep the extra in the fridge for quick meals
- Chicken can be glazed a few hours ahead and kept refrigerated until ready to roast
- Leftovers reheat beautifully in a 180°C oven for 10 to 15 minutes
Save It Hope this becomes your go-to for those nights when you need dinner to feel like a treat without the fuss.
Recipe FAQs
- → What does chili jam taste like?
Chili jam delivers sweet heat from sugar, chilies, and sometimes vinegar or fruit. It balances spice with sweetness, creating a complex glaze that caramelizes beautifully on roasted meats.
- → Can I make this gluten-free?
Yes, simply swap regular soy sauce for tamari. Most chili jams are naturally gluten-free, but always check labels to confirm.
- → How do I know when the chicken is done?
Use an instant-read thermometer to check that the internal temperature reaches 75°C (165°F). The glaze should appear sticky and caramelized, with the chicken skin golden and crisp.
- → Can I use chicken breasts instead?
Breasts work but may dry out more easily. Reduce cooking time to 20-25 minutes and consider bone-in, skin-on pieces for better moisture retention.
- → What sides pair well with this dish?
Steamed jasmine rice soaks up the glaze beautifully. Roasted broccoli, bok choy, or a crisp cucumber salad provide refreshing contrast to the sweet-spicy flavors.
- → Can I make the glaze ahead of time?
Yes, whisk the glaze components together and store refrigerated for up to 3 days. Bring to room temperature before brushing onto chicken.