This Mary Berry Sticky Chicken Recipe is an easy and sweet and savory recipe, which is made with honey and soy sauce. It’s the perfect weeknight dinner, ready in about 1 hour (plus marinating time).
Mary Berry Sticky Chicken Recipe Ingredients
- 8 bone-in, skin-on chicken thighs
- 4 tbsp clear honey
- 3 tbsp soy sauce (light or all-purpose)
- 2 tbsp orange marmalade (or apricot jam)
- 1 tbsp sesame oil
- 2 cloves garlic, crushed
- 1-inch piece of fresh ginger, finely grated
- Salt and freshly ground black pepper
- Optional garnish: toasted sesame seeds, sliced spring onions
How To Make Mary Berry Sticky Chicken Recipe
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Score the skin 2-3 times with a sharp knife, being careful not to cut into the meat. Season lightly with salt and pepper.
- Make the Marinade: In a large bowl, whisk together the honey, soy sauce, orange marmalade, sesame oil, crushed garlic, and grated ginger until well combined.
- Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Turn each piece to ensure it is fully coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours.
- Preheat Oven and Pan: Preheat your oven to 200°C / 180°C Fan / 400°F. Line a large, shallow roasting tin or baking tray with foil (this is essential for easy cleanup).
- Arrange and Bake: Place the marinated chicken thighs, skin-side up, in a single layer in the prepared roasting tin. Pour any remaining marinade from the bowl over the chicken.
- Bake and Baste: Bake for 40-45 minutes. After 25 minutes, remove the tin from the oven and use a brush to baste the chicken with the sticky pan juices. Return to the oven for the remaining 15-20 minutes, or until the chicken is cooked through and the glaze is dark, sticky, and caramelized.
- Serve: Let the chicken rest for 5 minutes. Garnish with toasted sesame seeds and sliced spring onions before serving.
Recipe Tips
- How do I get an extra sticky glaze? The key is basting! Brushing the pan juices back over the chicken during the last 15-20 minutes of cooking helps to build up a thick, caramelized, and sticky coating.
- Can I use chicken breasts instead of thighs? Yes, but be careful not to overcook them. Use boneless, skinless chicken breasts and reduce the cooking time to 20-25 minutes, basting halfway through, until the chicken is just cooked through (165°F / 74°C).
- What if the glaze is burning? The sugars in the honey and marmalade can burn quickly. If you notice the glaze getting too dark before the chicken is cooked, cover the tin loosely with a piece of foil for the remaining cooking time.
- Is the marinating time essential? For the best flavor, yes. Even 30 minutes allows the soy sauce, garlic, and ginger to penetrate the meat. If you are in a huge rush, you can skip it, but the flavor will be more on the surface.
What To Serve With Sticky Chicken
This versatile chicken pairs well with many simple sides.
- Steamed white or brown rice
- Stir-fried noodles
- Steamed green beans or broccoli
- A crisp Asian-style slaw
How To Store Sticky Chicken
Refrigerate: Let the chicken cool completely. Store it in an airtight container in the fridge, along with any leftover glaze, for up to 3 days.
Freeze: You can freeze the cooked chicken. Place it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge.
Reheat: Reheat the chicken in a 180°C / 350°F oven for 10-15 minutes, or in the microwave until piping hot. You can brush it with a little extra honey or soy sauce to refresh the glaze.
Sticky Chicken Nutrition Facts
(Per serving, 2 thighs)
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 130mg
- Sodium: 750mg
- Potassium: 410mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is highly recommended! The honey and marmalade in the glaze will caramelize and turn very hard and difficult to clean. The foil catches all the sticky burnt bits, making cleanup much easier.
Apricot jam is an excellent substitute and very common in this style of recipe. In a pinch, you could also just use extra honey or some brown sugar.
The juices should run clear when the thickest part of the thigh is pierced with a skewer. For the most accurate reading, use a meat thermometer; it should read 74°C (165°F).
Try More Recipes:
- Mary Berry Normandy Chicken Recipe
- Mary Berry Lemon Chicken Recipe
- Mary Berry Chicken Korma Recipe
Mary Berry Sticky Chicken Recipe
Description
Tender, juicy chicken baked in an irresistible sweet and savory glaze of honey, soy sauce, and marmalade that’s perfect for a midweek meal.
Ingredients
Instructions
- Score the skin of the chicken thighs.
- In a large bowl, whisk together honey, soy sauce, marmalade, sesame oil, garlic, and ginger.
- Add the chicken to the bowl and coat well. Marinate in the fridge for at least 30 minutes.
- Preheat oven to 200°C / 180°C Fan. Line a roasting tin with foil.
- Arrange chicken skin-side up in the tin and pour over any remaining marinade.
- Bake for 40-45 minutes, basting with the pan juices after 25 minutes.
- Cook until chicken is cooked through and the glaze is dark and sticky. Garnish and serve.
Notes
- Do not skip lining the roasting tin with foil, as the sugar glaze will burn and be very difficult to clean.
- Marinating the chicken for at least 30 minutes gives the best flavor.
- If the glaze starts to burn too quickly, cover the tin loosely with foil.
