Chili Jam Chicken Glaze (Printable)

Tender chicken thighs coated in a spicy-sweet chili jam glaze with hints of ginger and garlic.

# Ingredient List:

→ Chicken

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

# How to Make:

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 bowl, whisk together chili jam, soy sauce, honey, vinegar, garlic, and ginger until smooth and well combined.
04 - Brush a generous layer of chili jam glaze over each chicken thigh, reserving approximately one-third of the mixture for finishing.
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 5-8 minutes additional until chicken reaches internal temperature of 165°F and glaze is caramelized and sticky.
08 - Allow chicken to rest for 5 minutes, then transfer to serving platter. Garnish with spring onions, chili slices, cilantro, and sesame seeds.

# Expert Tips:

01 -
  • The glaze caramelizes into something glossy and irresistible without any fussy techniques or hours of babysitting.
  • You get that restaurant-quality sweet-heat balance that tastes way more complicated than the ten minutes it takes to assemble.
  • Bone-in thighs stay impossibly juicy while their skin crisps up, giving you textural contrast in every bite.
02 -
  • Don't skip the paper-towel patting step or your skin will never crisp—I learned this the hard way with soggy-skinned thighs that disappointed everyone.
  • Reserve some glaze for the second brushing because that's what creates the caramelized crust, and the first application alone won't give you that sticky-glazed finish.
03 -
  • Use an instant-read thermometer religiously because it's the only way to guarantee perfectly cooked chicken without cutting into it and losing the juices.
  • Quality chili jam makes a shocking difference—if yours tastes dull, you've found your culprit and upgrading your jar will elevate the entire dish immediately.
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