Chili Jam Chicken Glaze (Printable)

Roasted chicken thighs with a sticky chili jam glaze delivering sweet and spicy flavors in every bite.

# Ingredient list:

→ 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Pat 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 chili jam, soy sauce, honey, vinegar, garlic, and ginger until smooth.
04 - Brush a generous layer of chili jam glaze over each chicken thigh, reserving about one-third of the glaze for the final coating.
05 - Roast the chicken in the oven for 30 minutes.
06 - Remove the tray from the oven and 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 caramelizes into this addictive sticky shell that tastes way more complex than the handful of ingredients it takes to make.
  • It's genuinely a weeknight winner because once the chicken hits the oven, you're mostly just waiting and refunding garnishes, which feels like you're barely working.
  • Those crispy-skinned thighs stay so juicy inside that even people who usually pick breast meat will ask for seconds.
02 -
  • Don't skip patting the chicken dry—wet skin steams instead of crisps, and you'll lose half of what makes this dish special.
  • Save some glaze for the final brush because that second application is what creates the caramelized, sticky finish that feels restaurant-quality.
03 -
  • Use an instant-read thermometer to check doneness because 75°C is the sweet spot where the chicken is safe to eat but still juicy, not dry.
  • If your glaze starts looking too dark before the chicken is cooked through, tent the tray loosely with foil for the second roast to protect it while the thighs finish cooking.
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