Ingredients
-
16
-
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
1
-
2
-
1
-
1
-
1
-
-
-
Directions
Sticky Chicky,The original recipe was in “Eat, Shrink and Be Merry” by Janet and Greta Podleski. I have tweaked it a tiny bit for my family’s tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice.,I la-la-la-la-la LOVE sticky chicky.
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Steps
|
1
Done
|
Preheat Oven to 400f Spray a 9x13 Baking Pan With Cooking Spray. Arrange Chicken Thighs in Pan in Single Layer. |
|
2
Done
|
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. |
|
3
Done
|
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. |
