Plum-Sauced Chicken

This plum-sauced chicken uses plum jelly as the base for a sweet, tangy glaze that gets basted onto roasting chicken pieces until they develop a dark, sticky, lacquered crust. The sauce combines plum jelly with Worcestershire, dark corn syrup, lemon juice, ginger, and onion powder for a glaze that’s fruity and savory at the same time.

The chicken marinates for an hour in the plum mixture, then roasts at a moderate temperature with regular basting. The final 15 minutes at a much higher heat is what caramelizes the glaze into that glossy, almost candied finish. The sugars in the jelly and corn syrup concentrate and darken, creating a crackling exterior.

The pan drippings are saved as a sauce. Skimming the fat leaves behind a concentrated plum-chicken jus that’s too good to waste. Spoon it over rice alongside the chicken.

Chef Tips

• Turn the chicken once during the initial bake so both sides get coated in the glaze.
• Baste frequently. Each layer of glaze builds on the last and creates that thick, lacquered finish.
• Line the roasting pan with foil. The plum jelly caramelizes and burns onto the pan, making cleanup miserable without it.
• Don’t skip the high-heat finish. The temperature jump is what transforms the glaze from sticky to shiny and crisp.

Variations

• Use apricot jelly instead of plum for a lighter, tangier glaze.
• Add a teaspoon of Chinese five spice to the sauce for an Asian-inspired twist.
• Serve with steamed snow peas and jasmine rice as the recipe suggests.