Sticky Baked Chicken Thighs
Sticky Baked Chicken Thighs are a delightful dish combining savory and sweet flavors, perfect for the whole family. The chicken becomes tender and juicy with a caramelized sticky glaze.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For extra flavor, marinate the chicken thighs in the glaze overnight. Adjust sweetness by adding more or less brown sugar to taste.