Chile Jam Chicken

1. 1

   Pat the chicken dry and season both sides with salt and pepper.

2. 2

   Heat the oil in a large skillet (cast iron works great to get a crispy crust on the chicken) over medium-high heat.

3. 3

   Put in the chicken thighs.

4. 4

   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.

5. 5

   Flip the chicken and brown for 6-10 minutes, or until you can insert a knife to the bone and no red liquid emerges.

6. 6

   Lower heat to med-low and spoon 1 T of the chile jam over each thigh.

7. 7

   Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan.

8. 8

   Cook for 1-2 minutes to allow the jam to form a glaze.

9. 9

   Remove the thighs to a serving plate and spoon the glaze on top.

10. 10

    Scrape up any bits sticking to the bottom of the pan - these will be the crispiest!

11. 11

    Just before serving, squeeze fresh lemon juice ovef the chicken to brighten the flavors and heighten the sweetness and spice.

12. 12

    Opt - serve with Caramelized Sweet Potatoes and Peaches (posted in another of my recipes).

No additional tips available.