Crispy Chicken Thighs with a Red Pepper Jelly Glaze

redpepper jelly chicken.jpg

Crispy Chicken Thighs with a Red Pepper Jelly Glaze

  • 4 to 6 bone-in, skin-on chicken thighs

  • Kosher salt

  • 2 tablespoons olive oil

  • 1/3 cup mild red pepper jelly

  • 1 tablespoon soy sauce

  • 2 teaspoons Dijon Mustard

  • Serve with rice and roasted vegetables

Preheat oven to 350°F.

Sprinkle the chicken thighs with a large pinch of salt.

In a large saute pan over medium heat warm the olive oil. Add the chicken skin side down and cook until brown about 4 to 6 minutes.

In a small pan over low heat add the jelly, soy sauce, and mustard. Whisk well until the mixture is dissolved.

Carefully remove the chicken thighs from the pan then pour out any excess oil. Return the chicken thighs to the pan skin side up. Brush the chicken with the jelly mixture.

Place the pan in the oven and roast the chicken thighs for about 18 to 20 minutes or until a meat thermometer reads 165°F.

Let chicken rest for 5 minutes before serving it alongside rice and roasted vegetables.

Makes about 4 servings

Fridge Foraging, ps - chicken thighsAmanda FredericksonComment