Sticky Chicken Recipe

20 mins
40 mins

Ingredients

Sauce:
16 boneless, skinless chicken thighs (about 3lbs.)
1/2 C. barbecue sauce
1/4 C. soy sauce
1/4 C. red wine vinegar
1/4 C. liquid honey or maple syrup
1 TBS. chili powder
1 TBS. Dijon mustard
1 TBS. grated gingerroot
2 tsp. minced garlic
1 tsp. ground cumin
1 TBS. cornstarch

Preparation

Step 1

Preheat oven to 400*. Spray a 9x13 pan with cooking spray. Arrange chicken thighs in pan in a single layer.
Whisk together all sauce ingredients except cornstarch in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until the chicken is no longer pin in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medoim high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 minute. Serve hot chicken with extra sauce on top.