Chili Jam Chicken Glaze

There's something about the smell of chili jam caramelizing in the oven that stops me mid-afternoon. A few years back, I was staring at a jar of chili jam in my pantry wondering what to do with it when it hit me—why not glaze chicken thighs with it? The result was so sticky, spicy, and effortlessly delicious that it's become my go-to when I need dinner on the table without the fuss. It's the kind of dish that looks like you've been cooking all day when you've barely been in the kitchen twenty minutes.

I made this for a friend who'd just moved nearby, and she kept asking if the glaze was homemade. When I admitted it was mostly chili jam and pantry staples, she laughed and said it proved the best cooking isn't about complexity—it's about knowing what works. We ate it straight from the baking tray with our hands while sitting on her kitchen floor, sauce dripping everywhere, and it felt like the most natural thing.

Ingredients

• Bone-in, skin-on chicken thighs (8 pieces, about 1.2 kg): The dark meat stays moist during roasting, and the skin crisps up beautifully when glazed. This cut is more forgiving than breasts and tastes richer.
• Chili jam (100 g or about 1/3 cup): The star ingredient—look for one with a good balance of heat and sweetness, or grab a trusted brand from your grocery store's international aisle.
• Soy sauce (2 tbsp, or tamari for gluten-free): Adds savory depth and helps the glaze stick to the chicken while it roasts.
• Honey (1 tbsp): Rounds out the sweetness and helps the glaze caramelize into something glossy and sticky.
• Rice vinegar or apple cider vinegar (1 tbsp): A splash of acid cuts through the richness and brightens the whole glaze.
• Fresh garlic and ginger (1 clove and 1 tsp grated): These add aromatic warmth that keeps the glaze from feeling one-dimensional.
• Spring onions, fresh chili, cilantro, and sesame seeds (for garnish): The fresh toppings are optional but worth it—they add texture and visual pop right at the end.

Instructions

Get your oven and tray ready:

Preheat to 200°C (400°F) and line your baking tray with parchment paper so cleanup is effortless and nothing sticks.

Dry and season the chicken:

Pat those thighs completely dry with paper towels—this is key for crispy skin. Arrange them skin-side up and give them a light pinch of salt and pepper.

Mix your glaze:

Whisk the chili jam, soy sauce, honey, vinegar, minced garlic, and grated ginger together in a small bowl until it's smooth and glossy. You'll have enough to coat and then some.

First glaze and roast:

Brush a generous layer of glaze over each thigh, using about two-thirds of what you've made. Slide the tray into the oven and let it roast untouched for 30 minutes.

Refresh with the remaining glaze:

Pull the tray out, brush the reserved glaze over the chicken, and return it to the oven for another 5 to 8 minutes. You're looking for the glaze to darken and caramelize at the edges while the chicken hits 75°C (165°F) internally.

Rest and serve:

Let the chicken rest for 5 minutes so the juices settle back in. Transfer to a serving platter and scatter with spring onions, chili slices, cilantro, and sesame seeds if you're using them.

Save

One evening, I made this for myself and a neighbor who was having a rough week. We sat on the back step with plates balanced on our knees, talking about nothing important while we ate, and somehow the stickiness of the glaze, the gentle heat from the chili, and the cool cilantro made the conversation feel easier. Food does that sometimes—it's not the ingredient doing the work, it's the moment it creates.

Why This Glaze Works Every Time

The magic is in the balance: chili jam brings heat and sweetness, soy sauce adds umami and saltiness, and honey plus vinegar create a glaze that caramelizes instead of drying out. Garlic and ginger wake everything up so it doesn't taste flat or one-note. It's a formula that's forgiving because the oven does most of the work—you're just coating chicken and watching it transform.

What to Serve Alongside

Steamed jasmine rice soaks up every drop of that sticky glaze, or you could go lighter with a crisp cucumber and radish salad. Roasted bok choy or green beans add color and balance the sweetness without competing for attention. Whatever you choose, let the chicken be the star—it doesn't need much else to shine.

Customizing Your Heat Level

Some nights call for more fire than others. If you like it spicier, stir a teaspoon of sriracha or your favorite hot sauce into the glaze before brushing it on. If heat isn't your thing, look for a milder chili jam or add an extra teaspoon of honey to soften the kick. The beauty of this recipe is that it bends to what you're craving.

• Drumsticks or wings work too if you prefer—just trim the cooking time by 5 to 10 minutes depending on size.
• You can brush the glaze on the chicken the night before and roast it fresh the next day for even more convenience.
• Leftover chicken (if there is any) makes incredible sandwich fillings or salad toppings the next day.

Save

This is the kind of recipe that becomes a regular thing once you make it once—simple enough for Tuesday night, impressive enough for friends, and flexible enough to shift with whatever's in your pantry. Every time I make it, I'm reminded that the best cooking isn't about fancy techniques or rare ingredients, it's about understanding what little things matter and letting them do their job.