Chile Jam Chicken
"An easy and delicious chicken recipe. The chile jam adds spice and sweetness to the chicken. This recipe comes from Daphne Oz. She serves it with caramelized sweet potatoes and peaches. I will post that recipe, too. It's a great combination, but I love the chicken recipe alone, too! This recipe serves two (2 thighs per person),but you can easily increase the amounts."
photo by JackieOhNo!
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- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 4 bone-in skinless chicken thighs
- sea salt, to taste
- freshly cracked black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons chile pepper jam
- 1⁄2 lemon, juice of
directions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the oil in a large skillet (cast iron works great to get a crispy crust on the chicken) over medium-high heat. Put in the chicken thighs. Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes. Flip the chicken and brown for 6-10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
- Lower heat to med-low and spoon 1 T of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1-2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan - these will be the crispiest!
- Just before serving, squeeze fresh lemon juice ovef the chicken to brighten the flavors and heighten the sweetness and spice.
- Opt - serve with Caramelized Sweet Potatoes and Peaches (posted in another of my recipes).
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Reviews
-
This was spice, but not too much spice. I didn't have a large cast iron pan, so I used an electric skillet; mine didn't get crispy due to that. It was good anyway! I added more jelly on top before eating. -
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Excellent! I used breasts instead of thighs and they were just fine. Thanks for sharing, LIG! -
Delicious, slightly sweet chicken, so easy yet looks so special! Served with the recommended Recipe#513421; these recipes were perfect together. Because the side dish used coconut oil and coconut oil performs better on high heat, I used that instead of olive oil. I couldn't find chile pepper jam, but I found Howard's Hot Pepper Relish, to which I added 2 teaspoons sugar to make it "jam-like". There was just a hint of heat in my sauce. Can't wait to make this again! Made for Spring 2014 Pick A Chef. -
Wow, a lot of flavor for little effort. I used boneless skinless chicken breasts, so reduced the cooking time, and TJ’s chile jam. I will definitely be making this again! -
Loved, loved, LOVED this chicken! So simple and SOOOO good! The glaze was sticky and spicy and sweet and I'm definitely making this again.
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
