Chile Jam Chicken

• 4 bone-in skinless chicken thighs
• sea salt, to taste
• freshly cracked black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons chile pepper jam
• 12 lemon, juice of

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.
3. Put in the chicken thighs.
4. 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.
5. Flip the chicken and brown for 6-10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
6. Lower heat to med-low and spoon 1 T of the chile jam over each thigh.
7. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan.
8. Cook for 1-2 minutes to allow the jam to form a glaze.
9. Remove the thighs to a serving plate and spoon the glaze on top.
10. Scrape up any bits sticking to the bottom of the pan - these will be the crispiest!
11. Just before serving, squeeze fresh lemon juice ovef the chicken to brighten the flavors and heighten the sweetness and spice.
12. Opt - serve with Caramelized Sweet Potatoes and Peaches (posted in another of my recipes).

chicken, salt, freshly cracked black pepper, olive oil, chile pepper, lemon

Taken from www.food.com/recipe/chile-jam-chicken-513440 (may not work)