Sticky Baked Chicken Thighs are a lifesaver when you’re short on time and ingredients. This simple yet incredibly flavorful recipe uses boneless, skinless chicken thighs and a quick homemade glaze that’s sweet, tangy, and savory all at once. You probably already have everything you need in your pantry. Whether it’s a busy weeknight or you’re just looking for something quick and satisfying, this dish is guaranteed to hit the spot. In just 30 minutes, you’ll have juicy chicken with a beautifully caramelized glaze that’s perfect over rice, mashed potatoes, or roasted veggies.
Why You’ll Love This Sticky Baked Chicken Thighs Recipe
- Quick and easy: Ready in just 30 minutes.
- Pantry staples: Most glaze ingredients are common kitchen items.
- Deliciously sticky and flavorful: The glaze caramelizes beautifully.
- Customizable: Easily adapted with simple substitutions.
- Family-friendly: Loved by adults and kids alike.
Ingredients
Here’s what you’ll need:
- 700g (1.4 lb) boneless, skinless chicken thighs (5-7 pieces)
For the glaze:
- 1/4 cup ketchup (or BBQ sauce/tomato sauce)
- 3 tbsp lightly packed brown sugar (or honey/maple syrup)
- 1.5 tbsp light or all-purpose soy sauce
- 1 tbsp apple cider vinegar (or any clear vinegar)
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce
- 2 garlic cloves, minced
Step-by-Step: How to Make Sticky Baked Chicken Thighs
- Preheat your oven to 220°C/420°F (200°C fan-forced).
- Line a baking pan with foil for easy cleanup. Place the chicken thighs flat in the pan, without overlapping.
- Prepare the glaze by mixing all the glaze ingredients in a bowl.
- Coat the chicken with about two-thirds of the glaze, applying it only to the top of the thighs.
- Bake in the oven for 15 minutes.
- Switch to broil/grill mode on high. Move the oven rack so the chicken is about 20cm (8 inches) from the heat source.
- Spoon the pan juices over the chicken, then apply the remaining glaze.
- Broil for 8-10 minutes, or until the tops are nicely caramelized.
- Rest the chicken for a few minutes before serving. Use the flavorful pan juices as a sauce.
Helpful Tips
- Use foil instead of parchment to prevent burning under the broiler.
- Avoid glazing the underside of the chicken; the top benefits more from the caramelization.
- Don’t overcrowd the pan; give the chicken space for even cooking.
- Keep an eye on the broiler to avoid burning.
Substitutions And Variations
- Ketchup alternatives: BBQ sauce or Aussie tomato sauce.
- Brown sugar swap: Use white sugar, honey, or maple syrup.
- Soy sauce: Light or all-purpose only. Avoid dark soy sauce.
- Vinegar: Substitute with white, rice, or wine vinegar.
- Worcestershire sauce: Skip it with extra soy, vinegar, and a pinch of black pepper.
- Extra flavors: Add a dash of hot sauce, herbs, or spices like paprika, cumin, or oregano.
Storage Instructions
- Refrigerate: Keep any leftovers in a tightly sealed container in the fridge for up to four days.
- Freeze: Store in freezer-safe containers or bags for up to three months.
- Reheat: Gently reheat in the microwave or oven until thoroughly warmed.
Nutritional Information
- Calories: 297 per serving
- Protein: 34g
- Carbohydrates: 13g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 166mg
- Sodium: 701mg
- Potassium: 526mg
- Sugar: 12g
- Vitamin A: 120IU
- Vitamin C: 1mg
- Calcium: 26mg
- Iron: 1.9mg
Serving Suggestions
- Serve over garlic mashed potatoes or fluffy rice.
- Pair with roasted veggies like carrots, broccoli, or zucchini.
- Enjoy with a fresh green salad for a lighter meal.
- Drizzle extra pan sauce over noodles or grains.
Frequently Asked Questions About Sticky Baked Chicken Thighs
Can I use chicken breasts instead of thighs? Yes, but chicken breasts won’t caramelize the same way. For best results, slice them into steaks and broil instead of baking.
Is it okay to use frozen chicken thighs? Thaw them completely before cooking to ensure even baking and proper glaze absorption.
What if I don’t have Worcestershire sauce? No problem. Add a pinch of black pepper and increase the soy sauce and vinegar slightly. You can also sprinkle garlic and onion powder for added depth.
Can I double the recipe? Absolutely. Just make sure your pan is large enough to avoid overcrowding.
Is the glaze very sweet? It has a balanced sweet-savory flavor. Adjust sugar or vinegar to your taste.
Conclusion
Thank you for trying out this Sticky Baked Chicken Thighs recipe! It’s one of those go-to dishes that’s as effortless as it is delicious. The glaze is incredibly versatile, the cooking process is straightforward, and the results are finger-licking good. I love serving this to my family when I need something quick yet comforting. Whether you’re just starting your cooking journey or already a confident home chef, I hope this dish becomes one of your favorites too. Wishing you joyful moments in the kitchen and heartfelt thanks for being part of our food-loving community. Enjoy every sticky, savory bite!
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Sticky Baked Chicken Thighs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Sticky Baked Chicken Thighs are your weeknight dinner hero—juicy, flavorful, and ready in 30 minutes with pantry-friendly ingredients.
Ingredients
700g (1.4 lb) boneless, skinless chicken thighs (5–7 pieces)
For the glaze:
1/4 cup ketchup
3 tbsp brown sugar
1.5 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tsp Worcestershire sauce
2 garlic cloves, minced
Instructions
- Preheat your oven to 220°C/420°F (200°C fan-forced).
- Line a baking pan with foil for easy cleanup. Place the chicken thighs flat in the pan, without overlapping.
- Prepare the glaze by mixing all the glaze ingredients in a bowl.
- Coat the chicken with about two-thirds of the glaze, applying it only to the top of the thighs.
- Bake in the oven for 15 minutes.
- Switch to broil/grill mode on high. Move the oven rack so the chicken is about 20cm (8 inches) from the heat source.
- Spoon the pan juices over the chicken, then apply the remaining glaze.
- Broil for 8-10 minutes, or until the tops are nicely caramelized.
- Rest the chicken for a few minutes before serving. Use the flavorful pan juices as a sauce.
Notes
Use foil to make cleanup easy—parchment paper isn’t safe under the broiler.
Only glaze the tops for better flavor and texture.
Customize the glaze with your favorite sweeteners, vinegars, or spices.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 297
- Sugar: 12g
- Carbohydrates: 13g
- Protein: 34g