Sticky chicken

Sticky chicken

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You can bid farewell to takeout and those mall food court runs after you’ve savored this exceptional sticky chicken at home! It’s a delightful balance of sweet and spicy, accompanied by a satisfyingly sticky sauce that will leave you craving more. The process to perfection involves marinating the chicken, searing it in a trusty cast-iron skillet, and then allowing it to roast until it’s cooked to juicy tenderness. During its oven stay, the chicken receives multiple basting sessions, ensuring a delectably sticky coating that elevates its flavors to new heights.

The magic lies in the sticky sauce, doubling up as both a marinade and a sauce. A simple yet exquisite blend of honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic creates this flavorful concoction. As it cooks, the sugars in the ketchup and honey caramelize splendidly, while the hot sauce impeccably balances the sweetness, delivering a tantalizing medley of flavors.

Best Chicken Cuts for Optimal Flavor:

Opt for dark meat—it boasts a higher fat content, ensuring juiciness that won’t disappoint. Bone-in, skin-on pieces are the stars here. For those opting for white meat, halve the breasts if they’re on the larger side and adjust the cooking time accordingly. The chicken should reach an internal temperature of 165°F, ensuring safe and succulent results. Investing in an instant-read thermometer is a wise move to avoid overcooking your chicken.

Pro Tips:

For an extra kick, introduce 1/2 teaspoon of cayenne pepper into the marinade.

If time isn’t on your side, a minimum marination period of 2 hours works adequately.

Sticky chicken

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Course: Main, Dinner
Prep time


Cooking time




Marination Time


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This old-fashioned baked chicken recipe hails from the heart of the South—it’s a tantalizing blend of sweetness, spice, and tanginess, encapsulating the essence of true Southern comfort.


  • 1/3 cup honey

  • 1/3 cup ketchup

  • 2 tablespoons soy sauce

  • 1 tablespoon hot sauce

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon paprika

  • 2 garlic cloves, minced

  • 8 bone-in, skin-on chicken legs or thighs, or a mix

  • Vegetable oil


  • In a spacious ziptop bag, combine honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and minced garlic.
  • Add the chicken to the bag and ensure it’s coated thoroughly with the marinade.
  • Refrigerate the marinated chicken for 8 to 12 hours.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Pour enough vegetable oil into a sizable cast-iron skillet, ensuring the bottom is coated.
  • Heat the skillet over medium heat; take care not to let it get too hot as the sugars in the marinade might cause the chicken skin to burn.
  • Once adequately heated, remove the chicken from the marinade and add it to the skillet. Cook until all sides achieve a delightful golden-brown hue.
  • Pour the remaining marinade over the chicken in the skillet and place it, uncovered, in the preheated oven for 60 minutes. Remember to baste the chicken every 15 minutes, ensuring it cooks skin side up.


  • In the absence of a cast-iron pan, opt for an oven-proof stainless steel skillet or brown the chicken in any pan and then transfer it to a baking dish for the oven.
  • The optimal cooking vessel for this recipe is a cast-iron skillet, but suitable alternatives work just as well.

Nutrition Facts

  • Calories: 716kcal
  • Carbohydrates: 94g
  • Protein: 33g
  • Fat: 23g
  • Cholesterol: 154mg
  • Sodium: 1348mg
  • Fiber: 1g
  • Sugar: 41g
  • Calcium: 43mg
  • Iron: 2mg

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