In The Kitchen With K.I.N.S. - Plum Chicken
A simple, family-friendly chicken recipe from In the Kitchen with K.I.N.S that combines plum jam, honey, orange juice, soy sauce, and garlic to create a sweet and savory glaze. We adapted the original recipe by doubling it and Pargit boneless chicken thighs instead of chicken with bone. After a short marinade, the chicken is baked until tender and juicy, making it an easy weeknight meal that's perfect served over rice.
Equipment
- 1 measuring cup
- 1 measuring cup
- 1 large bowl
- 1 baking dish
Ingredients
- 1 kilo (4.4 lb) boneless chicken thighs (pargit)
- 1 cup plum jam
- ½ cup honey
- ½ cup orange juice
- 6 tbsp soy sauce
- 2 tsp minced garlic (we used heaping teaspoons
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the plum jam, honey, orange juice, soy sauce, and garlic until well combined.
- Add the chicken and coat each piece thoroughly. Marinate for about 30 minutes
- Transfer the chicken and marinade to a baking dish in a single layer.
- Bake uncovered for 30 minutes, basting once halfway through.
- Recipe Note: The original recipe called for baking the chicken uncovered first, then covering it with foil for the final 20–30 minutes. Since I used pargit that were mostly submerged in the sauce, I left the dish uncovered for the entire cooking time, basting occasionally. The sauce kept the chicken moist, so covering it wasn't necessary.
- Spoon the sauce over the chicken before serving.