This Retro Plum Jam Chicken Has Been My Husband’s Favorite Since Childhood

Whether it’s Father’s Day, Valentine’s Day, or any old day that I want to make my husband Brendan’s favorite dish, I whip up my take on his childhood favorite, plum jam chicken. My mother-in-law shared the recipe with me over ten years ago, and I’ve made little tweaks to it over the years while staying faithful to the spirit of the original dish.

Chicken thighs are baked with a mixture of soy sauce, garlic, and a whole cup of plum jam. The chicken ends up coated in a sweet, sticky, salty glaze that you’ll want to lick right off the plate.

The Origins of Plum Jam Chicken

The original recipe my mother-in-law gave me appeared in a 1982 Better Homes and Gardens cookbook titled 100 Best Chicken Recipes. It’s no longer in print, and copies are hard to come by. My mother-in-law doesn’t even have hers anymore—it got lost in the shuffle of moving back in the early 2000s. I actually ordered a used copy as part of Brendan’s Father’s Day present this year (surprise!)—hopefully we’ll find a few more treasures in there.

When I first made this dish many years ago, I followed my mother-in-law’s instructions to the letter. She told me to double the sauce, since Brendan likes his with extra glaze, and to spoon more sauce over the chicken a few times while it’s in the oven.

Over the years, I’ve made things a little less fussy, basting the chicken just once with its cooking juices. A portion of the sauce is reduced to a glaze on the stovetop anyway, so there’s really no need to add more while the chicken bakes. 

Serving Plum Jam Chicken

When I make this recipe, I always keep the rest of the meal super easy. While the chicken bakes, I steam a pot of rice and a green vegetable, usually broccoli. Asparagus, snap peas, or bok choy are also good options. For a special occasion, I pair this meal with a jammy red wine like a Zinfandel or Syrah to complement the plum sauce, and the kids get Shirley Temples. Everybody’s happy, especially Dad.

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