Sticky Chicken

Sticky Chicken
Bone-in skin-on or boneless chicken thighs, legs, breasts, or halves

 (This will do one chicken, but increase the sauce by half to use some at the table)

Marinade 
This wonderful marinade comes from Mandy Rivers "Sticky Chicken" recipe on - South Your Mouth
1/3 cup honey

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

I keep a pint of this marinade in my refrigerator all the time.

     Combine the chicken and marinade in a resealable container or zip lock bag.  Marinate chicken for several hours or overnight if possible. It is still very good if you're in a hurry and you don't have time to do this, but do it if at all possible.

Bone In, Skin On

      Heat a large cast iron skillet, or another oven safe skillet or dutch oven, over medium heat. Add just enough olive oil to the skillet to coat the bottom. Once oil and pan are hot, add chicken pieces, reserving marinade. Honey in any marinade can burn if you cook or grill it too hot. Be sure to have the temperature at a medium heat.  The meat should sizzle but not scorch. Cook chicken on all sides until browned, not cooked through as that will happen in the oven.

     Pour the marinade over the chicken. Place the skillet, uncovered, in the oven and bake at 325 degrees, basting chicken every 15 minutes until the internal temperature reaches 175 degrees. 
 Split Chicken
     This recipe can be done with a split chicken.I have done both halves at the same time, using two skillets. The only suggestion is that you don't marinate the chicken and wait 30 minutes before basting. Otherwise you will lose too much of the sauce to the pan by overcooking the sauce and the flavor will be dark.

Boneless, Skinless
     If you have no oven safe skillet or dutch oven, or is you prefer boneless, skinless meat, this dish can be done in a baking dish without the searing step. The result will just not have the seared skin texture. Place the chicken pieces in the dish, pour the marinade over them, and bake at 325 degrees 45 to 60 minutes or until the internal temperature reaches 175 degrees, basting the meat every 10 minutes.
       I poured off the sauce after the chicken was done, skimmed the grease from it and used the sauce to drizzle over the meal at the table.

     By the by, this sauce is also very good as an egg roll dip, or a dip for - Roasted Parmesan Potatoes.