Sticky Chicken Thighs
These juicy chicken thighs are laced with a teriyaki-style glaze and roasted to sweet and tangy perfection. Easy, mess-free, and ready in about 30 minutes! Plus, you may have everything you need in your pantry!
The glaze on this chicken is truly amazing. And it’s made with pantry staples! It’s sweet from ketchup and brown sugar, salty from soy sauce, and it delivers depth and complexity thanks to Worcestershire sauce and apple cider vinegar. Add a little onion and garlic and your palate is fired up from all sides.
The oven does all the work for this dish! I love baking this chicken in the oven, especially because the sugary glaze gets sticky and can be difficult to clean from a skillet. If you don’t have a nonstick baking pan, line your pan with parchment paper or aluminum foil. You’ll thank me later!
I used chicken thighs, but you can use chicken breasts. And if you want to use bone-in chicken, simply add a few minutes to the cooking time. Cook all chicken to 165 degrees on a meat thermometer.
Sticky Chicken Thighs
Ingredients
- 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- ¼ cup ketchup
- 3 tablespoons brown sugar
- 1 ½ tablespoons soy sauce, tamari, or liquid aminos of choice
- 1 tablespoon apple cider vinegar, or red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425 degrees. Coat a rimmed baking sheet with a thin coating of oil or line the pan with parchment paper or foil (or use a nonstick pan). Do not skip this step; thanks to the brown sugar in the glaze, the sauce is sticky and will adhere to your pan.
- Pat the chicken dry and season both sides with salt and pepper. Arrange the chicken in/on the prepared pan, in a single layer.
- In a small bowl, combine the remaining ingredients (ketchup through onion powder).
- Spoon about 2/3 of the mixture over the chicken.
- Bake for 20 minutes. Spoon any pan juices over the chicken. Spoon over the remaining sauce/glaze mixture.
- Return to the pan to the oven and bake for 10 minutes, until the chicken is tender and reaches 165 degrees on meat thermometer.
- If desired, place the chicken under the broiler to brown the top before serving.