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My mom’s easiest Sticky Chicken

 In Chicken, Dinner/Supper, Recipes, South African Cooking

Sticky Chicken

I remember eating this chicken as a child, wondering how on earth my mom managed to make the most delicious chicken on earth when she was only in the kitchen for around 10 minutes. I loved how the glaze would stick to my fingers and I had to lick my fingers to get it off. When I say this is sticky, I mean it’s REALLY sticky. And you would never guess which ingredients have been used to make the glaze. I thought my mom was quite the visionary at first but then realised that this is a very popular way to cook chicken. In South Africa, at least.

Sticky Chicken

When I first tried her recipe around a month ago, I was dead certain that it wouldn’t work. After all, who could guess that mayonnaise, chutney and lemon juice could create a bake-in sauce that would result in the most delicious, easiest chicken? But I trusted my mom’s recipe and went ahead. When I opened the oven, I was met with gloriously golden, sticky chicken and I have to say it again, it was absolutely scrumptious.

Sticky Chicken

The twins gobbled it up eating 3 drumsticks each! C (who doesn’t like chicken, by the way) lapped it up and I’ve been making it every week since then. When my dad first tasted it, he was so chuffed that I had recreated my mom’s tried-and-tested chicken.

Sticky Chicken

I can guarantee that you will not have a single piece of chicken left when making this. And this is, most definitely, the easiest chicken recipe I’ve ever made. You stir the ingredients together, tip it over the chicken and pop it into the oven. I served the chicken with steamed broccoli tossed in lemon juice and olive oil and super sweet mielies (sweetcorn). A great mid-week meal.

Sticky Chicken

My mom's easiest Sticky Chicken
 
Prep time
Cook time
Total time
 
Recipe type: Dinner, Chicken,
Serves: 4-6
Ingredients
  • 1 cup tangy mayonnaise (shop bought)
  • 1 cup peach chutney (I use Mrs Balls chutney)
  • juice of 1 lemon
  • pinch of salt
  • ¼ cup water
  • 8 chicken pieces (I used drumsticks and thighs)
Instructions
  1. Pre-heat the oven to 180°c.
  2. Place the chicken in an oven-proof baking dish.
  3. Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
  4. Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
  5. Remove from the oven and serve.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 38 comments
  • Linda Le Roux
    Reply

    Do you cover with foil while baking? Can’t wait to try this looks amazing.

  • Alida Ryder
    Reply

    I hope you loved it!

  • Di
    Reply

    Thanks for sharing! I have all the ingredients in the fridge, so need to go out and shop!! Yay! I’m sure my boys will love love it! Thanks again xxx

  • Alida Ryder
    Reply

    I’ve never frozen it before so won’t be able to say. I don’t think the glaze would freeze too well, to be honest.

  • Vee
    Reply

    Looks good. Does it freeze well?

  • Kate
    Reply

    Do you pour all of the sauce over the chicken? I just tried making this, and after 40 minutes had to spoon most of the sauce out of the dish because the chicken was still swimming in it, no where close to becoming sticky… I was using US cup measurements, if that makes a difference. Thanks!

    • Alida Ryder
      Reply

      Kate, yes you use all the sauce. Was your chicken frozen before you made this? That sometimes makes a difference as the chicken releases a lot of water during the cooking process if it was previously frozen. If your chicken wasn’t frozen beforehand, all ovens are different and you might need to turn your temperature up quite a bit to allow the sauce to caramelise and go sticky.

  • Alida Ryder
    Reply

    Zoe, tangy mayonnaise is mayo we buy in jars/bottles in South Africa. It’s not as creamy as Hellmans for instance and a little ‘looser’ in texture. Peach chutney is a sweet relish of sorts made from peaches and can include other fruit as well. Mango chutney, if you can find it, will be as good.

  • Zoe
    Reply

    What is tangy mayonnaise? I’m not sure you can get it in England. Also peach chutney?

  • Alida Ryder
    Reply

    So very glad you love this recipe so much Corinne! x

  • Corinne Te Kanawa
    Reply

    made this a few times for my kids and my son LOVES it. one of his favourite meals. made it for my neighbour for her xmas eve dinner present and she cant stop making it aswell. got it in the oven right now 🙂 so simple and tastes amazing!!!!

  • Ruth
    Reply

    What kind of mayonnaise did you buy?

    • Alida Ryder
      Reply

      I used a tangy mayonnaise.

      • Becky Plummer Rutland
        Reply

        I want to say that in the US, this tangy Mayo might go by the name Miracle Whip. Any thoughts on this idea?

        • Alida Ryder
          Reply

          Becky, you could use miracle whip but the mayo I used was less sweet, more tangy in flavour and a little runnier so not so thick and whipped in texture.

  • kat
    Reply

    Any issues with taking the skin off when baking it? Would the instructions be the same? We try to avoid eating chicken skin for health reasons.

    • Alida Ryder
      Reply

      Kat, the end result won’t be the same but you can use skinless chicken if you prefer.

  • Alida Ryder
    Reply

    I normally just serve it with a salad or some steamed broccoli.

  • Jessica
    Reply

    What do you serve with Sticky Chicken?

  • Alida Ryder
    Reply

    All ovens vary so it’s always a good idea to get to know yours and it’s completely fine to bake the chicken for longer. As long as the chicken was delicious after! 🙂

  • P809
    Reply

    Thanks for the recipe. For some reason, mine was quite raw after 40 minutes of baking; I needed to leave it in about 50-55 mins.

  • Miamimyamy
    Reply

    Is this for real? it’s brilliant!! Thanks for sharing.

  • Sydney
    Reply

    Hi! I’m wondering if there is a way to make tangy mayo in case I can’t find it in stores? Thanks!

    • Alida Ryder
      Reply

      Sydney, as long as you don’t buy salad cream (Miracle Whip style mayo) you should be fine.

  • Nina
    Reply

    I’m making this dish for the first time today. I couldn’t find peach chutney though so I got mango chutney instead. I hope it works out well!

    • Alida Ryder
      Reply

      I’m sure Mango chutney will work just fine Nina! I hope you enjoy it!

  • Alida Ryder
    Reply

    Slee, that’s completely possible!

  • Alida Ryder
    Reply

    The lemon adds a lovely tang!

  • Alida Ryder
    Reply

    So glad you liked it Jackie!

  • Alida Ryder
    Reply

    Only a pleasure!

  • Suné Moolman
    Reply

    I adore time saving recipes like these. Thanks!

  • Jackie
    Reply

    I made this last night, it was delicious.

  • Nelria
    Reply

    definately trying this version never added lemon to mine yumm

  • Vi Vian Woo
    Reply

    amazing pictures on the blog. i love chicken and would definitely try this out. Sweet and sticky ? What’s not to like. Thank you for sharing..

  • Chung-Ah | Damn Delicious
    Reply

    I love how easy this is to make!

  • Slee
    Reply

    Hi there, We also used to make this chicken recipe – I think it was off the back of a mayo or chutney bottle. It is delish!

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  • […] the twins come into the kitchen and ask me what I’m making. And every night they say “Sticky chicken?” before I get to answer. Most nights they are disappointed because even though I love sticky chicken, […]

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