Sticky, spicy glazed chicken thighs with chili jam, honey, and garlic for a sweet-heat finish. Perfect for weeknight dinners or casual gatherings.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 pounds)
→ Chili Jam Glaze
02 - 1/3 cup chili jam (about 3.5 ounces)
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
→ Optional Garnish
08 - 2 spring onions, thinly sliced
09 - 1 red chili, thinly sliced
10 - Fresh cilantro leaves
11 - Toasted sesame seeds
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Pat the chicken thighs thoroughly dry with paper towels. Arrange them skin-side up on the prepared baking sheet. Season lightly with salt and pepper.
03 - In a small bowl, whisk together the chili jam, soy sauce, honey, vinegar, minced garlic, and grated ginger until completely smooth and well combined.
04 - Brush a generous layer of the chili jam mixture over each chicken thigh, reserving approximately one-third of the glaze for the final basting.
05 - Roast the chicken in the preheated oven for 30 minutes, allowing the skin to begin crisping and the fat to render.
06 - Remove the baking sheet from the oven. Brush the remaining glaze generously over each chicken thigh, coating evenly.
07 - Return to the oven and roast for an additional 5 to 8 minutes, until the chicken reaches an internal temperature of 165°F and the glaze is caramelized and sticky.
08 - Let the chicken rest for 5 minutes to allow juices to redistribute. Transfer to a serving platter and garnish with sliced spring onions, chili, cilantro, and sesame seeds if desired.
