Southern Sticky Chicken is a simple old-fashioned baked chicken recipe that is sweet, spicy, tangy, and so, so good.

Southern Sticky Chicken in cast iron pan.

Sticky Chicken Recipe 

To really build the flavor, the chicken is first marinated, then seared in a cast iron skillet, and then roasted until cooked through. The chicken gets basted multiple times while it is in the oven so it really develops a nice, sticky coating.

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The sticky sauce functions as both a marinade and a sauce. It’s a simple mixture of honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic. The sauce gets wonderfully caramelized due to the sugars in the ketchup and honey and the hot sauce really balances the sweetness.

Reader Comment

Nancy says- “My family wants this almost weekly. They misunderstood the first time I told them we were having sticky chicken, they thought I said stinky and that’s what it is now called. But there’s nothing stinky about it, it’s delicious and smells amazing.” ⭐⭐⭐⭐⭐

How To Make Sticky Chicken

(More detailed instructions in recipe card below.)

  1. Make the marinade. In a zip top bag combine honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika and garlic.
  2. Add chicken. Add the chicken to the bag and marinate in the refrigerator for 8 to 12 hours.
    Chicken marinating in bag.
  3. Heat pan. Pour oil into a cast iron pan and heat over medium heat until hot.
  4. Brown chicken. Add chicken to pan and brown on all sides.
    Chicken placed in pan.
  5. Add marinade to pan.
    Pouring glaze on chicken.
  6. Bake and Baste. Transfer pan to oven and bake for 1 hour, basting the chicken every 15 minutes.
    Brushing chicken with glaze.

What Type Of Chicken To Use?

I prefer dark meat over white meat. It stays juicier because of the higher fat content and will not dry out. You want bone-in, skin-on pieces. If you do use white meat, cut the breasts in half if they are large and reduce the cooking time some. Chicken is done when it reaches an internal temperature of 165 F. It’s a really good idea to have an instant read thermometer so you can make sure you don’t overcook your chicken.

Cooked chicken in a cast iron pan.

Southern Sticky Chicken Recipe Tips

If you want your chicken extra spicy, add 1/2 teaspoon of cayenne pepper to the marinade.

If you are pressed for time, you can marinate the chicken for as little as 2 hours.

This chicken is best cooked in a cast iron skillet. You can use another type of oven-proof skillet instead. If you don’t have an oven-proof skillet, transfer the chicken and all the juices to a baking dish before transferring to the oven.

Southern Sticky Chicken in cast iron pan.

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Great Sides For This Recipe

Southern Sticky Chicken

4.77 from 13 votes
Prep: 20 minutes
Cook: 1 hour
Total: 13 hours 20 minutes
Servings: 4
Southern Sticky Chicken is a simple old-fashioned baked chicken recipe that is sweet, spicy, tangy, and so, so good.
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Ingredients

  • 1/3 cup honey
  • 1/3 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 2 garlic cloves, minced
  • 8 bone-in, skin on chicken legs or chicken thighs, or a combination
  • Vegetable oil

Instructions 

  • In a large zip top bag, combine the honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic.
  • Add chicken to bag.
    Refrigerate for 8 to 12 hours.
  • Preheat oven to 325 degrees.
    Pour enough oil into a large cast iron skillet to coat the bottom.
    Heat pan over medium heat. (Note: You don't want it too hot or the sugars in the marinade will cause the skin of the chicken to burn.)
  • When hot, remove chicken from marinade and add to pan. Cook until browned on all sides.
    Pour marinade over chicken and place uncovered in the oven for 60 minutes, basting every 15 minutes. (Chicken should be skin side up.)

Video

Notes

If you don’t have a cast iron pan, use an oven-proof stainless steel pan or brown the chicken in any pan and then transfer it to a baking dish to put it in the oven.
You don’t have to marinate the chicken for a full 8 to 12 hours, but shoot for at least 4 hours.

Nutrition

Calories: 395kcal | Carbohydrates: 31g | Protein: 23g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 936mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 477IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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20 Comments

  1. Nick says:

    Been trying a new recipe a week since the beginning. Have discovered a lot that are good but this one tops the list. Actually, doubled the hot sauce my second time trying it and added some dried hot peppers. Enjoyed it even more with the added heat.

  2. David says:

    Thought it was delicious used boneless chicken thighs instead of breasts came out perfect

  3. Nancy Shelton says:

    My family wants this almost weekly. They misunderstood the first time I told them we were having sticky chicken, they thought I said stinky and thatโ€™s what it is now called. But thereโ€™s nothing stinky about it, itโ€™s delicious and smells amazing.

  4. Jennifer says:

    We love this recipe, and I make it about twice a month. It is delicious, inexpensive, and easy to make.

  5. Ty says:

    I was going to givenitn4 stars but thatโ€™s not fair because i didnโ€™t use skin on chicken or fry in oil.
    I used boneless skinless chicken breast and poured the marinade over it all and stuck in air fryer until chicken was cooked. delish while cutting some calories.!If i made as directed itโ€™s have jenn even better!
    Thanks for the recipe:)

  6. Tameka says:

    My extremely picky kids lived this recipe. Itโ€™s going into our regular rotation, thanks!!!!