Blueberry Earl Grey Tea Jam Glazed Chicken

1Preheat your oven to 375°F (190°C).

2In a small saucepan over medium heat, combine the Blueberry Earl Grey Tea Jam (1 cup), soy sauce (2 tablespoons), balsamic vinegar (1 tablespoon), minced garlic (2 cloves), and grated ginger. Stir well and bring to a gentle simmer. Cook for about 5 minutes until the mixture thickens slightly, then remove from heat.

3Pat the chicken thighs (4) dry with paper towels. Season both sides with salt and black pepper.

4In a large ovenproof skillet, heat the olive oil (1 tablespoon) over medium-high heat. Add the chicken thighs (4), skin-side down, and sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes on the other side.

5Remove the skillet from heat and brush the chicken thighs (4) generously with the blueberry Earl Grey tea jam (1 cup) glaze. Make sure to coat them well.

6Sprinkle the fresh thyme leaves (1 tablespoon) over the glazed chicken thighs (4) and arrange the lemon (1) slices around them in the skillet.

7Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

8Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes before serving.

9Serve the glazed chicken thighs (4) with the lemon (1) slices and any extra glaze from the skillet drizzled over the top.