Sticky Baked Chicken Thighs

Sticky baked chicken thighs deliver a perfect balance of savory and sweet flavors with an irresistible caramelized glaze. Quick to prepare and universally loved, this recipe is a go-to for effortless dinners. Pair it with your favorite sides for a complete, satisfying meal.

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The secret lies in a simple glaze made with pantry staples, creating a mouthwatering finish. Whether you’re cooking for a weeknight meal or a casual gathering, these sticky chicken thighs are sure to please everyone at the table.

Key Ingredients for Sticky Baked Chicken Thighs

• Chicken thighs – Boneless and skinless for easy preparation, these tender pieces absorb the flavorful glaze beautifully.
• Garlic – Minced garlic infuses the dish with aromatic depth and complements the sweet glaze.
• Apple cider vinegar – Adds a tangy note that balances the sweetness, ensuring a well-rounded flavor.
• Brown sugar – Provides the sticky, caramelized sweetness essential to this dish.
• Ketchup – A base for the glaze, offering richness and slight tanginess.
• Worcestershire sauce – Enhances umami with a hint of complex, savory flavor.
• Soy sauce – Adds salty depth while complementing the sweetness of the glaze.

How to Make Sticky Baked Chicken Thighs

1. Prepare your oven and pan: Preheat to 220°C (420°F) and line a baking pan with foil for easy cleanup.
2. Arrange and glaze: Lay the chicken thighs flat, and generously coat them with two-thirds of the glaze. Reserve the rest.
3. Bake and broil: Bake for 15 minutes, then switch to a high broil setting to caramelize the glaze. Brush the remaining glaze and broil until the surface crisps up.
4. Serve with pan juices: Let the chicken rest briefly, then drizzle with the flavorful juices for a deliciously moist finish.

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Pro Tips for Perfect Sticky Chicken Thighs

For ultimate caramelization, ensure the chicken is positioned about 8 inches below the broiler. Keep an eye on it to prevent burning. Smaller thighs may require less time, so adjust accordingly to avoid overcooking.

Experiment with glaze substitutes to tailor the flavors to your taste. Try maple syrup for a richer sweetness or BBQ sauce for smoky depth. Leftover glaze can also be used as a dipping sauce—just heat it slightly to bring out its full flavor.

Storing and Reheating Leftovers

To store leftovers, place the cooled chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven at 180°C (350°F) to restore the caramelized exterior without drying out the meat. Alternatively, microwave for a quicker option, but avoid overcooking. For long-term storage, freeze the chicken in portions for up to 2 months, thawing overnight in the refrigerator before reheating.

Sticky baked chicken thighs are the epitome of comfort food, offering bold, familiar flavors with minimal effort. Whether paired with rice, roasted vegetables, or a fresh salad, this recipe is bound to become a household favorite!

Sticky Baked Chicken Thighs Recipe

This quick and delicious recipe for boneless, skinless chicken thighs is perfect for an effortless dinner. With a savory-sweet glaze, it’s versatile, made with pantry staples, and pairs wonderfully with your favorite sides. Enjoy the caramelized goodness with minimal prep time!

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Course: Main Course

Cuisine: Universal

Keyword: Sticky Baked Chicken Thighs Recipe

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

• 700 g / 1.4lb chicken thighs boneless and skinless (5–7 pieces)
• 2 cloves garlic minced
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 3 tbsp brown sugar lightly packed
• 1/4 cup ketchup
• 2 tsp Worcestershire sauce
• 1.5 tbsp soy sauce light or all-purpose, not dark

Instructions

• Preheat the oven to 220°C (420°F) or 200°C (fan).
• Prepare a baking pan large enough to lay the chicken thighs flat without overlapping. Line it with foil to ease cleanup and arrange the thighs in the pan.
• In a mixing bowl, combine all glaze ingredients. Spread about two-thirds of the glaze generously over the top of the chicken, reserving the rest for later.
• Bake the chicken for 15 minutes in the preheated oven, then remove the pan.
• Switch your oven setting to grill/broil on high, adjusting the rack to position the chicken 20 cm (8 inches) below the heat source.
• Drizzle the pan juices over the chicken, then brush or dab the remaining glaze evenly across the surface.
• Broil the chicken for 8–10 minutes until the surface becomes caramelized and slightly crispy.
• Allow the chicken to rest uncovered for a few minutes before serving. Drizzle the pan juices over the top for added flavor.

Notes

• Chicken Variations:
  • If using smaller thighs, reduce the baking time slightly.
  • For bone-in thighs or drumsticks, bake skin-side down for 20 minutes at 180°C (350°F), flip, add glaze, and continue baking for 30 minutes, basting occasionally.
  • For chicken breasts, consider broiling for better caramelization or bake with all the glaze at 220°C (425°F) for 18 minutes.
• Glaze Substitutions:
  • Ketchup: Use tomato sauce, BBQ sauce, or similar alternatives.
  • Brown Sugar: Substitute with white sugar, honey, maple syrup, or other sweet liquids.
  • Soy Sauce: Replace with fish sauce (reduce to 1 tbsp) or similar.
  • Apple Cider Vinegar: Opt for white vinegar, rice vinegar, or champagne vinegar.
  • Worcestershire Sauce: Enhance flavor by adding black pepper and extra dashes of other ingredients.
• Tips:
  • Avoid parchment paper under the grill; it may catch fire.
  • Focus on glazing only the top; the underside will absorb flavor from the pan juices.