A sweet-savory marinade does an overnight spa on bone-in legs or thighs, and a slow roast turns that sauce into a lacquered coat you’ll want to lick off the plate.
WHY YOU'LL LOVE THIS RECIPE
This recipe is super simple.The marinade shakes up in one zip-top bag, the chicken roasts in one cast-iron skillet, and the oven handles the sticky magic while I prep sides.
INGREDIENTS FOR THE CHICKEN
– Honey
– Ketchup
– Soy sauce
– Hot sauce
– Worcestershire sauce
– Paprika
– Garlic
– Chicken legs or thighs
– Vegetable oil
STEP 1: SHAKE THE MARINADE
Put the honey, ketchup, soy sauce, hot sauce, Worcestershire, paprika, and minced garlic in a large zip-top bag. Seal and shake until blended.
STEP 2: MARINATE
Add the chicken pieces, seal, and massage so every surface is coated. Refrigerate 8–12 hours.
STEP 3: PREHEAT
Heat the oven to 325 °F (165 °C). Film a cast-iron skillet with vegetable oil over medium heat.
STEP 4: SEAR THE CHICKEN
Remove chicken from the bag (save the extra marinade) and sear in the hot skillet 2–3 minutes per side, until the skin is golden.
STEP 5: MARINATE & ROAST
Pour the reserved marinade over the chicken, arrange pieces skin-side up, and slide the skillet—uncovered—into the oven.
STEP 6: BASTE & FINISH
Bake 60 minutes, basting with pan juices every 15 minutes, until the glaze is thick and the chicken reaches 175°F at the bone.
PRO-TIPS
- Marinate overnight for deeper, richer flavor
- Gently sear the chicken to give it a nice brown color
- Swap ketchup for hoisin sauce and hot sauce for an Asian kick
THIS RECIPE IS BETTER THANK TAKEOUT
This sticky chicken brings steak-house sizzle and take-out glaze to the weeknight table with almost zero hands-on time. Plus, it's fresher than takeout!
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