Pan Cooked Sticky Chicken

Here in the south, we like our chicken. We like it fried, grilled, smoked, barbecued, baked, roasted, and just about any way you can think of to serve it.

I like chicken, and I could possibly eat it at least 5 times a week. There are so many ways you can cook it, and each way makes the taste different. Like Chicken & Rice Casserole, Classic Chicken Salad, Chicken Stir Fry, Chicken and Dumplings, and Chicken and Dressing. So many wonderful dishes to choose from.

Pan Cooked Sticky Chicken
Pan Cooked Sticky Chicken

Since I am in charge of cooking dinner every night, we have chicken several times a week. (Since I like it) My daughter and I like baked chicken, but my husband does not. So I try to switch up my chicken recipes a lot during the month.

Cooking chicken in the oven is my favorite way to cook it. It’s easy, it’s not as messy, and I can do other things while our dinner is cooking. So instead of having just plain ole baked chicken ( which my daughter and I like), I add different sauces to switch up the flavors a bit.

Tonight I cooked one of our favorites, Pan Cooked (finger-licking) Sticky Chicken. It is fantastic. The marinade is certainly finger-licking good, and you will want to add more to the top of your chicken before you eat it.

The honey adds a slightly sweet taste, and the hot sauce adds a little bit of a kick—the perfect combination to an easy pan-cooked chicken.

Pan Cooked Sticky Chicken
Pan Cooked Sticky Chicken

Cooking in a Cast Iron Skillet

My favorite pan in the kitchen is a large cast-iron skillet. It will easily hold 6-8 medium chicken thighs. I have several cast iron skillets, and I use them just about every day. Cast iron cooks more evenly than some of my other skillets, plus I can go from stovetop to oven. They are even great to serve out of. But, if you don’t have a cast-iron skillet, No worries. Use a large skillet and then transfer your chicken to a 13 x9 baking dish.

How to Make Sticky Pan Cooked Chicken

6 bone-in chicken thighs with skin
3-4 tablespoons oil
1/4 cup ketchup
1/4 cup honey
2 garlic cloves minced
3 tablespoons hot sauce
2 tablespoons Worcestershire sauce

In a gallon-sized zip-top bag, add ketchup, honey, garlic, hot sauce, and Worcestershire sauce. Add chicken. Mix well, making sure to coat the chicken. Place into the refrigerator for 6-8 hours or overnight. Flip the bag every few hours to ensure all pieces of chicken are coated.

Preheat oven to 350 degrees.

Add oil to a large cast-iron skillet or a heavy ovenproof skillet on medium heat. Add enough oil to cover the bottom of the skillet. Let oil heat slightly. Add chicken and sear on all sides. Reserve the marinade. You are not cooking the chicken completely, just searing.

Pour the reserved marinade into the skillet and place the skillet into the oven.

Bake uncovered at 350 degrees for 45 minutes -depending on the size of your chicken pieces.

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Pan Cooked Sticky Chicken

Pan Cooked Sticky Chicken

Gina Abernathy
Pan Cooked Sticky Chicken is a finger licking delicious chicken that is perfect for any night of the week. Start on the cooktop and finish in your oven. An Awesome combination of sticky and sweet.
5 from 6 votes
Cook Time 45 mins
Total Time 45 mins
Servings 6 people

Ingredients
  

  • 6 bone in chicken thighs with skin
  • 3-4 Tablespoons oil
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 garlic cloves minced
  • 3 Tablespoons hot sauce
  • 2 Tablespoons Worcestershire Sauce

Instructions
 

  • In a gallon-sized zip-top bag, add ketchup, honey, garlic, hot sauce, and Worcestershire sauce. Add chicken. Mix well, making sure to coat the chicken. Place into the refrigerator for 6-8 hours or overnight. Flip the bag every few hours to ensure all pieces of chicken are coated.
  • Preheat oven to 350 degrees.
  • Add oil to a large cast-iron skillet or a heavy ovenproof skillet on medium heat. Add enough oil to cover the bottom of the skillet. Let oil heat slightly.
  • Add chicken and sear on all sides. Reserve the marinade. You are not cooking the chicken completely, just searing.
  • Pour the reserved marinade into the skillet and place the skillet into the oven. Bake uncovered at 350 degrees for 45 minutes -depending on the size of your chicken pieces you may need to adjust the time.

13 Comments

  1. I absolutely love that I always find your posts when looking for a good recipe and I’m making my grocery list now! I have cast iron pans and I’m afraid to use them because I’m not sure how to clean them! But I need to figure it out because I want to try this recipe! Thanks for the great recipe!

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