# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, approximately 2.6 lbs
→ Glaze
02 - 1/3 cup chili jam
03 - 2 tablespoons soy sauce or 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 Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Pat chicken thighs dry with paper towels and arrange 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 approximately one-third of the glaze for the final coating.
05 - Roast chicken in preheated oven for 30 minutes.
06 - Remove tray from oven and brush remaining glaze over chicken thighs.
07 - Return to oven and roast for additional 5-8 minutes until internal temperature reaches 165°F and glaze is caramelized and sticky.
08 - Let chicken rest for 5 minutes, then transfer to serving platter. Garnish with spring onions, chili slices, cilantro, and sesame seeds if desired.
