Sticky Baked Chicken Thighs






Ingredients
Main
- 700g / 1.4lb chicken thighs, skinless boneless (5-7 pieces)
Glaze
- 1/4 cup ketchup
- 3 tbsp brown sugar, lightly packed
- 1.5 tbsp soy sauce, all purpose or light (NOT dark)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp Worcestershire Sauce
- 2 clove garlics, minced
Instructions
- 1
Cooking - Preheat oven to 220°C/420°F (200°C fan).
- 2
Cooking - Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil, place thighs in pan.
- 3
Cooking - Mix Glaze ingredients together. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
- 4
Cooking - Bake 15 minutes, remove pan.
- 5
Cooking - Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
- 6
Cooking - Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
- 7
Cooking - Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
- 8
Cooking - Remove and stand for a few minutes (uncovered) before serving with pan juices.




