Sticky Chicken

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Sticky chicken in less than an hour. This recipe has a delicious combination of flavors, doesn’t require that many ingredients, and is simple to put together.

You’ll love it!!

Sticky Chicken
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Serves: 8
  • 8 chicken thighs (trimmed of any excess fat)
  • black pepper
  • ¾ cups cider vinegar
  • ½ cup honey
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 teaspoons toasted sesame seeds
  1. Preheat oven to 425F with rack in middle to upper position.
  2. Spray a large oven proof skillet lightly with cooking spray. Pepper the chicken on both sides and position chicken skin side down in the skillet. (you can make up to 8 with this recipe – I was feeding 2 so I cut the chicken down to 4, but used the same amount of ingredients for the sauce.
  3. In a medium size bowl mix together the vinegar, honey, soy sauce, ketchup, garlic powder, and red pepper flakes. Pour the mixture over the chicken in the skillet.
  4. Bake chicken for 20 minutes, flip chicken skin side up, and continue baking until chicken browns on top (about 20 more minutes - internal temperature should be about 195 to 200F with instant read thermometer); transfer chicken to a serving platter.
  5. Let the sauce in the skillet settle a little bit and spoon any excess fat off the top, or pour into a fat separator to separate the fat. In a small glass mix the cornstarch into the water until dissolved, place the skillet over a burner on medium high heat, bring mixture to a boil, and stir in the cornstarch mixture, cooking and stirring until thickened. Return chicken to the skillet, and roll the chicken in the sauce; garnish with the toasted sesame seeds.
  6. Serve over rice or hash browns.

Adapted from Cooks Country

Peach-Glazed Grilled Chicken Thighs

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Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!


Peach-Glazed Grilled Chicken Thighs
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Recipe type: Grilling
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country

Smothered Chicken Casserole

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chicken casserole picture2

chicken casserole recipe

Here’s another simple and good one dish recipe. I thought this recipe was pretty good for being a one dish recipe; but my wife thought it was great. Because I was cooking for just the 2 of us we had left overs, which reheated very well making for a nice lunch the following day.

If you’re looking for a simple and good one dish casserole recipe, give this one a try – it doesn’t take that long to prepare, and it’s really good.

Smothered Chicken Casserole
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Serves: 3 - 4
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10¾ ounces)
  • 1¼ cups half-and-half
  • ½ teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.
  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker

Adapted from Betty Crocker

Glazed Cranberry Chicken Thigh Recipe

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Glazed Cranberry Chicken Thigh Recipe picture
Fresh Cranberries! My Family just loves them. When I saw them in the store I just had to make this recipe. The recipe calls for canned whole Cranberries. But the fresh are so much better. With Thanksgiving coming keep that in mind. They are so easy to prepare and so worth the extra effort. This Glazed Cranberry Chicken Recipe is just delicious. Easy to prepare, and is not very expensive. Try it once and it will become a favorite. Enjoy! 

Glazed Cranberry Chicken Thigh Recipe
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Recipe type: Main
Serves: 4
  • 1 tablespoon butter
  • 1 small onion chopped
  • 3 pounds chicken thighs
  • ⅔ cup ketchup
  • ⅓ cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dry mustard powder 1
  • 1 (8 ounce) can whole berry cranberry sauce (or a 12 oz package of fresh Cranberries)
  • cranberries cranberry sauce
  • If you are using fresh Cranberries here are the directions for fresh Cranberry Sauce.
  • 3 Cups fresh Cranberries
  • 1 ½ cups sugar
  • ¾ cup water
  • 1. Mix the cranberries, water and sugar.
  • 2. Over medium heat bring to a boil.
  • 3. Simmer for 10 minutes. Stirring frequently
  • 4. Let cool.
  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes.
  3. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer.
  4. Return to the oven and bake for about 25 minutes.
  5. Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl.
  6. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  7. Glazed Cranberry Chicken Thigh in casserole dish picture Glazed Cranberry Chicken Thigh Recipe ready to bake picture
  8. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).