Alright, full honesty — this is the kind of chicken you make when you’re already in your pyjamas, standing in front of the fridge thinking “I should’ve planned dinner.” Been there more times than I care to admit.
And every time I’ve made these sticky chicken thighs, it’s turned into one of those quiet little triumphs. The glaze? It’s a back-of-the-fridge miracle. Sweet, tangy, with just enough kick to make your tastebuds perk up. The oven does all the hard work while you do… well, absolutely nothing. Maybe pour a glass of wine. Maybe scroll. Maybe both.
It’s not fancy. But it feels like it could be. And when you spoon those pan juices over the golden, caramelised tops? Magic. No Michelin star needed — just a hot oven, some ketchup, and a bit of faith.
Why You’ll Love It
- It saves dinner when you’ve got nothing left but chicken and guilt.
- The glaze feels like comfort — sweet, tangy, and a little messy, like most good things.
- You can make it with what’s in the fridge, even when your mind’s somewhere else.
- Leftovers hit differently. Cold, eaten over the sink, staring out the window. Still good.
- Broiling it at the end turns everything golden and a bit burnt — like you meant it.
- You’ll remember the smell before you remember the recipe. And that’s the point.
Ingredients
- 700g (about 1.4lb) boneless, skinless chicken thighs (5–7 pieces)
- ¼ cup ketchup
- 3 tbsp brown sugar, lightly packed
- 1½ tbsp light or all-purpose soy sauce (not dark!)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce
- 2 cloves garlic, minced
How to Make It
Preheat and prep your tray:
Heat your oven to 220°C (or 200°C fan) / 425°F. Line a baking tray snugly with foil — shiny side up — and plonk your chicken thighs on, smooth side facing up. No crowding.
Whisk up that glaze:
In a small bowl, stir together the ketchup, sugar, soy, vinegar, oil, Worcestershire, and garlic. Give it a proper mix — it should smell sweet and tangy and make you want to dip your finger in. (I always do. Whoops.)
First glaze — don’t drown it:
Spoon about two-thirds of the glaze over the top of each thigh. Just the top — no need to flip or fuss. Trust the oven to do its bit.
Bake and relax:
Pop the tray in the oven and bake for 15 minutes. Use this time wisely. I usually tidy up… or more realistically, reheat leftover rice and call it a side.
Hit the broiler and finish strong:
Now switch your oven to grill/broil on high. Adjust the rack so the chicken’s about 8 inches (20cm) from the heat. Spoon the pan juices over the chicken, then dab on the rest of the glaze like you’re painting tiny, edible artworks.
Let it caramelise:
Broil for 8–10 minutes, until the tops go sticky and bronzed. Keep an eye on it — sugar means burn risk. I’ve learned that the hard way. Smelled like barbecue crisps one time.
Rest before diving in:
Take the tray out and let the thighs rest for a few minutes — just on the tray, uncovered. This helps the juices settle. If you rush it, they can go a bit dry. Not a tragedy, but not perfect either.
Common Mistakes and How to Dodge Them
Why isn’t my chicken sticky and shiny?
You might’ve skipped the broil step. That high heat caramelises the sugars and gives it that signature sticky sheen.
Why did mine burn on top?
Broilers are moody. Stay nearby and check at the 7-minute mark. Every oven’s different — mine runs hot, like it’s got something to prove.
Can I use parchment instead of foil?
Please don’t. It’ll catch fire under the broiler, and then you’ll have more drama than dinner. Use foil. Always foil.
Why is the sauce watery?
Probably too much liquid or overcrowded chicken. Let those thighs breathe, and don’t drown them.
Can I do this with chicken breasts?
Yes, but you won’t get the same stickiness. You’ll need to broil, and cut them into thinner pieces for better caramelising. Still good though.
Storage and Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Freezer: Freeze cooked chicken (sauce and all) up to 2 months. Thaw overnight in fridge.
To reheat:
- Microwave: Easy, but might lose a bit of that caramel edge.
- Oven: Best choice. 180°C (350°F) for 10–12 minutes. Cover loosely with foil.
- Air fryer: Brilliant. 160°C for 5–6 minutes to re-crisp the glaze.
Frequently Asked Questions
Can I make this gluten-free?
Yes — just use tamari or a gluten-free soy sauce. Double-check your Worcestershire too.
What can I serve it with?
White rice, mashed potatoes, or roasted veggies. The sauce is so flavourful it carries anything bland.
Can I use drumsticks or wings?
Yep! Just adjust cooking time — drumsticks need a bit longer (around 40 mins total), wings go quicker.
Is this spicy?
Not at all. But feel free to add a squirt of sriracha or pinch of cayenne if you want a little heat.
Nutrition Facts (Per Serving):
- Calories: 297 kcal
- Fat: 10g
- Carbs: 13g
- Protein: 34g
- Sodium: 701mg
- Sugar: 12g
Jamie Oliver Sticky Chicken Thighs
Description
Tender chicken thighs baked in a sweet, tangy, sticky glaze — caramelised under the broiler for an irresistible finish.
Ingredients
Instructions
- Preheat oven to 220°C / 425°F. Line tray with foil.
- Lay thighs flat on tray, not overlapping.
- Mix all glaze ingredients in a bowl.
- Spoon ⅔ of glaze over tops of chicken.
- Bake for 15 minutes.
- Switch to grill/broiler, move tray 8” from heat.
- Spoon pan juices over, then brush remaining glaze on top.
- Grill 8–10 minutes until sticky and caramelised.
- Let rest 3–5 mins before serving.
Notes
- Use foil — not parchment — or you’ll risk a grill fire.
- Glaze is forgiving: swap ketchup, vinegar, sweetener based on what you’ve got.
- Don’t skip the broil step — it makes the dish.
- Leftovers make amazing wraps, rice bowls, or cold sandwich filling.