My mom’s easiest Sticky Chicken

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

4.82 from 22 votes
Print Pin Rate
Course: Chicken, Dinner
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Alida Ryder
Servings: 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
  • 1/4 cup water
  • 8 chicken pieces I used drumsticks and thighs

Instructions

  • Pre-heat the oven to 180°c.
  • Place the chicken in an oven-proof baking dish.
  • Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
  • 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.)
  • Remove from the oven and serve.

 

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47 Comments

  1. I didn’t have tangy mayo – so I used Nando’s Perinaise – just fab! Thanks so much for the recipe – we are having this for dinner again tomorrow night.

  2. 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

  3. 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!

    1. 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.

  4. 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.