This Retro Plum Jam Chicken Is Sweet, Savory, and Surprisingly Delicious

Preheat the oven to 375ºF.

Use kitchen shears to trim off any excess skin from the chicken thighs, then place them in a 13 x 9-inch baking dish. It’s fine if they’re touching, but try to keep them in a single layer.

In a small saucepan, stir together the jam, soy sauce, sambal or Sriracha, garlic, ginger, and green onions, setting aside a couple tablespoons of the green onions for garnish. Spoon half of the (uncooked) sauce mixture over the chicken thighs. Place the baking dish in the preheated oven and bake the chicken for 45 minutes.

While the chicken is baking, place the saucepan with the remaining sauce on the stove over medium heat. Bring it to a boil, then turn the heat down to medium-low. Simmer the sauce until slightly thickened, about 5 minutes. Turn off the heat.

Take the chicken thighs out of the oven. Turn the heat up to 425ºF. Spoon some of the juices in the baking dish over the chicken thighs, then return them to the oven and bake until well browned, 8 to 10 minutes.

Transfer the chicken thighs to a serving dish. Spoon the thickened sauce from the saucepan over the chicken, sprinkle on the reserved green onions, and serve right away. Refrigerate leftovers, including all cooking juices, in an airtight container for up to 5 days. To reheat, place the chicken and leftover juices in a baking dish, cover it with aluminum foil, then bake at 350ºF until the chicken is warmed through (it should reach 165°F in the center), 30 to 40 minutes. To crisp up the skin, uncover the chicken and turn the heat up to 425ºF, then bake for another 5 to 10 minutes. Love the recipe? Leave us stars and a comment below!