Sticky Baked Chicken Thighs is what you make when you need an unplanned, quick and easy recipe for boneless skinless chicken thighs. It’s incredibly simple, made with pantry staples and uses a highly effective method for cooking chicken thighs in the oven.
The sweet-savoury glaze tastes like your favourite country-style rub, and the sauce is so good for drizzling over everything on your plate. Also – see how to use this as a marinade for Sticky GRILLED Chicken!
Boneless skinless chicken thighs in the oven!
We all love chicken thighs that have been cooked so they’re beautifully caramelised on the surface – like with everybody’s favourite pan seared Garlic Chicken Thighs.
But we all have those days when we don’t want to deal with the spitting and splutter of chicken thighs in the pan.
And we all also have those days when we haven’t planned for a particular recipe for that pack of chicken thighs in the fridge.
Enter – Sticky Baked Chicken Thighs.
Boneless skinless chicken thighs cooked in the oven that practically look like they’ve been seared on the stove made with ingredients I bet you already have!
The country-style glaze: pantry staples!
Made with basic pantry staples with plenty of substitutions possible, this country-style sauce is adapted from these Baked Pork Chops. It’s savoury and a bit sweet, with great layers of flavour. Here’s what we’re using:
Worcestershire sauce – packs a ton of savouriness, plus you can give yourself a pat on the back for using it for something other than Bloody Mary’s 😂;
Soy sauce – the “better than salt” way of adding salt to anything (more flavour);
Ketchup – OR Aussie tomato sauce, BBQ sauce or other similar type sauces;
Brown sugar – or honey or even maple syrup. Corn syrup, golden syrup or other such sweet things in liquid form should work just fine too;
Garlic – because it makes everything better;
Vinegar – because where we have sweet, we must balance with tang. Use apple cider vinegar if you have it, otherwise any other clear(ish) vinegar; and
Oil – just makes the sauce a bit more interesting. You can skip it if you want.
Cooking boneless skinless chicken thighs in the oven
These baked chicken thighs are a mix, drizzle and bake job.
The key here is baking on a high heat to get nice caramelisation – I bake the thighs at 220C/425F.
For the best result, bake it for just over half the time, then finish with a broil/grill. This caramelises the surface really well, and this is my preferred method for baking chicken thighs.
What temperature should boneless chicken thighs be cooked to?
Boneless chicken thighs are cooked when the internal temperature is 75C/165F. However, because thighs are far more juicy than breast, they are more forgiving so don’t fret about exact cooking times.
Can this be made with chicken breast?
Yes, but the caramelisation isn’t as good. Directions in recipe notes!
Plenty of sauce for drizzling!
The other nice thing about this recipe is that there’s plenty of a lovely syrupy sauce to spoon over the chicken and everything else on your plate.
The sauce is the reason why I like to bake AND broil/grill chicken thighs. While you get better caramelisation by just broiling, you don’t get pan juices.
And for this quick meal, I want sauce because then it minimises the effort I have to go to for the sides! Mop all the sauce up with some crusty bread, or for something a little different, try this speedy Garlic Mashed White Beans (pictured below). ~ Nagi x
More quick Chicken Thigh recipes
These are all boneless chicken thigh recipes that don’t require any marinating time.
Garlic Chicken Thighs – crispy surface, fabulous garlic flavour
Chicken Stroganoff – everything you love about Beef Stroganoff, but with chicken!
Bacon Wrapped Chicken – Bacon. Chicken. You know it’s a winner!
One Pot Chinese Chicken and “Fried Rice” – it’s fried rice and Chinese chicken, all made in one pot
Honey Garlic Chicken – the 5 ingredient sauce is outrageously good!
Oven Baked Chicken Breast – dry rubbed then baked, this recipe works 100% perfectly with thigh as well
Sticky Baked Chicken Thighs
Watch how to make it
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Sticky Baked Chicken Thighs
Ingredients
- 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1
Glaze (Note 2 for subs):
- 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.
Recipe Notes:
- 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.
- 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.
- 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
Nutrition Information:
Life of Dozer
One of his best features 😂
Unbelievable. So easy to do. Not a lot of effort – lovely reward. I believe you could also cut the chicken up and put it in wraps… nom nom!! Thank you Nagi!
I LOVE your recipes! Quick question, I am making this sticky chicken for a large group and wondered if it would be ok to make the sauce up ahead of time and keep it for 3 days in the frig before using?
I’ve made this with thigh and loved it. I was just wondering, what do you think the cooking time would be for chicken wings and drummettes?
Amazing!!!
Thanks Shannon ❤️
Thank you for sharing this recipe. It was a lifesaver. I upped the ingredients to serve 16 for a potluck at my husband’s job and it is a hit.
This was delish. 16 month old approved of chicken. I thought I cooked enough for two nights but it didn’t last that long.
I’m so happy they were a hit Sarah!! N x
Thank you Nagi for yet another quick and delicious recipe. The only change I made was to add a tablespoon of sambal oelek as we like a bit of heat. You are a lifesaver for me when I just don’t know what to make for dinner. I tell everyone!
Perfect Nicki – one of my favourite add ins! N x
hi Nagi, I LOVE your recipes and have made a lot of them already. Yours is the first website I go to if I need an idea for an ingredient I have on hand. Just one question about this one… It’s not very clear how many calories this will lead to, hahaha. Any chance to know how many calories related to grams?
Hi Elli, assuming every drop of sauce is consumed, Nutrition per serving – it’s listed in the recipe card. This whole recipe serves 4. N x
Love your recipes! Just wondering if I could do this with chicken leg quarters?? If so, at what temp and for how long??? :))
Hi Kristen – I talk about bone in cuts in the recipe notes 🙂 N x
Fantastic!! I’ve been looking for a new recipe for chicken and this couldn’t have turned out better! Thank you!!
I’m so glad you loved it Nancy!! N x
yummy!!! mashed potatoes best combo ever 🙂 thank you Nagi 🙂
You’re so welcome! N x
Wanted to tell you this has become a staple in our house! So quick, easy & delicious! Thanks very much!
That’s fantastic Beth!! Thanks so much for letting me know! N x
Just made this for dinner. YUMMO.
Another delicious dinner success! Had with bone in thighs & drumsticks & vegetable fried rice . Yumm
Sounds perfect Jackie!! N x
High impact flavor, with a splash of Kikkomam soy sauce
on plain white rice.
Greek salad on the side.
Pretty dam good !
Tks Nagi
Yum! Sounds great Ron!
Hi Nagi! This was amazing! Served the chicken with island style fried rice. There wasn’t a scrap of chicken or rice left over. Thanks again for another great recipe
You’re so welcome Anne, sounds like you nailed it! N x
Tried this tonight and it was divine! So delicious🤩 My partner literally licked all the sauce of the plate!
WOOT! That’s great to hear Stevanie!
Can u marinate these thighs with 2/3 of the sauce and proceed with the recipe? So as in bake them together with the marinade? These look great will cook them tmr hope u can reply ASAP. Btw what if i leave the skin on? Is that ok? We like the skin! They get nicely charred and sometimes crispy after broiling.
Oh my gosh, my family loved these chicken thighs, and told me that this needs to be a weekly staple haha. Thank you Nagi !!
Absolutely devine! Made this with 4kg of drums. Was super easy and so delicious. Will make this a lot! Thank you for another keeper! 😀
Yes this would be amazing on drummies!!! Love this idea Kirsty! N x