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 😂
So good!!! It was definitely a not sure what I’m doing with this package of chicken thighs and now it’s dinnertime kind of night. Found this recipe, had all of the ingredients, added some jasmine rice (which you have the best method of cooking recipe), and some asparagus and in 30 minutes I had an amazing meal that everyone loved!!! I love your recipes!!!!
Easy, great for last minute, and delicious….I skipped the broil step….I know, missed out, but….the things were delicious, moist and to me just as wonderful. The skin did crisp. This will be a keep and repeat!!!! I was even thinking of the possibilities like mixing it in with browned ground meat, and a chicken stir fry…yum. I had all the ingredients on hand. Dozer…..OMG….just wanted to kiss that nose. What a great picture. I have several of those and a print of my dog’s nose. His nose never stopped moving when we were outside. I have videos of it. Love Dozer!!!!Thank you for sharing that picture.
Extremely successful!
18yo announced that she had ‘never tasted anything like it’.
It was our Easter Sunday dinner after a day of being thrown to the four winds to visit all aging parents. A perfect way to reconnect! Thankyou Nagi!!
Made this for dinner tonight. Quick, super easy and oh so tasty. This recipe will definitely be on repeat in my house.
I needed a tasty chicken recipe that didn’t involve breading or frying – this one popped up. We are beginning to incorporate more chicken in our diet for healthy meals. This is a great one! Thank you for sharing with us!!
This is soooo good! My husband and I both loved this. And it’s so quick and easy. Only problem was I made only one for each of us, and he wanted more.
I deboned my chicken thighs and tried this recipe as I was getting tired of the same ‘ol stuff in my rotation. I did add a quarter tsp of red pepper flakes, but followed the recipe otherwise. The chicken turned out fantastic and my family enjoyed it a lot. I copied it into my recipe book for future use. I plan to use the sauce on pork chops as well. Thanks for the great recipe!
A dinner winner! Simply delicious! Thanks once again Nagi for your superb recipes! Love you!!
I absolutely loved making and eating this recipe. The tip to switch to the grill halfway was spot on and my chicken was still juicy. Definately a keeper
Love this recipe. I followed the recipe especially the glaze to a T! One regret – I should have at least added another half portion. My family especially loved the sweet sticky sauce. It made the dish! Thanks Nagi for this delicious recipe and the tip on lining the baking pan with foil. ☺️
why do you say broil when you are Australian ? its confusing. we only grill and my grill is in the oven and doesn’t turn on straight away after a hot oven
Absolutely amazing and so easy!!!! Will definitely be making this again.
This was a definite winner winner chicken dinner😋I paired it with mashed potatoes and your unmissable roast broccoli recipe….everyone loved it. You are always coming to my rescue and I so thank you…and Dozer❤️❤️❤️
The sticky baked chicken thighs was absolutely delicious. My husband loved the it, as did. I will definitely be making this again
Quick, easy and tasty. Had chicken thighs to use up and came across this recipe with all glaze ingredients being pantry staples for me. Served with left over salads.
Can the Sticky Baked Chicken Thighs be frozen?
I make these ahead for quick & easy lunches. I’ll slice up the chicken and put it on top of salad, or make a nice BBQ chicken sandwich. So good & the chicken stays juicy, not dry at all. I always drizzle the remaining pan juices over the chicken at the end. We like spicy so I add red pepper flakes or cayenne. I keep fermented garlic honey at home so I use that honey instead of the brown sugar which cuts down on the sweetness quite a bit. If we’re in the mood for a sweeter sauce I do 50/50 garlic honey & b. sugar. The sauce comes out great both ways.
This chicken is excellent! To me, most often chicken just doesn’t hold flavor of what it’s cooked in and I can’t finish a piece of it. I ate all this tonight & my family did too. It will definitely be in our rotation! Thank you!
Perfection! Served with mash & steamed veggies. Thank you Nagi xx
Amazing! Whole family devoured it up. In meal rotation for sure