Christmas Sticky Chicken Recipe
With warm spices, a hint of citrus, and a sticky glaze that’s pure magic, this dish feels like the holidays on a plate. It’s a little sweet, a little tangy, and absolutely packed with bold, comforting flavors.
Print Recipe
Ingredients
Chicken:
- You can use thighs breasts, or drumsticks (I love this recipe with dark meat but my family will only eat white meat!)
- 2.5 LBS for bone-in dark meat
- 1.5 LBS for boneless chicken breast
Marinade:
- 1/3 cup orange juice
- Orange zest from one orange
- 1/2 cup brown sugar lightly packed
- 1/4 cup cider vinegar
- 2 tbsp Country Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the Chicken
- In a bowl, whisk together all the marinade ingredients. Pour the mixture into a large ziplock bag, then add the chicken. Seal the bag and massage gently to ensure the chicken is evenly coated. For the best flavor, marinate for 24 hours. If you're short on time, aim for at least 2-3 hours.
- Cook the Chicken
- Prepare the Glaze: Remove Chicken from the marinade and set aside to rest. Pour the reserved marinade into a small saucepan. Simmer over medium heat, stirring occasionally, until it reduces and thickens into a glossy glaze, about 5 minutes. Use this glaze for basting.
- Oven Method: Preheat your oven to 350°F (180°C). Place the marinated chicken on a baking tray lined with foil or parchment paper. I typically roast for about 45 minutes or until the internal temperature reaches 165°F. Baste the chicken with the prepared glaze at the 15-minute mark, again at 18 minutes, and once more just before serving.
- BBQ or Stovetop Method: For Chicken Breasts: Heat a grill or skillet to medium-high. Cook the chicken for about 6 minutes, turning frequently and basting with the glaze throughout.
- For Chicken Thighs: Reduce the heat to medium and cook for approximately 8 minutes, continuing to baste regularly with the glaze.