Sticky Baked Chicken Thighs
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
297 kcal
-
Course
Main Course
Sticky Baked Chicken Thighs
Description
This recipe prepares skinless, boneless chicken thighs glazed with a sauce combining ketchup, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, and minced garlic. The chicken is placed in a foil-lined pan to facilitate easy cleanup and prevent sticking. After an initial bake to cook through, the chicken is broiled with additional glaze and pan juices to develop a caramelized, sticky surface. Resting before serving allows juices to redistribute and intensifies flavor.
The glaze ingredients work together to give a balance of sweetness, acidity, and savory depth, adhering well to the chicken thighs. Using boneless thighs ensures tender meat that cooks evenly. The broiling step adds texture and color through caramelization.
This preparation suits a casual dinner and pairs well with rice, mashed potatoes, or steamed vegetables. Adjustments using alternative sauces or spices are possible, and tips for cooking chicken with skin and bone or breast meat are provided in the notes for variation and guidance.
Ingredients
- 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1
Glaze (Note 2 for subs):
- 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 clove garlic minced
Instructions
- Preheat oven to 220°C/420°F (200°C fan).
- Pan - Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil (you'll thank me later), place thighs in pan.
- Glaze 1 - Mix Glaze ingredients together. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
- Bake 15 minutes, remove pan.
- Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
- Glaze 2 - Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
- Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
- Rest - Remove and stand for a few minutes (uncovered) before serving with pan juices.
Notes
- Adjust oven cooking time if using smaller chicken thighs to avoid overcooking.
- For skin-on, bone-in thighs or drumsticks, bake at 180°C/350°F longer with turns and glazing to achieve caramelization.
- Chicken breast can be used but may lack the same caramelization; broiling is recommended for best results.
- The glaze is flexible: ketchup can be substituted by other tomato-based sauces; brown sugar by honey or maple syrup; soy sauce variations may be used cautiously.
- Use foil to line the tray for easy cleanup; avoid parchment under broiler as it may catch fire.
- Potential added seasonings include hot sauce, herbs, or spices like paprika or cumin for flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297cal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 166mg | 55% |
| Sodium | 701mg | 29% |
| Potassium | 526mg | 11% |
| Sugar | 12g | 24% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
