Sticky Chicky

Name: Sticky Chicky
Ingredients: 16 boneless skinless chicken thighs; Sauce; 1/2 cup barbecue sauce (hickory flavoured is nice); 1/4 cup soy sauce; 1/4 cup red wine vinegar; 1/4 cup liquid honey; 1 tablespoon chili powder; 1 tablespoon Dijon mustard; 2 teaspoons minced garlic; 1 teaspoon ground cumin; 1 tablespoon cornstarch; 1 tablespoon water

12 ingredients

3 steps

Ingredients

16 boneless skinless chicken thighs
Sauce
1/2 cup barbecue sauce (hickory flavoured is nice)
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey
1 tablespoon chili powder
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground cumin
1 tablespoon cornstarch
1 tablespoon water

Directions

1

Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
2

Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
3

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.