Sticky Chicken
This Sticky Chicken is SO EASY! A sweet and savory glaze coats tender chicken tenderloins for a flavorful, crowd-pleasing dinner ready in under an hour.
Equipment
- Large Mixing Bowl
- Whisk
- 9x13 inch Baking Dish
- Measuring cups and spoons
- Oven mitts
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
- Preheat your oven to 350°F (175°C) to ensure even cooking and a perfect sticky glaze.
- In a large mixing bowl, combine the packed light brown sugar, soy sauce, teriyaki sauce, melted butter, Creole seasoning, and dry mustard. Whisk until the sugar dissolves and the mixture is smooth.
- Place the boneless skinless chicken tenderloins in a 9x13-inch baking dish. Pour the marinade over the chicken, coating each piece thoroughly. Marinate for at least 30 minutes for best flavor, or longer if possible.
- Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and reaching 165°F (75°C). Halfway through baking, baste the chicken with the marinade to keep it moist and sticky.
- Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Serve over rice or steamed vegetables and enjoy!
Notes
- Marinating the chicken is essential for deep flavor; don’t skip this step.
- Use a meat thermometer to avoid overcooking and drying out the chicken.
- For a gluten-free version, substitute tamari for soy sauce.
- To thicken the sauce, simmer the marinade after baking until reduced.
- Leftovers keep well in the fridge for 3-4 days or freeze for up to 3 months.