Mary Berry Sticky Chicken Recipe

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This Mary Berry Sticky Chicken is a wonderfully comforting dish with tender, juicy chicken coated in a rich, glossy sauce. The flavours are a perfect balance of sweet and savoury, with a gentle hint of garlic and spice. It is simple to prepare, making it ideal for both weeknight dinners and relaxed weekend cooking. From start to finish, the dish takes around 1 hour and delivers deeply satisfying results with minimal effort.

Ingredients

For the Chicken

8 chicken thighs or drumsticks (skin-on, bone-in)
2 tbsp olive oil
Salt and freshly ground black pepper

For the Sticky Sauce

4 tbsp runny honey
3 tbsp soy sauce
2 tbsp tomato ketchup
2 cloves garlic, finely chopped
1 tbsp Dijon mustard
1 tbsp brown sugar
1 tsp paprika
1 tbsp lemon juice

How to Make Mary Berry Sticky Chicken Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin becomes crisp and golden.
Prepare the chicken: Place the chicken pieces in a large roasting tin. Drizzle with olive oil and season well with salt and pepper. Turn to coat evenly.
Mix the sauce: In a bowl, combine the honey, soy sauce, ketchup, garlic, mustard, brown sugar, paprika, and lemon juice. Stir until smooth and well blended.
Coat the chicken: Pour the sauce over the chicken, turning each piece so it is fully coated in the sticky mixture.
Bake: Place the tin in the oven and roast for 40 to 45 minutes. Turn the chicken halfway through cooking, spooning over the sauce to keep it glossy and moist.
Finish and caramelise: Cook for a final 5 to 10 minutes until the sauce thickens and becomes sticky, and the chicken is fully cooked through.
Rest and serve: Remove from the oven and allow to rest for 5 minutes before serving. Spoon over any remaining sauce for extra flavour.

Tips

How do I get extra sticky sauce?

Spoon the sauce over the chicken several times during baking and allow it to reduce in the final minutes for a glossy finish.

Can I use boneless chicken?

Yes, but reduce the cooking time slightly to avoid drying out the meat. Boneless thighs work best.

How do I know when the chicken is cooked?

The juices should run clear when pierced, and the internal temperature should reach 75°C.

Can I make it less sweet?

Simply reduce the honey slightly and add a touch more lemon juice or mustard for balance.

Serving Suggestions

Serve with fluffy white rice or egg fried rice
Pair with roasted vegetables or steamed greens
Add a simple cucumber salad for freshness
Serve alongside buttery mashed potatoes

Storage

Room Temperature

Allow the chicken to cool slightly and serve within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked chicken in a sealed container for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

Calories: 420 kcal
Carbohydrates: 22g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken breasts instead?

Yes, but reduce the cooking time to prevent the meat from drying out. Cover loosely with foil if needed.

Can I prepare this in advance?

You can marinate the chicken in the sauce up to 24 hours ahead and store it in the fridge before baking.

What can I use instead of soy sauce?

You can use tamari or a reduced-salt soy alternative for a similar flavour.

How do I make it spicier?

Add a pinch of chilli flakes or a dash of hot sauce to the marinade for extra heat.