Sticky Baked Chicken Thighs

This is the perfect last-minute dinner solution when you have boneless, skinless chicken thighs on hand. This recipe features a simple, irresistible glaze made from everyday pantry staples that creates a savory and sweet sauce, perfect for spooning over the chicken and serving with your favorite sides. The final broil under the grill gives the chicken a beautiful, sticky, and caramelized finish. It’s an easy, flavorful meal with minimal cleanup.

Instructions

1. 1

   Preheat your oven to 420°F (220°C). Line a baking pan with foil for easy cleanup. Arrange the chicken thighs in the pan in a single layer so they aren't overlapping.

2. 2

   In a small bowl, whisk together all the glaze ingredients: ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic. Spoon about two-thirds of the glaze over the top of the chicken thighs, making sure to coat them well. Keep the remaining glaze in the bowl.

3. 3

   Bake for 15 minutes. After 15 minutes, remove the pan from the oven.

4. 4

   Switch your oven to the broiler/grill setting on high.

5. 5

   Adjust the oven rack so the chicken is about 8 inches (20cm) from the heat source.

6. 6

   Spoon the pan juices back over the chicken to keep it moist and flavorful. Then, spoon or dab the remaining glaze over the chicken.

7. 7

   Broil for 8 to 10 minutes, watching carefully, until the surface is beautifully caramelized and sticky.

8. 8

   Remove the chicken from the oven and let it rest for a few minutes before serving. Drizzle the chicken with the delicious pan juices and serve hot.

Recipe Notes

• This recipe is incredibly versatile. If you don't have a specific glaze ingredient, you can easily substitute it with something similar. For example, you can use white sugar, honey, or maple syrup in place of brown sugar. You can also use other vinegars like white wine vinegar or rice vinegar instead of apple cider vinegar.

• Using foil to line your pan is a game-changer! The sticky, caramelized glaze will adhere to the pan and can be difficult to clean, so a foil lining will save you from a lot of scrubbing. Be careful not to use parchment paper, as it can burn under the broiler.

• The cooking method for chicken thighs with skin on and bone in is different. You'll want to bake them at a lower temperature first, skin-side down, before flipping and broiling to get a perfectly crispy skin. If using chicken breasts, you can slice them into thinner cutlets to ensure they cook evenly and don't dry out.

• For added flavor and a bit of heat, consider adding a dash of your favorite hot sauce or a pinch of cayenne pepper to the glaze. A sprinkle of paprika can also add a nice smoky warmth to the chicken.