Sticky Asian Chicken Thighs

These sticky Asian chicken thighs are sure the please the whole family, and they’re so easy to make. Simply throw all the ingredients into a baking tray and pop it in the oven, and you’ve got a delicious chicken dinner in no time!

Preparation time

  • Ingredients 13
  • Prep Time 00:15
  • Cook Time 01:10
  • Serves 4


  • 800 g (fillets) chicken thighs
  • 1 cup Massel chicken stock (liquid)
  • 1 tbs fish sauce
  • 1 stalk lemongrass stalk finely chopped
  • 1 tsp lime rind
  • 2 tbs lime juice
  • 1 lime cut into wedges *to serve
  • 1/4 cup brown sugar
  • 3 cloves garlic crushed
  • 1 piece ginger finely grated
  • 1/4 cup coriander
  • 1 jasmine rice steamed *to serve
  • 1 Asian greens *to serve
  • 1 frying pan 1 oven proof baking dish


  1. Preheat oven to 180 C or 160 C fan-forced.
  2. Place chicken, Massel Liquid Stock Chicken Style, fish sauce, lemongrass, lime rind and juice, sugar, garlic and ginger in a 25cm x 35cm ovenproof baking dish. Toss to coat. Roast for 1 hour, turning chicken halfway through.
  3. Strain cooking liquid into a large frying pan and bring to the boil. Boil for 3-4 minutes or until thickened. Return chicken to baking dish and pour over reduced sauce.
  4. Switch oven to grill. Cook chicken under grill for 4 minutes. Baste and grill for another 4 minutes or until sauce is sticky.
  5. Serve chicken with steamed rice, Asian greens and lime wedges and sprinkle with coriander.


Recipe by Lucy Nunes for Massel.