Jamie Oliver 5 Ingredients Sticky Chicken

Let me tell you something — there are days when I love fussing over dinner. Roasting, layering flavours, letting something bubble on the hob for hours. But then there are other days — the kind where you’re hungry, tired, and mildly hangry — and all you want is something quick, hot, and downright delicious. That’s when I reach for this sticky chicken.

It feels a bit like a cheat code, honestly. Five ingredients. One pan. No marinade. No oven. Yet somehow, you still end up with glossy, sweet-savory drumsticks that look like they came out of a proper restaurant kitchen. The glaze clings to every golden bit of skin — it’s the kind of dinner that gets eaten with fingers and silence. Always a good sign.

Why You’ll Love It

• Only five ingredients. No shopping list panic — you probably have most of it already.
• Done in 30 minutes. Start to finish. No lies.
• Sticky, shiny, finger-licking glaze. It coats the chicken just right.
• Kid-friendly, date-night worthy, mate-approved. Works for everyone.
• No oven. Everything happens on the stove — perfect for warm days or lazy ones.
• Leftovers reheat beautifully. (If there are any, honestly.)

Ingredients

• 8 chicken drumsticks (around 2 lbs / 1 kg)
• 1 cup water
• ½ cup balsamic vinegar
• ⅓ cup soy sauce (light or all-purpose)
• 3 tbsp brown sugar

(Garlic and chili lovers — I see you. But today, we’re keeping it strictly five ingredients. Simple, sticky brilliance.)

How to Make It

Get everything in the pan:

Pop your drumsticks in a big skillet or wide pot in a single layer. Pour in the water, balsamic vinegar, soy sauce, and sugar. Give it a gentle stir to dissolve the sugar a bit. No need to be fussy.

Bring it up to a bubble:

Turn the heat to medium-high. Once it’s bubbling nicely, flip the chicken so both sides get a little love. Then lower the heat to a steady simmer — not too wild, just enough for little bubbles to keep going.

Let it do its thing:

Cook uncovered for about 20 minutes. Flip the chicken halfway through. The liquid should be reducing slowly while the chicken simmers in it, soaking up all that balsamic-soy goodness.

Move and make space:

Now here’s the magic part — after 20 mins, scoot the drumsticks to the edges of the pan. Stack them up on the sides so most of the pan base is exposed. This is how we turn the cooking liquid into glaze.

Watch the glaze form:

Keep simmering for another 5–7 minutes, just watching the sauce darken and thicken. It should look glossy and syrupy — like thick pouring cream. Roll the drumsticks in it a few times to coat.

Let it settle, then serve:

Take the pan off the heat and leave it to sit for 5 minutes. This gives the glaze time to cling and thicken a bit more. Give the chicken one last roll in that gorgeous sticky sauce — then serve hot, with rice, noodles, or just fingers.

Common Mistakes and How to Dodge Them

Why isn’t my sauce thickening?
The pan might be too small or crowded. You need a wide base so the liquid can reduce properly.

Chicken’s not cooked through?
Check the size. If they’re massive drumsticks, add another 5 minutes before reducing the glaze.

Glaze went too far and turned to tar?
Yeah… it happens fast at the end. Take it off the heat as soon as it looks thick and glossy — it’ll thicken more as it rests.

I stirred the glaze and it broke!
Don’t stir aggressively near the end. Just gently roll the chicken to coat — or spoon it over if you’re cautious.

Storage and Reheating

Stick any leftovers in a container and refrigerate — they’ll keep 3 days easy.
Reheat on the stove over low with a splash of water. The glaze melts back beautifully.
Microwave works, too — just cover it and go slow so the sauce doesn’t go weird.
Wouldn’t freeze it though — the glaze never comes back quite right.

Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely. Bone-in works the same, boneless cooks faster — just adjust the time.

What if I only have dark soy sauce?
It’ll still work but might be too salty and dark. Add a splash more water and taste as you go.

Does this work with chicken breast?
Sort of. You’ll need to add a bit of oil to get the glaze to form — breasts don’t have enough fat on their own.

Is it really just five ingredients?
Yes. No garlic, no ginger, no extras — and honestly, you won’t miss them.

Nutrition Facts (Per Serving):

• Calories: ~236
• Fat: 10g
• Carbs: 14g
• Protein: 25g
• Sodium: ~820mg
• Sugar: ~8g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Aubergine
• Jamie Oliver Chicken Chasseur Slow Cooker
• Jamie Oliver Chicken Mince Burgers