Southern Sticky Chicken

Another delicious marinade! I'll have to say I didn't follow most of this recipe as for the cooking part. I am not a fan of oven baked chicken when there's a perfectly good grill outside. 

And I couldn't find chicken with bones in it, so I just used chicken breast and cut it up in chunks. More surface area for marinade. 

I marinaded the chicken for 7 hours. There isn't any acid in this marinade really so the longer marinade doesn't make the chicken weird. 

I'll make this again. I'd still grill it instead of baking it. Though baking would have made this chicken "sticky", but I didn't need sticky.

Southern Sticky Chicken

Recipe from Spicysouthernkitchen.com

Serves 4

• 1/3 c honey
• 1/3 c ketchup
• 2 T soy sauce
• 1 T hot sauce
• 1 T Worcestershire sauce
• 1 tsp paprika
• 2 garlic cloves, minced
• 8 bone-in, skin on chicken legs or chicken thighs, or a combination
• Vegetable oil

In a large ziptop bag, combine the honey, ketchup, soy sauce, hot sauce, Worcestershire sauce, paprika, and garlic. Add chicken to bag. Refrigerate for 8 to 12 hours.

Preheat oven to 325 degrees.

Pour enough oil into a large cast iron skillet to coat the bottom.

Heat pan over medium heat. (Note: You don't want it too hot or the sugars in the marinade will cause the skin of the chicken to burn.)

When hot, remove chicken from marinade and add to pan. Cook until browned on all sides.

Pour marinade over chicken and place uncovered in the oven for 60 minutes, basting every 15 minutes. (Chicken should be skin side up.)