Sticky Baked Chicken Thighs

Oven-baked chicken thighs so sticky and savory they'll vanish, but what's the secret behind the plum sauce?

baked chicken thighs recipe

Get ready for chicken thighs so irresistibly sticky and flavorful, they'll disappear in minutes!

This recipe unveils the secret to achieving perfectly baked, savory chicken with a symphony of Asian-inspired flavors you won't believe is so easy to create.

Ingredients You'll Need

list of ingredients required

Okay, let's gather all the goodies we'll need for these Sticky Baked Chicken Thighs! First, you're gonna want about 2.4 pounds of large chicken drumsticks—that's about 8 of 'em. Now, for our plum-tastic marinade—the secret sauce—grab 3/4 cup of Fountain Plum Sauce. Trust me, it's the bomb!

Next up, you'll need 1/3 cup of brown sugar… or maybe just a 1/4 cup if you're not feeling super sweet. Add 1/4 cup of soy sauce—not the dark stuff—and 2 tablespoons of Hoisin Sauce. We're not done yet!

Minced garlic—2 cloves, please—and 1/2 teaspoon each of minced ginger and Chinese Five Spice Powder. Don't skip the five spice; it's what makes this dish sing! This savory dish is even better when using bone-in, skin-on chicken thighs. If you're feeling fancy, grab some sesame seeds and chopped scallions for garnish.

Preparing the Chicken and Marinade

chicken and marinade preparation

With our ingredients assembled, I'll now walk you through prepping the chicken and getting that marinade ready to go! First things first, I mix together ¾ cup of plum sauce (the secret weapon!), ⅓ cup of brown sugar, and ¼ cup of soy sauce. Next, comes 2 tablespoons of Hoisin sauce, 2 minced garlic cloves, and ½ teaspoon each of minced ginger and Chinese Five Spice Powder. This blend creates a flavorful sticky glaze similar to ones used on chicken drumsticks. Now, for the fun part – the chicken!

I toss 2.4 pounds of chicken thighs (about 8) into a zip-top bag with the marinade. Massage it all together — you'll feel like I'm giving each piece a little spa treatment (haha!). If I have time, I'll let it chill in the fridge for at least an hour! If not, it's ok!

Baking Instructions

baking instruction document required

I'm now ready to take you through the baking process. First, get your oven preheated to 180C/350F – all types of ovens work! It's baking time!

Next, line a tray with baking paper or foil – greased if you're using foil. Spread those marinated chicken thighs on the tray, but don't drown them in marinade; save that yumminess!

Here's the fun part:

  • Bake for 20 minutes.
  • Baste generously—I mean *generously*—with the reserved marinade, then bake for 10 more minutes.
  • Turn the chicken, baste again with tray juices and marinade, and bake for another 10 minutes… one last baste and a final 10-minute bake.

Yep, it is done! Scrape all those tray juices; it's liquid gold. If you are feeling fancy, garnish with sesame seeds and scallions. Enjoy this amazing sticky chicken–you've earned it!

Tips for Success

achieve success helpful hints

Let's explore into some tips to guarantee your sticky chicken thighs are a total smash! First, don't skimp on the plum sauce – it's kinda the star here. Seriously, use the Fountain brand if you can find it!

Make sure you baste, baste, baste! We're talking about slathering those babies every ten minutes or so. Don't be shy about using all that yummy tray juice either; it's liquid gold! Use a spoon to generously coat all sides, ensuring they stay moist and the flavors meld beautifully!

If you're short on time – and who isn't? – you can skip the marinating, but make sure to cut gashes in the chicken. It allows the marinade to soak in those tasty flavors quickly.

Lastly, keep an eye on the oven temp; 350°F (180°C) is your sweet spot. Overcooking leads to dry chicken, and ain't nobody want that!

Short Recipe Version

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 4

Ingredients:

  • 4 Chicken thighs
  • 1/4 cup Soy sauce
  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1 tbsp Sesame seeds
  • 2 tbsp Scallions, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic powder, and ginger.
  3. Place chicken thighs in a baking dish and pour sauce over them.
  4. Bake for 45 minutes, basting every 10 minutes with pan juices.
  5. Garnish with sesame seeds and scallions before serving.

Nutrition Information (per serving, estimated):

  • Calories: 320
  • Protein: 30g
  • Fat: 15g
  • Carbohydrates: 10g