Sticky Chicky
Ingredients
- 16 boneless skinless chicken thighs ⓘ
- Sauce ⓘ
- 1/2 cup barbecue sauce (hickory flavoured is nice) ⓘ
- 1/4 cup soy sauce ⓘ
- 1/4 cup red wine vinegar ⓘ
- 1/4 cup liquid honey
- 1 tablespoon chili powder ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 2 teaspoons minced garlic ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon water ⓘ
Instructions
- Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
- Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
- Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).