Sticky Baked Chicken Thighs are a delightful dish that combines savory and sweet flavors, creating a mouthwatering meal that the whole family will enjoy. The chicken thighs become tender and juicy while the glaze creates a sticky, caramelized finish that adds to the flavor.
Why Make This Recipe
This recipe is perfect for busy weeknights or casual gatherings because it is simple to prepare and requires minimal effort. The ingredients are easy to find, and the end result is a delicious meal that looks impressive. Plus, who doesn’t love chicken coated in a flavorful sticky glaze?
How to Make Sticky Baked Chicken Thighs
Making Sticky Baked Chicken Thighs is quick and straightforward. You simply mix the glaze ingredients, coat the chicken, bake, and then broil to achieve that delicious caramelized finish.
Ingredients
- 700g / 1.4lb chicken thighs, skinless boneless (5-7 pieces, Note 1)
- 1/4 cup ketchup
- 3 tbsp brown sugar, lightly packed
- 1.5 tbsp soy sauce, all purpose or light (NOT dark)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce
- 2 cloves garlic, minced
Directions
- Preheat your oven to 220°C/420°F (200°C fan).
- Prepare a pan large enough to fit the chicken thighs lying flat, and line it with foil to make cleanup easier.
- Place the chicken thighs in the pan.
- In a bowl, mix all the glaze ingredients together. Spoon about two-thirds of the glaze over the top of the chicken thighs, but not underneath.
- Bake the chicken for 15 minutes, then remove the pan from the oven.
- Switch your oven to grill/broiler on high and adjust the shelf so it is about 20cm/8 inches from the heat source.
- Spoon the pan juices over the chicken, then dab the remaining glaze onto the chicken.
- Broil the chicken for 8 to 10 minutes until the surface is nicely caramelized.
- Remove the pan and let the chicken rest for a few minutes before serving with the pan juices.
How to Serve Sticky Baked Chicken Thighs
These sticky chicken thighs are best served with sides like rice, mashed potatoes, or steamed vegetables. The sweet and savory flavors make them versatile enough to pair well with various dishes.
How to Store Sticky Baked Chicken Thighs
If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until heated through.
Tips to Make Sticky Baked Chicken Thighs
- For even more flavor, consider marinating the chicken thighs in the glaze overnight.
- Feel free to adjust the sweetness by adding more or less brown sugar according to your taste.
- Make sure not to overcrowd the chicken in the pan so each piece gets nice and caramelized.
Variation
You can easily switch up the glaze by adding different spices or using different types of vinegar for a unique flavor. Try adding some chili flakes for a spicy kick or honey for extra sweetness.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind that they may dry out more easily than thighs. Adjust cooking times accordingly.
2. Can I make this recipe in an air fryer?
Absolutely! Cook the chicken thighs in the air fryer at 200°C/400°F for about 15-20 minutes, or until fully cooked and caramelized, flipping halfway through.
3. How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C/165°F. You can use a meat thermometer to check.
Sticky Baked Chicken Thighs
Ingredients
Main Ingredients
- 700 g 700g / 1.4lb chicken thighs, skinless boneless 5-7 pieces
- ¼ cup 1/4 cup ketchup
- 3 tbsp 3 tbsp brown sugar, lightly packed
- 1.5 tbsp 1.5 tbsp soy sauce, all purpose or light NOT dark
- 1 tbsp 1 tbsp apple cider vinegar
- 1 tbsp 1 tbsp olive oil
- 2 tsp 2 tsp Worcestershire sauce
- 2 cloves 2 cloves garlic, minced
Instructions
Preparation
- Preheat your oven to 220°C/420°F (200°C fan).
- Prepare a pan large enough to fit the chicken thighs lying flat, and line it with foil to make cleanup easier.
- Place the chicken thighs in the pan.
- In a bowl, mix all the glaze ingredients together.
- Spoon about two-thirds of the glaze over the top of the chicken thighs, but not underneath.
- Bake the chicken for 15 minutes.
Broiling
- Remove the pan from the oven.
- Switch your oven to grill/broiler on high and adjust the shelf so it is about 20cm/8 inches from the heat source.
- Spoon the pan juices over the chicken, then dab the remaining glaze onto the chicken.
- Broil the chicken for 8 to 10 minutes until the surface is nicely caramelized.
- Remove the pan and let the chicken rest for a few minutes before serving with the pan juices.
