Sticky Baked Chicken Thighs

Chicken thighs glazed with a sweet and savory sauce that caramelizes into a sticky, finger-licking coating make weeknight dinners feel effortless and exciting. This sticky baked chicken thighs recipe uses simple pantry ingredients to create deep flavor without any complicated steps or special equipment. The high heat of the oven transforms a basic glaze into a glossy, caramelized coating that clings to every piece of chicken.

What sets this recipe apart is the two-step baking process that ensures juicy, tender chicken with a beautifully sticky exterior. The chicken bakes first to cook through completely, then finishes under the broiler to develop that signature glossy, slightly charred surface. The result is chicken that’s moist inside with edges that have just the right amount of caramelization.

Why You’ll Love This Sticky Baked Chicken Thighs Recipe

This recipe delivers maximum flavor with minimal hands-on time. You spend about 10 minutes whisking together the glaze and arranging the chicken, then the oven handles the rest. The simple glaze combines sweet, tangy, and savory elements that appeal to both kids and adults.

Boneless, skinless chicken thighs cook quickly and stay incredibly moist even at high temperatures. The dark meat has enough natural fat to remain tender while the glaze caramelizes on the surface. You get perfectly cooked chicken without the risk of dryness that often comes with chicken breasts.

The sticky glaze uses ingredients you likely already have in your pantry. Ketchup provides tomato sweetness and body, brown sugar adds molasses depth, soy sauce brings umami, and vinegar cuts through the richness with brightness. This combination creates a well-rounded sauce that tastes complex despite its simplicity.

These chicken thighs work beautifully for meal prep since they hold up well in the refrigerator and reheat without losing their appeal. The flavors actually deepen overnight, making leftovers even more delicious. You can batch cook these on Sunday and have protein ready for quick lunches or dinners throughout the week.

Ingredients for Sticky Baked Chicken Thighs

I prefer boneless, skinless thighs for this recipe because they cook evenly and allow the glaze to coat every surface. The lack of skin means the sticky sauce adheres directly to the meat rather than sliding off. Choose thighs that are roughly the same size so they finish cooking at the same time.

The Protein:

• 1.5 – 2 lbs boneless, skinless chicken thighs (approximately 6-8 pieces)

The Sticky Glaze:

• 1/4 cup ketchup
• 3 tablespoons brown sugar, packed
• 1.5 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced

Garnish:

• Sliced green onions or sesame seeds (optional)

Ingredient Notes:

The ketchup serves as the base of the glaze, providing tomato flavor, natural sweetness, and the thickness needed for the sauce to cling to the chicken. Regular ketchup works perfectly fine here. Brown sugar melts into the sauce and caramelizes beautifully under the broiler, creating that signature sticky texture with rich molasses undertones.

Soy sauce adds the savory, salty element that balances the sweetness. I use regular soy sauce, but low-sodium works if you’re watching salt intake. Apple cider vinegar brings acidity that brightens all the other flavors and prevents the glaze from tasting too sweet. Rice vinegar or white wine vinegar makes a fine substitute.

Fresh minced garlic provides aromatic depth without overpowering the other flavors. The Worcestershire sauce adds complexity with its blend of tangy, savory, and slightly sweet notes. These small amounts work together to create a glaze that tastes more sophisticated than the sum of its simple parts.

The olive oil helps the glaze coat the chicken smoothly and contributes to the glossy finish. It also prevents the sugar from burning too quickly under the broiler. Any neutral cooking oil works if you don’t have olive oil.

How to Make Sticky Baked Chicken Thighs

The success of this recipe relies on proper timing and heat management. The initial bake cooks the chicken through while the broiler creates that caramelized, sticky surface without drying out the meat.

Preheat & Prep: Set your oven to 425°F. Line a rimmed baking pan with aluminum foil, making sure the foil comes up the sides slightly. This step is essential for easy cleanup since the caramelized sugar will stick stubbornly to bare metal. The foil also helps reflect heat back onto the chicken for more even cooking.

Make the Glaze: In a small bowl, combine the ketchup, brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and minced garlic. Whisk everything together until completely smooth with no lumps of brown sugar remaining. The glaze should be thick but pourable, with a deep reddish-brown color.

Arrange & Coat: Place the chicken thighs in the prepared pan in a single layer with a bit of space between each piece. Don’t overlap them or they’ll steam rather than bake. Spoon about two-thirds of the glaze over the chicken, using a brush or the back of a spoon to coat each piece evenly. Reserve the remaining third of the glaze for later.

First Bake: Slide the pan into the preheated oven and bake for 15 minutes. During this time, the chicken will cook through most of the way and the glaze will start to set on the surface. The sugar begins caramelizing but hasn’t reached that sticky, glossy stage yet.

Glaze & Broil: Remove the pan from the oven carefully. The chicken will have released some juices that mix with the glaze in the pan. Use a spoon to scoop up these pan juices and baste them over each piece of chicken. This adds moisture and intensifies the flavor. Then apply the reserved glaze to each piece, focusing on areas that look dry.

Caramelize: Switch your oven setting to broil on high. Position the rack so the chicken sits about 8 inches from the heating element. Return the pan to the oven and broil for 8-10 minutes. Watch carefully during this stage since the sugar can go from perfectly caramelized to burnt quickly. You want the surface to become bubbly, glossy, and deeply browned with some slightly charred edges.

Rest & Serve: Remove the pan from the oven when the glaze looks thick and sticky with a beautiful sheen. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute and the glaze to set slightly. Drizzle any extra pan sauce over the chicken and garnish with sliced green onions or sesame seeds if desired.

If your broiler runs very hot, check the chicken after 5-6 minutes to prevent burning. Every broiler heats differently, so use visual cues rather than relying solely on time. The glaze should look thick, bubbly, and caramelized with dark brown edges but not black.

What to Serve with Sticky Baked Chicken Thighs

The sweet and savory glaze on these chicken thighs pairs best with sides that provide contrast in flavor and texture while helping balance the richness.

Steamed Jasmine Rice: Fluffy white rice soaks up the extra glaze that pools around the chicken, making sure none of that sticky goodness goes to waste. The neutral flavor lets the chicken shine while providing substance that makes the meal more filling.

Roasted Broccoli: Crispy-edged broccoli florets roasted with olive oil and garlic offer a slightly bitter, earthy contrast to the sweet glaze. The vegetables add important textural variety and nutritional balance to the plate.

Garlic Bok Choy: Quickly sautéed bok choy with garlic and a splash of soy sauce complements the Asian-inspired flavors in the chicken glaze. The tender greens with crisp stems provide freshness that cuts through the richness of the sticky sauce.

Cucumber Salad: A bright, tangy cucumber salad with rice vinegar and sesame oil refreshes your palate between bites of the sweet chicken. The cool, crisp cucumbers provide textural contrast and help prevent flavor fatigue.

Cauliflower Rice: For a lower-carb option, cauliflower rice seasoned simply with salt and pepper lets you enjoy the sticky glaze without adding extra starch. The mild cauliflower absorbs the sauce while keeping the meal lighter.

Sautéed Green Beans: Green beans cooked until just tender with a touch of butter and lemon zest add brightness and a slight snap that contrasts with the tender chicken. The vegetables help balance the meal nutritionally without competing with the bold glaze.

Asian Slaw: A crunchy cabbage slaw dressed with rice vinegar, sesame oil, and a touch of honey provides textural contrast and acidity that cuts through the sticky sweetness. The raw vegetables add freshness and crunch to every bite.

Pro Tips & Variations

Even Cooking: Pound any thicker chicken thighs to an even thickness before cooking. This ensures all pieces finish at the same time and prevents some from drying out while others reach safe temperature. Aim for about 1 inch thickness throughout.

Glaze Thickness: If your glaze seems too thin, reduce it in a small saucepan over medium heat for 2-3 minutes before coating the chicken. A thicker glaze clings better and creates a more pronounced sticky coating.

Flavor Boosters: Add 1 teaspoon of grated fresh ginger to the glaze for a subtle spicy warmth. A teaspoon of sriracha or red pepper flakes brings heat that balances the sweetness nicely. Swap half the ketchup for hoisin sauce for deeper, more complex Asian flavors.

Make-Ahead Option: Mix the glaze up to 3 days in advance and store it in the refrigerator. This makes weeknight prep even faster since you just need to coat the chicken and bake when dinner time arrives.

Crispy Edges: For extra caramelization, arrange the chicken pieces with space between them and avoid crowding the pan. Better air circulation creates crispier edges and more even browning under the broiler.

Temperature Precision: Use an instant-read thermometer to check that the chicken reaches 165°F at the thickest part before broiling. This ensures the meat is fully cooked through before you focus on caramelizing the exterior.

Spice Variations: Replace the Worcestershire sauce with fish sauce for deeper umami notes. Add a tablespoon of honey along with the brown sugar for extra stickiness and floral sweetness.

Bone-In Option: This glaze works beautifully with bone-in, skin-on thighs too, though you’ll need to increase the initial baking time to 25-30 minutes before broiling. The skin gets wonderfully crispy under the glaze.

Storage & Reheating Tips

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. The glaze will firm up as it cools but loosens again when you reheat the chicken. Keep any extra pan sauce in a separate small container to drizzle over the reheated chicken.

I find that reheating these thighs in the oven at 350°F for 10-12 minutes works best for maintaining the texture of the glaze. Place the chicken on a foil-lined baking sheet and heat until warmed through. The gentle heat revives the sticky coating without drying out the meat.

Microwave reheating works in a pinch but can make the glaze less appealing. If using the microwave, heat in 30-second intervals at 70% power and add a splash of water to keep the chicken moist. The glaze won’t have quite the same sticky quality but the flavor remains excellent.

These chicken thighs make fantastic meal prep protein. Slice them and add to grain bowls with rice, vegetables, and extra sauce throughout the week. They also work well chopped into salads or wrapped in lettuce cups for lighter lunches.

The chicken doesn’t freeze particularly well because the texture of the glaze changes after thawing. If you do freeze it, use the chicken within 2 months and expect the coating to be less sticky and glossy after reheating.

Common Questions

Can I use chicken breasts instead of thighs? You can, but chicken breasts dry out more easily and don’t have the same rich flavor as thighs. If using breasts, reduce the initial baking time to 12-15 minutes and watch carefully under the broiler. Pound the breasts to even thickness and consider butterflying thick pieces.

Why does my glaze burn under the broiler? Broilers vary significantly in heat intensity. If your glaze burns quickly, move the rack farther from the heat source or reduce the broiling time. Check every few minutes and remove the chicken as soon as it achieves the level of caramelization you want.

Can I make this glaze less sweet? Reduce the brown sugar to 2 tablespoons and increase the soy sauce to 2 tablespoons for a more savory balance. You can also add an extra teaspoon of vinegar to cut through the sweetness with more acidity.

What if I don’t have a broiler? Increase the oven temperature to 450°F and bake for an additional 10-15 minutes after basting with the reserved glaze. The chicken won’t have quite the same caramelized surface but will still be delicious and sticky.

How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F. The chicken should also look opaque throughout with no pink remaining, and the juices should run clear.

These sticky baked chicken thighs prove that impressive dinners can come from the simplest ingredients and techniques. The combination of sweet, savory, and tangy flavors in the caramelized glaze creates chicken that disappears from plates quickly. Give this recipe a try when you want something that feels special but keeps your time in the kitchen minimal.