Ingredients

Instructions

  1. Pat the chicken dry and season both sides with salt and pepper.
  2. 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.
  3. 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!
  4. Just before serving, squeeze fresh lemon juice ovef the chicken to brighten the flavors and heighten the sweetness and spice.
  5. Opt - serve with Caramelized Sweet Potatoes and Peaches (posted in another of my recipes).