Chicken with an Orange, Sweet Chili, Red Pepper Jelly BBQ Sauce

Serves 4


4 boneless, skinless chicken thighs
Salt and pepper to taste
3 T oil
Parsley to garnish

 Bbq Sauce:

3 heaping T hot & sweet chili jam (like Trader Joe’s Brand)
2 heaping T red pepper jelly
1 t orange zest
Juice from 1 orange, or about ¼ C
Dash of ground cardamom
2 heaping T brown sugar
1/8 C catsup
2 T red onion minced


  • The secret to this sauce is the combination of heat, sweet, sour elements. Mixing it with a little catsup and brown sugar turns it into a snappy BBQ sauce!
  •  Make sure chicken is room temperature. Pat dry, and season with salt and pepper. Sear both sides of a well-seasoned chicken thigh in hot oil sprinkled with salt and pepper. When chicken is seared but not cooked all the way through, cover the 4 thighs with the BBQ sauce you assembled from the jam down to the onion. Turn heat to low, cover and let bubble for about 4 minutes until chicken is done. Serve with creamy rice and buttery carrots.

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