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Mary Berry Sticky Chicken Recipe
Saim Thour

Mary Berry Sticky Chicken Recipe

Make Mary Berry Sticky Chicken Recipe with honey, garlic, Worcestershire sauce, and a rich sticky glaze. An easy oven-baked chicken recipe perfect for family dinners.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken thighs or chicken legs
  • 2 tbsp olive oil
  • 3 tbsp runny honey
  • 2 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 garlic cloves crushed
  • 1 tsp paprika
  • 1 tbsp brown sugar
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large Mixing Bowl
  • Roasting Tin
  • Baking Paper
  • Whisk
  • Sharp Knife
  • Pastry Brush or Spoon
  • Measuring Spoons
  • Oven

Method
 

  1. Preheat the oven to 220°C (200°C fan).
  2. Line a roasting tin with baking paper.
  3. In a large bowl, whisk together the honey, tomato ketchup, tomato purée, Worcestershire sauce, Dijon mustard, crushed garlic, paprika, and brown sugar.
  4. Pat the chicken dry and cut 3–4 deep slits into each piece.
  5. Coat the chicken thoroughly in the marinade.
  6. Cover and marinate for at least 20 minutes or up to overnight in the refrigerator.
  7. Arrange the chicken in a single layer in the prepared roasting tin.
  8. Drizzle with olive oil and season with salt and black pepper.
  9. Roast for 35–40 minutes, basting with the sticky glaze halfway through cooking.
  10. Cook until the chicken is golden, sticky, and reaches an internal temperature of 75°C.
  11. Rest for 5 minutes before serving.
  12. Spoon any remaining glaze from the roasting tin over the chicken before serving.

Notes

Marinate the chicken for at least 20 minutes for the best flavour.
Bone-in, skin-on chicken produces the juiciest results.
Baste the chicken halfway through cooking for a glossy, sticky glaze.
For boneless chicken, reduce the cooking time to 20–25 minutes.
Always cook chicken to an internal temperature of 75°C before serving.