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Sticky Chicken
Servings4
Equipment
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Cast Iron Skillet
Ingredients
- 1/3 cup honey
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 garlic cloves, minced
- 8 bone-in, skin on chicken legs or chicken thighs, or a combination
- Vegetable oil
Instructions
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In a large ziptop bag, combine the honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic.
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Add chicken to bag.
Refrigerate for 8 to 12 hours.
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Preheat oven to 325 degrees.
Pour enough oil into a large cast iron skillet to coat the bottom.
Heat pan over medium heat. (Note: You don’t want it too hot or the sugars in the marinade will cause the skin of the chicken to burn.)
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When hot, remove chicken from marinade and add to pan. Cook until browned on all sides.
Pour marinade over chicken and place uncovered in the oven for 60 minutes, basting every 15 minutes. (Chicken should be skin side up.)
Notes
If you don’t have a cast iron pan, use an oven-proof stainless steel pan or brown the chicken in any pan and then transfer it to a baking dish to put it in the oven.
Nutrition
Calories: 672kcal
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