Sticky Chicken is a perfect example of sweet and salty. It's an easy main dish to make for company. Dark meat chicken is best for this recipe (white meat tends to dry out). Messy Alert! Sticky can also be messy, so have a few wet napkins ready for little fingers.

Sticky Chicken

4 pounds chicken drumsticks, skin removed or 2 pounds boneless, skinless thighs

1/2 cup soy sauce

1/3 cup brown sugar, firmly packed

1 tablespoon fresh ginger, minced (optional)

 

Suggested accompaniment: Shiitake Rice

1. Preheat oven to 350°F (175°C). Spray a roaster pan with non-stick cooking spray. Place the chicken in the roaster pan. Pour soy sauce over chicken and toss to coat. Sprinkle brown sugar evenly over the chicken.
2. Cook the chicken in the oven for 60 minutes. Every 15 minutes, take the chicken out and stir the pieces around the pan. After 60 minutes, turn the oven up 500°F (260°C) and continue to cook the chicken for 10 minutes. The sauce will get thick and bubbly. Remove the pan from oven and place the chicken on a serving plate. Pour sticky sauce over top of the chicken (sauce will thicken as it cools).

Makes 6 servings.

Tip: Use a pair of kitchen shears to easily remove the skin from drumsticks. Simply pull the skin down to the bone end and cut it off with the shears.

Recipe provided courtesy of Cheryl Tallman, co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit.