Sticky Baked Chicken Thighs
Boneless chicken thighs coated in a sweet and savory ketchup, brown sugar, and soy glaze, baked, then broiled until sticky and caramelized.
Equipment
- Rimmed baking pan
- Aluminum foil
- Small mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken thighs about 5 to 7 pieces
- ¼ cup ketchup
- 3 tbsp light brown sugar lightly packed
- 1 ½ tbsp low sodium soy sauce all purpose or light, not dark
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce
- 2 cloves garlic minced
Instructions
Cooking
- Preheat. Heat the oven to 420 degrees F and line a rimmed pan with foil. Arrange. Lay the thighs flat in a single layer in the pan.
- Whisk the glaze. Mix the ketchup, brown sugar, soy sauce, vinegar, olive oil, Worcestershire, and garlic in a bowl. Spoon on the glaze. Spread about two thirds of the glaze on top of the chicken, not underneath.
- Bake. Bake for 15 minutes, until the glaze is bubbling.
- Switch to broil. Move the rack about 8 inches from the heat and set the oven to broil on high. Baste with pan juices and dab on the remaining glaze.
- Broil until sticky. Broil for 8 to 10 minutes, until the surface is caramelized and the chicken reaches 165 degrees F.
- Rest. Let the chicken rest for a few minutes and serve with the pan juices.
Notes
Substitutions: Use bone in thighs and bake longer, until they reach 165 degrees F.
Tips: Marinate the chicken in the glaze overnight for stronger flavor and line the pan with foil for easier cleanup.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.