Jam Glazed Chicken
This Habanero Jam Glazed Chicken is an easy, flavorful recipe made with juicy chicken, simple seasonings, and a sweet and spicy habanero fruit jam that turns into a glossy sauce right in the pan.
Equipment
- Cutting board and knife
- Mixing bowl
- Measuring cups and spoons
- Stainless steel skillet or frying pan
- spatula
Ingredients
- 2 Chicken breasts 30 oz
- 2 tablespoons oil
- 1 teaspoon finely chopped fresh garlic
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 1½ teaspoon of salt
- 4 tablespoons Profanity Jam
Instructions
- Cut the chicken breasts into the size and thickness you prefer. Remove any excess fat, skin, cartilage, or unwanted pieces.
- Place the chicken in a bowl and add the oil, finely chopped fresh garlic, oregano, black pepper, and salt. Mix well until the chicken is evenly coated with the oil and seasonings.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Heat a stainless steel skillet or frying pan over medium-high heat. Once the pan is hot, add the chicken pieces and cook for 3 to 5 minutes on the first side, depending on the thickness of the chicken.
- Flip the chicken and add the Profanity Jam to the pan. Any fruit will taste delicious with the chicken. Continue cooking for another 3 to 5 minutes, or until the chicken is golden on both sides and fully cooked.
- Remove the chicken from the pan. If the jam sauce is still too thin, let it cook for a little longer until it thickens.
- Serve the chicken with the jam sauce on top, accompanied by rice, broccoli, or your favorite side dish.
Video
Notes
- You can use chicken breast, thighs, or drumsticks, bone-in or boneless. Adjust the cooking time depending on the thickness of the chicken pieces.
- The 30 minute resting time helps the chicken absorb the flavors of the marinade better, but if you are short on time, you can cook it right away.
- Add the jam after flipping the chicken. This helps prevent the fruit sugars from burning during cooking.
- If the sauce becomes too thick, add a teaspoon of water and mix until you reach the desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Use the sauce left in the pan to serve over the rice or vegetables, because it holds a lot of the flavor from the recipe.