Tom Kerridge’s Sticky Chicken


This recipe is inspired by Tom Kerridge’s Sticky Drumsticks in his ‘Best Ever Dishes’ cookbook. I didn’t have any drumsticks, but thought it could also work with chicken thighs – and all I had in the freezer were skinless and boneless thighs.

Still, recipes are there to inspire, not just to slavishly follow, so I gave it a whirl.

Tom says: ‘Malty and sticky, these guys are great for a barbecue, picnic or party. If you have any left over, they’re perfect cold the next day for lunch or flaked and mixed with mayonnaise as a tasty filling for a sandwich.’

I decided to cook them for me and my wife, and serve with a potato/coleslaw salad.

The verdict?

Here’s my version of Tom’s sticky chicken. For his, you’ll have to buy his book!

Serves 2-4

8 skinless, boneless chicken thighs

2 garlic cloves, finely chopped

3cm piece of ginger, finely chopped

2 tbsp sesame oil

2 tbsp sesame seeds, lightly toasted in a dry frying pan

3 spring onions, trimmed and sliced into rounds

1 green and 1 red chilli, sliced into rounds, seeds and all

For the marinade

100g runny honey

100ml dark soy sauce

200ml chicken stock

100g malt extract (I couldn’t fine any, so substituted it with Clearspring Rice Malt Syrup)


1. In a bowl, mix the honey, soy sauce, stock and malt syrup/extract together.

2. Place the chicken in a bowl and pour over the marinade. Mix in the garlic and ginger, cover the bowl with clingfilm and leave to marinate in the fridge for 2 hours or overnight.

3. Line a roasting tray with tin foil and transfer the chicken thighs over. Pour over about a quarter of the leftover marinade. Transfer the rest of the marinade to a small saucepan and bring to the boil and reduce to a sticky glaze.

4. Preheat the oven to 170C/Gas 3. Cook the chicken for 25-30 until it is cooked through, basting several times with the cooking juices. The chicken should be glossy and sticky.

5. Remove the tray from the oven and drizzle with sesame oil then toss in the sesame seeds. Throw in the chillies and spring onions. Roll the chicken around making sure it’s easily coated. Serve hot or cold.



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