Sticky Grilled Chicken

Get ready for grilled chicken that redefines "delicious"!

Imagine a sticky-sweet glaze coating tender, fall-off-the-bone chicken, and prepare to discover the secret to this mouthwatering masterpiece – you'll be craving it by the end.

Ingredients

To whip up this awesome Sticky Grilled Chicken, we're gonna need a few things—don't worry, it's all super easy to find!

Firstly, you'll grab about 2.4 lbs of bone-in, skin-on chicken thighs or drumsticks! Aim for 5–6 pieces, alright? Don't sweat the exact count. I mean, who is counting? Just make sure they're not those flavorless, injected kind because that'd make it hard to glaze properly, because of the excess water. For a different take on achieving a sticky and flavorful result, consider using a balsamic vinegar-based marinade.

Then, snag one red onion. We're gonna peel it and cut it into wedges—perfect for adding a sweet, mild bite!

And for a touch of freshness, we're gonna need some sesame seeds and fresh cilantro—or coriander, if that's your jam. Or, I guess, other green things like green onion, parsley or chives? It's all good. We'll use 'em as a garnish.

Glaze Preparation

Now, let's plunge into and create the glaze—the sticky, sweet, and savory superstar of our chicken! It's super easy – I promise! Grab a bowl; we need a good-sized one. I'm talking big enough to mix all those lovely ingredients together, but not so big that you're doing arm exercises! Adding some mushrooms would make it similar to a chicken and mushroom gravy dish but we are sticking with the glaze!

Here's how it goes:

Mince three cloves of garlic.
Add three tablespoons each of honey and soy sauce. Don't skimp!
Pour in one tablespoon of apple cider vinegar – or regular vinegar if you're out.
Stir 1/2 teaspoon of black pepper–that little kick!

Now, whisk everything together until it's nicely combined. Give it a taste – yum! Don't drink it all; there is chicken to cover! Seriously, though, it should taste balanced. If you want it sweeter, add a smidge more honey. If you like it saltier, you know what to do: soy sauce saves the day!

Baking Instructions

All right, let's get this chicken cooking—I am so excited! First, I am going to preheat my oven to 200°C/390°F (180°C fan). I'll tell you, waiting is the hardest part!

Now, I want to get my baking dish ready. What I'll do is line it with foil *and* baking paper. Trust me, this is a must for easy clean-up later!

Next, I'll place the onion wedges and chicken in the dish, skin-side down. I'm going to be sure to spread the chicken evenly. And then, the magic moment: I'm going to pour that beautiful glaze on top.

I'm going to bake it like this for 25 minutes, then I'll flip the chicken over and bake for another 25 to 35 minutes. If the glaze isn't thick enough, don't worry, I'm just leaving it in. Now I am ready to squidge!

Important Recipe Notes

Once the chicken is browned, the glaze is sticky, and you're ready to squidge, I have some important things to tell you about the recipe itself. These things will guarantee you get the best, most delicious result possible. Don't worry; it's all pretty straightforward!

Here is a handy list for you:

Chicken: Bone-in, skin-on is king! Trust me on this one.
Soy Sauce: Regular soy sauce works wonders – it's that simple!
Sauce Thickness: If it's not quite syrupy, don't panic! Just pop the pan back in the oven (minus the chicken, of course) for a few minutes.
Nutrition: These numbers are per piece, assuming you mop up every last bit of that glaze – which, let's be honest, you will!

I hope you love this recipe! It tastes great.