Sticky Chicky Dump Chicken Recipes

STICKY CHICKY

Steps:

• Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
• 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.
• 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.

STICKY CHICKY

Steps:

• Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
• Seal and turn several times to coat chicken pieces.
• Put in refrigerator for a day.
• The next day, put chicken and marinade in large heavy skillet or dutch oven.
• Over medium heat, bring the marinade to a boil.
• Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
• Preheat oven to 200°F.
• Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
• When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
• Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
• This will take about 10 to 15 minutes.
• After 10 minutes, turn the heat back to low so you don't overcook it.
• Return chicken to the skillet, coat it with the sauce and serve immediately.