Southern Sticky Chicken
Indulge in the sweet and savory delight of Southern Sticky Chicken. This easy weeknight dinner features juicy chicken coated in a luscious glaze that will satisfy your cravings. Perfect for gatherings, this dish is sure to impress!
Equipment
- Cast Iron Skillet
Ingredients
- 1/3 cup honey
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 garlic cloves, minced
- 8 bone-in, skin-on chicken legs or thighs
- to coat Vegetable oil
Instructions
- In a large zip-top bag, combine the honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic. Add the chicken to the bag, ensuring it is well coated in the marinade. Seal the bag and refrigerate for 8 to 12 hours.
- Preheat your oven to 325 degrees Fahrenheit. Pour enough vegetable oil into a large cast iron skillet to coat the bottom. Heat the skillet over medium heat.
- Once the pan is hot, remove the chicken from the marinade, allowing any excess liquid to drip off. Place the pieces skin-side down in the skillet and cook until browned on all sides.
- Pour the remaining marinade over the chicken and transfer the skillet to the preheated oven. Bake uncovered for about 60 minutes, basting every 15 minutes.
- Check the chicken for doneness. It should reach an internal temperature of 165 degrees Fahrenheit. Let it rest for a few minutes before serving.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the sticky glaze.
- Freezing: You can freeze uncooked marinated chicken in the marinade for up to 3 months. Just thaw it in the refrigerator before cooking.
- Pairing: This dish pairs well with steamed rice or roasted vegetables, which complement the flavors nicely.
- Serving Size: This recipe serves 4, making it ideal for family dinners or casual gatherings with friends.
- Variations: Feel free to experiment with other spices in the marinade for different flavor profiles.