Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sticky Baked Chicken Thighs Recipe
Sticky Baked Chicken Thighs is what you make once you want an unplanned, fast and simple recipe for boneless skinless chicken thighs. It’s extremely easy, made with pantry staples and makes use of a extremely efficient methodology for cooking chicken thighs within the oven.
The sweet-savoury glaze tastes like your favorite country-style rub, and the sauce is so good for drizzling over all the things in your plate. Additionally – see tips on how to use this as a marinade for Sticky GRILLED Chicken!
All of us love chicken thighs which have been cooked so that they’re superbly caramelised on the floor – like with everyone’s favorite pan seared Garlic Chicken Thighs.
However all of us have these days after we don’t wish to take care of the spitting and splutter of chicken thighs within the pan.
And all of us even have these days after we haven’t deliberate for a selected recipe for that pack of chicken thighs within the fridge.
Enter – Sticky Baked Chicken Thighs.
Boneless skinless chicken thighs cooked within the oven that virtually appear like they’ve been seared on the range made with substances I wager you have already got!
Made with primary pantry staples with loads of substitutions doable, this country-style sauce is customized from these Baked Pork Chops. It’s savoury and a bit candy, with nice layers of flavour. Right here’s what we’re utilizing:
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Worcestershire sauce – packs a ton of savouriness, plus you can provide your self a pat on the again for utilizing it for one thing aside from Bloody Mary’s 😂;
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Soy sauce – the “higher than salt” approach of including salt to something (extra flavour);
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Ketchup – OR Aussie tomato sauce, BBQ sauce or different related sort sauces;
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Brown sugar – or honey and even maple syrup. Corn syrup, golden syrup or different such candy issues in liquid type ought to work simply positive too;
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Garlic – as a result of it makes all the things higher;
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Vinegar – as a result of the place we’ve candy, we should steadiness with tang. Use apple cider vinegar in case you have it, in any other case every other clear(ish) vinegar; and
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Oil – simply makes the sauce a bit extra attention-grabbing. You may skip it if you need.
These baked chicken thighs are a combination, drizzle and bake job.
The important thing right here is baking on a excessive warmth to get good caramelisation – I bake the thighs at 220C/425F.
For the greatest end result, bake it for simply over half the time, then end with a broil/grill. This caramelises the floor rather well, and that is my most popular methodology for baking chicken thighs.
What temperature ought to boneless chicken thighs be cooked to?
Boneless chicken thighs are cooked when the interior temperature is 75C/165F. Nevertheless, as a result of thighs are way more juicy than breast, they’re extra forgiving so don’t fret about actual cooking occasions.
Can this be made with chicken breast?
Sure, however the caramelisation isn’t nearly as good. Instructions in recipe notes!
The opposite good factor about this recipe is that there’s loads of a stunning syrupy sauce to spoon over the chicken and all the things else in your plate.
The sauce is the explanation why I prefer to bake AND broil/grill chicken thighs. When you get higher caramelisation by simply broiling, you don’t get pan juices.
And for this fast meal, I need sauce as a result of then it minimises the hassle I’ve to go to for the edges! Mop all of the sauce up with some crusty bread, or for one thing a bit completely different, do this speedy Garlic Mashed White Beans (pictured beneath). ~ Johnsat x
Extra fast Chicken Thigh recipes
These are all boneless chicken thigh recipes that don’t require any marinating time.
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Garlic Chicken Thighs – crispy floor, fabulous garlic flavour
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Chicken Stroganoff – all the things you’re keen on about Beef Stroganoff, however with chicken!
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Bacon Wrapped Chicken – Bacon. Chicken. it’s a winner!
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One Pot Chinese language Chicken and “Fried Rice” – it’s fried rice and Chinese language chicken, all made in a single pot
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Honey Garlic Chicken – the 5 ingredient sauce is outrageously good!
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Oven Baked Chicken Breast – dry rubbed then baked, this recipe works 100% completely with thigh as effectively
Ingredients
- 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1
- 1/4 cup ketchup
- 3 tbsp brown sugar , lightly packed
- 1.5 tbsp soy sauce , all purpose or light (NOT dark)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp Worcestershire Sauce
- 2 clove garlics , minced
Instructions
- Preheat oven to 220°C/420°F (200°C fan).
- Pan – Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil (you'll thank me later), place thighs in pan.
- Glaze 1 – Mix Glaze ingredients together. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
- Bake 15 minutes, remove pan.
- Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
- Glaze 2 – Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
- Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
- Rest – Remove and stand for a few minutes (uncovered) before serving with pan juices.
Notes
1. Chicken – If your thighs are teeny tiny (as sometimes they can be), reduce the oven cook time a bit.
Skin on bone in thighs and drumsticks: haven’t tried with this exact sauce but many similar, here’s how to cook them: Toss in the sauce (or drizzle/smear) all over, reserve 1/4 of Sauce. Place in foil lined pan skin side DOWN, bake 20 minutes at 180C/350F. Flip, spoon over remaining Glaze, bake further 30 minutes until caramelised, basting with pan juices towards the end.
Breast: And yes this can be made with breast instead but you won’t get the same caramelisation in the oven. Alternative is to broil/grill only – better caramelising. Directions:
Cut each breast horizontally to form 2 steaks;
Oven: Spoon ALL the sauce over one side. Bake for 18 minutes at 425F/220C, do not remove for basting, do not broil.
Broil: Spoon bit of sauce on one side. Broil on high 3 minutes. Flip, spoon over remaining sauce. Broil 6-8 min, watch carefully to ensure it doesn’t burn too much.
2. Glaze – plenty of sub options here, this is a really flexible recipe:
Ketchup – Aussie tomato sauce, BBQ sauce or other similar sauces
Brown Sugar – white sugar, or 2 tbsp honey, maple syrup, or any other sweet thing in similar liquid form
Soy Sauce – light or all purpose soy sauce, don’t use dark it will be too intense. Fish sauce would also work but reduce to 1 tbsp.
Apple Cider Vinegar – sub with any clear(ish) plain vinegars eg plain white vinegar, white wine vinegar, rice vinegar, champagne vinegar etc.
Worcestershire sauce – add 1/4 tsp black pepper then add an extra dash of all the other ingredients. A sprinkle of onion and/or garlic powder on the chicken before coating in sauce would also help.
Add ins – dash if your favourite hot sauce wouldn’t go astray! Pinch of herbs (mixed, oregano, thyme), cayenne pepper for heat, sprinkle of paprika for warmth, cumin or coriander for South-West edge.
2. General:
Foil – Sauce will caramelise on edges and adhere firmly to pan. Takes intense scrubbing to remove, so use foil. DO NOT use parchment paper (will catch fire under grill).
No point putting glaze on underside, it doesn’t stay on. Underside gets flavoured because it ends up cooked in the sauce. Also want upper side exposed to heat the whole time for best caramelisation.
Pictured in post with speedy Garlic White Bean Mash
3. Nutrition per serving, assuming every drop of sauce is consumed.
Did You Make This Recipe?
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