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Pieces of baked chicken glazed with Mrs. Ruth's Balsamic Strawberry Jam arranged on a round rustic wooden serving tray, garnished with fresh sliced strawberries and herbs, with the Balsamic Strawberry Jam jar in the background

Mrs. Ruth’s Balsamic Strawberry Chicken

Sweet, tangy, and deeply savory — this chicken marinates in a blend of Mrs. Ruth's Balsamic Strawberry Jam, balsamic vinegar, garlic, and avocado oil, then gets seared until golden and finished in the oven until perfectly juicy. A warm drizzle of melted jam over the top right before serving takes it over the edge. It's the kind of dish that looks impressive and tastes even better than it looks.

Recipe Details

Prep Time: 15 minutes
Marinate Time: 1–6 hours
Cook Time: 35 minutes
Total Time: About 1 hour 50 minutes
Servings: 8

Ingredients

  • 3–4 pounds boneless or bone-in chicken thighs
  • ½ cup Mrs. Ruth's Balsamic Strawberry Jam, plus more for finishing
  • 3 tablespoons avocado oil, plus 1–2 tablespoons for searing
  • 2 tablespoons balsamic vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt

Directions

  1. In a bowl or blender, whisk together Mrs. Ruth's Balsamic Strawberry Jam, avocado oil, balsamic vinegar, garlic, and sea salt until well combined.
  2. Place chicken thighs in a zip-top bag and pour in the marinade. Seal and shake until all pieces are well coated. Refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
  3. When ready to cook, preheat oven to 350°F. Remove chicken from the fridge and let it come to room temperature for 15 minutes.
  4. Heat a cast iron or stainless steel skillet over medium-high heat with 1–2 tablespoons of avocado oil.
  5. Remove chicken from the marinade and place skin-side down (if using bone-in) in the hot skillet. Sear for 3–5 minutes per side until deeply golden and caramelized.
  6. Remove skillet from the stovetop. Cover tightly with foil or an oven-safe lid and transfer to the preheated oven.
  7. Bake until chicken reaches an internal temperature of 165°F. Boneless thighs will take about 20–25 minutes; bone-in will take 30–35 minutes.
  8. Let chicken rest for 10 minutes. Meanwhile, gently warm a few tablespoons of Mrs. Ruth's Balsamic Strawberry Jam in a small saucepan or microwave. Drizzle over the rested chicken and serve.

Tips & Notes

  • Marinate longer for more flavor: One hour is the minimum; 4–6 hours gives a much deeper, more complex flavor throughout the chicken.
  • Don't skip the sear: The caramelized crust from searing locks in juices and adds a rich depth that oven-only cooking can't replicate.
  • Bone-in vs. boneless: Bone-in thighs stay juicier and have more flavor; boneless cook faster and are easier to serve.
  • Use a meat thermometer: 165°F at the thickest part is the only reliable way to know it's done.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently in a covered skillet with a splash of water to keep it moist.

Flavor Pairings We Love

  • Balsamic Strawberry Jam → chicken, pork tenderloin, duck, brie, goat cheese, arugula
  • Serve with: Roasted asparagus, garlic mashed potatoes, wild rice, or a simple arugula salad
  • Try also: Mrs. Ruth's Summer Fruit Salad with Balsamic Strawberry Dressing as a fresh side to complement the dish
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