Sticky Baked Chicken Thighs

Yield: 4 peopleprep 5 min, cook 25 min, total 30 min

mainsbaked chicken thighsboneless skinless chicken thighs

Ingredients

• 700g / 1.4lb chicken thighs (, skinless boneless (5-7 pieces), Note 1)
• 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)

Method

1. Preheat oven to 220 C/420 F (200 C fan).
2. 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.
3. Glaze 1 - Mix Glaze ingredients together. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
4. Bake 15 minutes, remove pan.
5. Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
6. Glaze 2 - Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
7. Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
8. Rest - Remove and stand for a few minutes (uncovered) before serving with pan juices.

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

Source: recipetineats.com