Old-Fashioned Southern Sticky Chicken
This Southern Sticky Chicken is a classic, bone-in dinner that delivers tender, juicy meat coated in a thick, caramelized glaze. With just ketchup, honey, and soy sauce, this family-favorite recipe transforms 3 to 5 pounds of chicken into a sweet and savory masterpiece in about 90 minutes!
The Sunday Dinner Staple You Can Make on a Tuesday
This sweet and sticky chicken is an old-fashioned Southern recipe that has been around for about as long as folks have been cookin’! The recipe has evolved and been tweaked over the years, but the flavorful sticky marinade that clings to the chicken is still every bit as good as folks remember from the days when Granny used to make it for Sunday dinner.
All you have to do is mix up the sticky chicken marinade, which has equal parts sweet and savory ingredients, to make a sauce that’s irresistible. Then you bring the sauce ingredients to a boil, pour them over the chicken pieces, and bake. The result is tender and juicy chicken soaked in a deliciously caramelized and sweet Asian-style sauce!
I love this sticky chicken recipe because it’s easy to make, which means it makes a great weeknight dinner, plus, it’s even easier to double for leftovers and lunches. You can serve your meal with rice, vegetables, or a slew of other Southern sides.
Other Asian-inspired meals I recommend include crockpot cashew chicken, Asian-inspired pot roast, chicken fried rice, and Chinese chicken salad.
Recipe Ingredients
- Bone-in chicken with skin
- Ketchup
- Honey
- Brown sugar
- Soy sauce
- Garlic powder
Recipe Notes
- If you want your marinade to have a bit of a spicy kick, add in a couple of tablespoons of chili garlic sauce, a tablespoon of sriracha hot sauce, or a sprinkle of paprika, , or cayenne pepper. Basically, whatever heat you have on hand!
- If you have a soy allergy, use tamari instead.
- Substitute brown sugar for granulated sugar, maple syrup, or an extra two tablespoons of honey.
How to Make Sticky Chicken
1. Simmer the Sauce
In a medium saucepot, whisk together your ketchup, honey, brown sugar, soy sauce, and garlic powder. Place it over medium-high heat. You aren’t looking to cook it down for long, just bring it to a rolling boil so all those sugars melt together into one smooth, glossy marinade!
2. Prep the Chicken
Preheat your oven to 350°F. Arrange your chicken pieces in a 9×13 baking dish. I find it easiest to use tongs here so I can tuck everything in neatly. Pour that hot, sticky sauce right over the top, making sure every piece gets a good coating!
3. The First Bake
Slide the dish into the oven, uncovered. Let it bake for 45 minutes. At this point, the sauce will be starting to thin out and bubble. Use your tongs to flip every piece of chicken over so the underside can take a turn soaking in that liquid gold.
4. Flip and Baste
Bake for another 30 minutes. Flip the chicken one last time so the skin side is back on top. Use a spoon to scoop up the sauce from the bottom of the pan and pour it over the top of each piece.
NOTE: Cooking time is the same if you use legs and thighs.
5. The Grand Finale
Bake for the final 15 minutes. This is when the magic happens: the sauce will thicken up significantly and “stick” to the chicken. Once it’s out, let it rest for a few minutes so the glaze sets.
Booyah! Easy sticky chicken!
What To Serve With Southern Sticky Chicken
Whatever you like! You can go for an Asian takeout-style meal and serve it with rice, sliced green onion, broccoli, and a sprinkle of sesame seeds. More traditional Southern pairings include Fresh Green Beans, Broccoli with Homemade Cheese Sauce, Broccoli Salad with Bacon, or Tomato, Onion, and Cucumber Salad.
Storage
This recipe will last up to 5 days in an airtight container in the fridge. It will also keep in the freezer for up to four months. When it’s time to reheat your leftovers, simply warm them up in the microwave!
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Ingredients
- 3 -5 pounds bone-in chicken with skin folks usually use legs and/or thighs
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350.
- In a saucepot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium to medium-high heat.
- Bring it just to a boil while stirring. Remove from heat.
- Arrange chicken pieces in a 9×13 baking dish. Pour the entire amount of sauce over the chicken, turning pieces with tongs to coat.
- Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
- 15 minutes before cooking time is up, flip pieces once more and baste with sauce.
Video
Is there anything you can think of to substitue for the soy sauce? I’m trying my best to go soy free and trying to find new recipes that both me and my fiance will eat!
Sodium-free Soy Sauce
2 tbsp. Sodium-Free Beef Bouillon
2 tsp. red wine vinegar
1 tsp. molasses
1/8 tsp. ground ginger
dash of black pepper
dash of garlic powder
3/4 cup water
In a small saucepan, combine and boil gently, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup.
Store in refrigerator. Stir before serving.
Makes 1/2 cup.
Recipe comes from a Better Homes and Garden low sodium cookbook.
Wow! A homemade sodium-free soy sauce! Who knew? Can’t wait to make this myself. 🙂
I made this tonight and it was delicious! I used nine bone in thighs and there was more than enough sauce. I’m sure the leftovers will be great.
I am so glad to hear that you liked it Joyce!!
I made this for supper last night. We all loved it. Hubby had re-heats for lunch. Will make it again soon! Thanks again Christy.
When I make one of our recipes, I feel as if i am sharing a recipe with my backyard neighbor.
You cook like we like to eat. Good southern style food. No weird stuff here!
I am so glad that y’all enjoyed it Debbie!!
This is what we’re having for supper tonight! Today is my half day off work so I have a little more time before everyone gets in. The house smells wonderful!
I can smell it from here Janet!! Hope everyone enjoyed!
How many servings would this be? I am guessing 4, I live with my daughter and son-in-law (his first name is Elvis middle name Presley) and my grandchildren aged 19, 16, 6, and 4. That pan of 4 breasts might be enough for the 16 year old boy, lol. So using legs and thighs should I double or maybe triple the recipe?
It makes a lot of sauce do I think doubling it would be plenty. 🙂 I have a 14 year old boy so I know what you mean!
Oh I love Buddy Holly and Leslie Gore and Patsy Cline and Elvis, and so many more. I love Sticky Chicken too, and I truly love SouthernPlate.com
~HUGS~ Thank you so much Avis!!!
Seems like 90 min is a awful long time to bake sticky chicken???
It does but that’s how long I cook it 🙂
I make this with a slight variation. I have always rolled the chicken pieces lightly in flour first. I think it helps the sauce cling better plus helps thicken it. I will try your method and see if it will be the same and I can remove one extra step.