Sticky Chicken
This Sticky Chicken is SO EASY! A perfect balance of sweet and savory glaze coats tender chicken for a mouthwatering, crowd-pleasing meal.
Servings: 4 servings
Ingredients
- 1 cup packed light brown sugar
- 3/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1/2 cup butter melted
- 1 Tbsp creole seasoning
- 1 tsp dry mustard
- 2-1/2 pounds boneless skinless chicken tenderloins
Instructions
- In a large mixing bowl, whisk together the light brown sugar, soy sauce, teriyaki sauce, melted butter, creole seasoning, and dry mustard until smooth and well combined.
- Add the boneless skinless chicken tenderloins to the marinade. Make sure each piece is generously coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- Preheat your oven to 375°F (190°C). This ensures that your Sticky Chicken cooks evenly.
- Remove the chicken from the marinade, allowing any excess to drip off. Place the tenderloins in a baking dish or sheet pan, arranging them in a single layer for even cooking.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the leftover marinade halfway through for extra flavor.
- Once cooked, remove the Sticky Chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute. Serve it with your favorite sides, like rice or vegetables, and enjoy the explosion of flavors!
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Baking dish or sheet pan
- Meat Thermometer
Notes
- Marinate the chicken for at least 30 minutes or overnight for best flavor.
- Baste the chicken halfway through baking to enhance the sticky glaze.
- Use a meat thermometer to ensure the chicken is cooked to a safe 165°F (74°C).
- Leftover marinade can be boiled and used as a sauce safely.
- Sticky Chicken can be frozen after marinating; thaw overnight before cooking.