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Sticky Chicken Recipe
Ash Tyrrell

Sticky Chicken Recipe

I have to admit, this sticky chicken recipe had me hooked from the start! The aroma that filled my kitchen while it cooked was absolutely mouthwatering. The first bite? Sweet, savory, and so tender it practically melted in my mouth.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 –5 pounds of bone-in chicken with skin
  • Tip: Chicken thighs or drumsticks work best as they’re juicy and flavorful but split chicken breasts are also a great option!
  • 1 cup ketchup
  • Why: This adds a tangy base for the sauce and helps thicken it.
  • 1 cup honey
  • Pro Tip: Use runny honey for easy mixing and a naturally sweet flavor.
  • 1 cup brown sugar
  • Tip: Dark brown sugar will give a deeper molasses flavor but light brown sugar works fine too.
  • 1/2 cup soy sauce
  • Why: Balances the sweetness with a rich salty umami.
  • 1/2 teaspoon garlic powder
  • Pro Tip: Garlic powder evenly distributes garlic flavor into the marinade.

Method
 

  1. Start by combining all the ingredients for the marinade, except the chicken, in a medium saucepan. Heat the mixture over medium-high heat, stirring constantly. Once it comes to a gentle boil, remove it from the heat. The sauce should be slightly thick and fragrant.
  2. Place your chicken pieces in a 9×13 baking dish. Make sure they’re not overcrowded so they cook evenly. Pour the warm marinade over the chicken, turning each piece to coat thoroughly.
  3. Preheat your oven to 350°F. Bake the chicken uncovered for 90 minutes. After the first 45 minutes, flip each piece to ensure it cooks evenly. At the one-hour and 15-minute mark, flip the chicken again and baste it with the sauce from the baking dish.
  4. For the last 15 minutes, allow the chicken to caramelize in the sauce. You’ll see the glaze thicken and cling beautifully to the skin. Once done, let the chicken rest for about 5 minutes before serving.

Notes

  • Don’t skip the basting step! It ensures the chicken stays moist and evenly coated with sauce.
  • Use a meat thermometer to check doneness. The internal temperature should reach 165°F before removing the chicken from the oven.
  • Allow the sauce to cool for a few minutes before pouring it over the chicken. This helps it cling better to the pieces.
  • Line your baking dish with foil for easy cleanup. Trust me, the sticky glaze can be tricky to scrub off!