Sticky baked chicken thighs served with herbs and spices

Sticky Baked Chicken Thighs

ByCasey Monroe

Why Make This Recipe

Sticky Baked Chicken Thighs are a delicious and easy way to enjoy chicken. The combination of sweet and savory flavors creates a tasty glaze that will have everyone reaching for seconds. This recipe is perfect for family dinners, gatherings, or any night when you want to serve something special without spending hours in the kitchen.

How to Make Sticky Baked Chicken Thighs

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:

  1. Preheat the oven to 220°C/420°F (200°C fan).
  2. Choose a pan large enough to fit the chicken thighs lying flat. Line the pan with foil for easy cleanup.
  3. Place the chicken thighs in the pan.
  4. Glaze 1 – In a bowl, mix the glaze ingredients. Spoon about two-thirds of the glaze over the tops of the chicken (not the undersides). Reserve the rest.
  5. Bake the chicken for 15 minutes, then remove the pan from the oven.
  6. Switch the oven to broil on high, adjusting the shelf to be 20cm/8 inches from the heat source.
  7. Glaze 2 – Spoon some pan juices over the chicken. Then, spread the remaining glaze over the chicken.
  8. Broil the chicken for 8 to 10 minutes until the surface is nicely caramelized.
  9. Remove the chicken and let it rest for a few minutes, uncovered, before serving it with the pan juices.

How to Serve Sticky Baked Chicken Thighs

Serve the Sticky Baked Chicken Thighs with steamed rice or mashed potatoes to soak up the tasty sauce. You can also add a fresh salad or some roasted vegetables on the side for a well-rounded meal. Don’t forget to drizzle some of the pan juices over everything for an extra burst of flavor!

How to Store Sticky Baked Chicken Thighs

To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the chicken for up to 2 months. When you’re ready to eat, simply reheat in the oven or microwave until warmed through.

Tips to Make Sticky Baked Chicken Thighs

  • Make sure to line your pan with foil to make cleaning up easier.
  • For extra flavor, marinate the chicken thighs in the glaze for a few hours or overnight before baking.
  • If you like it spicier, add some cayenne pepper or chili flakes to the glaze.

Variation

You can easily make this recipe with chicken drumsticks or wings instead of thighs. Adjust the cooking time as needed; wings may cook faster while drumsticks may take a bit longer.

FAQs

1. Can I use bone-in chicken thighs?
Yes, you can use bone-in thighs. Just be aware that they may take a little longer to cook.

2. What can I substitute for apple cider vinegar?
If you don’t have apple cider vinegar, you can use white wine vinegar or rice vinegar instead.

3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and glaze ahead of time. Just store them separately in the fridge and bake when you’re ready to serve.