A flavorful chicken dish with a spicy-sweet glaze, perfect for a quick and delicious dinner.
Pat the chicken thighs dry with a paper towel and season both sides generously with sea salt and cracked black pepper.
Drying the chicken ensures a crispy crust when seared.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Using a cast-iron skillet helps retain heat evenly for better searing.
Place the chicken thighs in the skillet, skin-side down, and cook until golden brown and crispy, about 8-10 minutes.
Avoid moving the chicken too much to allow a good crust to form.
Flip the chicken thighs and cook the other side until fully cooked, about 8-10 minutes.
Check for doneness by ensuring the juices run clear when pierced.
Lower the heat to medium-low and spoon a tablespoon of chili jam over each chicken thigh. Use tongs to coat the chicken evenly in the jam.
Allow the jam to melt and caramelize slightly for a sticky glaze.
Remove the chicken from the skillet and place on a serving plate. Squeeze fresh lemon juice over the chicken before serving.
The lemon juice adds a refreshing brightness to balance the spicy glaze.
Continua nella nostra app per un'esperienza migliore
