4.9 from 69 votes
Sticky Pantry Chicken Thigh recipe
I call this Sticky Pantry Chicken because you probably have most of the ingredients for the marinade in your pantry. It tastes like a fabulous country-style sauce. You'll have this sweet, sticky chicken on the table in 15 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 - 6
Calories: 491 kcal
Course:
Main Course , Lunch
Cuisine:
American
Ingredients
- 1 tbsp oil (for frying)
- 6 (1.5-2lb / 750g-1kg) chicken thigh fillets , boneless skinless
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
Sauce
- 1/3 cup ketchup or tomato sauce (Australian)
- 2 tbsp soy sauce
- 1 tbsp dijon or American mustard
- 2 tbsp hot sauce (optional)
- 2 tbsp vinegar (any)
- 2 1/2 tbsp honey
- 2 garlic cloves , crushed
Instructions
- Sauce - Whisk the ingredients in a medium bowl.
- Sprinkle each piece of chicken with the salt and pepper.
- Heat the oil in a large non-stick pan over medium high heat.
- Coat chicken - Quickly dip a piece of chicken in the Sauce, shake off excess, then place in the pan. Repeat with as many pieces of chicken as you can fit in the pan.
- Cook the first side for 3 minutes, until it caramelises and is dark golden, then turn and cook the other side for 2 minutes until the chicken is almost cooked through.
- Sauce - Add the remaining Sauce and water. Bring to a rapid simmer, stirring occasionally, scraping the bottom of the pan to get all the brown bits stuck to the bottom of the pan. When the sauce has thickened (around 1 to 2 minutes), remove the pan from the stove. Turn chicken in Sauce to coat.
- To serve, place chicken on plate and spoon over Sauce.
Cup of Yum
Notes
- You can substitute the brown sugar for honey or maple syrup.
- Any hot sauce will work, just be sure to adjust for spiciness to your taste.
- You can make this using any cut of chicken, and is suitable for grilling, baking or cooking on the stove.
- Always refer to the cooking instructions for the rice as the water to rice ratio differs between different brands. Generally the rule of thumb is 1 cup of uncooked rice with 1 1/2 cups water.
- You can substitute the broccolini for other vegetables if you want, just be sure to cut them to a size such that they would cook in boiling water in 1 to 2 minutes - that is a suitable size to "steam" using the residual heat of the rice.
- Marinading for a while (up to 24 hours) is optional but not necessary. This recipe makes such a great glaze it's not critical to get the flavours infused into the chicken.
- This marinade/sauce is fantastic for grilling on the BBQ as well. Omit the hot sauce, and the kids will love it!
- The nutritional information is based on serving 6 people.
Nutrition Information
Serving
445g
Calories
491cal
(25%)
Carbohydrates
59.5g
(20%)
Protein
36.4g
(73%)
Fat
11.3g
(17%)
Saturated Fat
2.4g
(12%)
Cholesterol
127mg
(42%)
Sodium
910mg
(38%)
Potassium
176mg
(5%)
Fiber
1.5g
(6%)
Sugar
6.7g
(13%)
Vitamin A
1100IU
(22%)
Vitamin C
72.6mg
(81%)
Calcium
60mg
(6%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 445g | |
| Calories | 491cal | 25% |
| Carbohydrates | 59.5g | 20% |
| Protein | 36.4g | 73% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 127mg | 42% |
| Sodium | 910mg | 38% |
| Potassium | 176mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 6.7g | 13% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 72.6mg | 81% |
| Calcium | 60mg | 6% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.