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Mary Berry Sticky Chicken Recipe

Mary Berry Sticky Chicken Recipe

Mary Berry's sticky chicken is caramelised, deeply glossy, and completely addictive — the most satisfying easy chicken dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Marinade and Glaze:
  • 4 tbsp soy sauce
  • 3 tbsp runny honey
  • 2 tbsp rice wine or apple cider vinegar
  • 3 garlic cloves finely grated
  • 2 cm fresh ginger finely grated
  • 1 tbsp sesame oil
  • 1 tsp Chinese five spice
  • ½ tsp chilli flakes
  • 1 tbsp sunflower oil
  • Chicken:
  • 8 chicken thighs skin on, bone in
  • Sliced spring onions toasted sesame seeds, fresh coriander to finish
  • To Serve:
  • Jasmine rice cucumber ribbons, chilli sauce

Method
 

  1. Whisk all marinade ingredients together in a large bowl.
  2. Add chicken — toss to coat thoroughly, including under the skin. Cover and marinate minimum 30 minutes, overnight in fridge for best flavour.
  3. Preheat oven to 200°C / 180°C fan / Gas 6. Line a large roasting tin with foil or parchment.
  4. Arrange chicken skin-side up in a single layer. Pour remaining marinade over. Roast 20 minutes.
  5. Remove from oven. Baste each piece generously with pan juices. Return to oven 20–25 more minutes until cooked through, deeply golden, and sticky. Juices must run clear.
  6. Rest 5 minutes. Scatter spring onions, sesame seeds, and coriander. Serve over jasmine rice with pan juices.

Notes

Marinate overnight for the deepest flavour — even 30 minutes makes a difference.
Baste halfway through — this is what builds the sticky, caramelised coating.
Bone-in, skin-on chicken only — boneless breast dries out before the glaze develops.
Line the tin with foil — the honey glaze is extremely difficult to clean off without it.
Do not crowd the tin — space between pieces is essential for caramelisation.
Scrape every bit of the pan juices over the rice — they are the best part.
Stores in fridge 3 days. Reheats beautifully in the oven. Freezes 3 months.
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