Recipes

Sticky BBQ Chicken

by StudioLink's Diet.
June 24, 2025
View the Studiolink

Made by Remi Idowu

Follow them on:

Why This Sticky BBQ Chicken Will Steal the Show

Sweet, smoky, and finger-lickin’ good — this Sticky BBQ Chicken will steal the show at any table. Whether you’re grilling outdoors or roasting indoors, these golden-glazed chicken thighs are coated in a rich barbecue sauce that clings to every bite. Pair with your favorite sides and dig in — no napkins? No problem.

ESTIMATED NUTRITION (PER CHICKEN THIGH)

Calories: 310 Protein: 22g Carbs: 12g Fat: 18g

Ingredients:

0.5x
1x
2x
4x
 
  •   6 bone-in, skin-on chicken thighs
  •   1 tbsp olive oil
  •   1 tsp smoked paprika
  •   1 tsp garlic powder
  •   1 tsp kosher salt
  •   0.5 tsp black pepper
  •   1 cup bbq sauce
  •   2 tbsp honey
  •   1 tbsp soy sauce
  •   1 tbsp apple cider vinegar
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prep the chicken: Pat chicken thighs dry. In a bowl, toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  2. Make the sticky sauce: In a saucepan over low heat, stir together BBQ sauce, honey, soy sauce, vinegar, and chili flakes until warm and glossy. Set aside.
  3. Cook the chicken: Grill or roast chicken at 400°F (200°C) for 25–30 minutes until the skin is golden and crisp, flipping halfway.
  4. Glaze & finish: Brush generously with the sticky sauce and return to heat for 5–7 more minutes, until caramelized and irresistible.
  5. Serve: Plate it up, sprinkle with fresh parsley (if using), and serve hot with extra sauce on the side!

Pro Tips

  • Pat the chicken completely dry: Dry skin is essential for getting that golden, crisp finish.
  • Glaze late: Brushing the sauce on toward the end prevents the sugars from burning before the chicken is cooked through.
  • Warm the sauce first: Heating it makes it easier to brush and helps it cling evenly to the chicken.
  • Flip halfway: Turning the thighs mid-cook ensures even browning on both sides.
  • Watch it closely while glazing: The honey in the sauce caramelizes fast—stay near the grill or oven.
  • Serve extra sauce on the side: A little extra for dipping never hurts.

Leave a Reply