Sticky Glazed Christmas Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
6 - 8 people
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Calories
564 kcal
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Course
Main Course
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Cuisine
American
Sticky Glazed Christmas Chicken
Description
Sticky Glazed Christmas Chicken combines chicken pieces with a marinade packed with orange zest and juice, brown sugar, vinegar, Dijon mustard, and warming spices such as cinnamon, allspice, ground ginger, and star anise. The chicken is ideally marinated for 24 hours to allow the flavors to infuse fully, then roasted in the oven. During roasting, frequent basting with the pan juices helps the sugars caramelize, creating a glossy, sticky glaze and deep golden color on the skin. Cooking bone-in, skin-on chicken ensures the meat stays juicy under the caramelized crust, reminiscent of a mini ham in appearance and texture. The dish is served on leafy greens with orange wedges and zest curls to complement the sweet and tangy flavors.
The combination of the sticky, caramelized skin and tender meat provides a satisfying texture contrast, with the aromatic spices adding seasonal warmth. This chicken is suited for festive occasions where the caramelized glaze can be a centerpiece on the table.
Practical tips include ensuring the skin is on for proper caramelization, using a ziplock bag for thorough marinating, and techniques for adjusting the glaze thickness if needed. Leftovers keep well refrigerated for four days and reheat without losing moisture or stickiness. The recipe can be made ahead by freezing the marinated chicken and thawing it in the fridge before cooking.
Ingredients
- 1.2 kg / 2.4 lb chicken thigh Note 1, skin on, bone in
- 800g / 1.6 lb chicken drumstick or more thighs (Note 1
Marinade
- 5 tsp orange zest; from 2 oranges
- 1/2 cup orange juice (from the zested oranges)
- 1/4 cup cider vinegar (sub white wine, sherry or champagne vinegar)
- 1/2 cup brown sugar , lightly packed
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp ground cinnamon
- 1 1/2 tsp allspice
- 1 tsp ground ginger
- 2 star anise whole
- 2 tsp salt
- 1/2 tsp black pepper
Serving and garnishes
- 2 orange cut into wedges or halved then sliced
- leafy greens like endive, watercress, for the bed, good value
- orange Note 3, zest; curls
Instructions
Marinate Chicken
- Mix Marinade ingredients in a jug. Pour over chicken in a large ziplock bag (Note 2). Massage to coat, then marinate chicken for ideally 24 hours (bare minimum is 3 hrs, 12 hrs is ok).
Cook
- Preheat oven to 200°C/390°F (180°C fan).
- Line 2 trays with foil then parchment/baking paper (you'll thank me later).
- Distribute chicken on trays, then pour the marinade over. Roast 30 minutes.
- Roast for a further 20 minutes, basting with pan juices 2 or 3 more times until the chicken is deep golden and sticky. At first, the juices will be watery but in the final 10 minutes or so, they will thicken and darken. Once this happens, baste more frequently and heavily. (Note 4)
- When the top tray is almost ready, switch the tray positions (ie move bottom tray up and put the top tray undenerath) so they finish at the same time. GOAL: Deep golden and sticky chicken!
- Before plating up, baste again with the sticky juices.
- Serving suggestion: Spread leafy greens on a platter, pile on sticky chicken. Decorate with orange slices or wedges.
Notes
- Use skin-on, bone-in chicken pieces to ensure the glaze caramelizes well and the meat stays juicy during roasting.
- Marinate the chicken ideally for 24 hours but no less than 3 hours to develop full flavor.
- Use a ziplock bag to coat chicken thoroughly during marinating; if you prefer a bowl, increase marinade quantity by 50% but do not use the extra marinade in cooking to avoid excess liquid.
- If glaze is not syrupy by roasting’s end, remove chicken and reduce juices on trays to thicken before glazing again.
- Leftovers store well in the fridge for up to 4 days and freeze well; reheat gently covered in the oven or microwave.
- Prepare orange zest curls by cutting thin strips and twisting around a handle, allowing them to hold their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564cal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 792mg | 33% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 26mg | 29% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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