Jelly-Glazed Chicken Thighs

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Jelly-Glazed Chicken Thighs AI-generated image
30 minTotal time
mediumDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Raspberry or apricot jelly An equal amount of orange marmalade for a similar sweet-fruity glaze.
  • Soy sauce An equal amount of tamari for a similar savory, salty flavor.
  • Fresh herbs Chopped scallions for a fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g
Carbohydrates17 g
Fat21 g

Fiber 0 g · Sugar 15 g · Sodium 490 mg

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Savor the unique blend of sweet and savory with these juicy chicken thighs glazed in a vibrant jelly sauce. Perfect for a quick weeknight dinner or an impressive dish for guests!

Main Dish

Steps

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix the fruit jelly and soy sauce until well combined.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Season the chicken thigh with salt and pepper, then place it skin-side down in the skillet.
  5. Sear the chicken for about 5-7 minutes until the skin is crispy.
  6. Flip the chicken over, brush the jelly mixture generously on top, and transfer the skillet to the preheated oven.
  7. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  8. Remove from the oven and let it rest for a few minutes before serving.
  9. Garnish with fresh herbs if desired and enjoy!

Tips for Jelly-Glazed Chicken Thighs

  • Use a skillet large enough to leave space around the thigh; crowding can soften the skin.
  • The glaze should look glossy and lightly caramelized, not dark or scorched; fruit sugars can brown quickly.
  • Have a plate ready for resting and use a clean utensil for serving so raw-chicken juices do not touch cooked food.

Drink pairing

A dry rosé
Its bright fruit notes complement the jelly glaze, while its crisp finish balances the savory chicken and skin.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done without cutting into it?
The thickest part should be opaque with clear juices, and the meat should feel tender rather than rubbery. Avoid touching the bone when checking.

Can I make the jelly glaze ahead?
Yes. Mix it shortly ahead and refrigerate in a covered container; bring it out while the chicken cooks so it is easier to brush on.

What sides go well with the sweet-savory glaze?
Serve with rice or roasted potatoes and a crisp green vegetable, such as green beans or broccoli, to balance the sticky glaze.
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