Gluten Free Dairy Free Sticky Chicken
6
Servings
6
Ingredients
10
Comments
A delicious dinner that is easy and uses common pantry staples. This is a fast way to prepare a yummy dinner without a trip to the store! Sticky chicken that melts in your mouth with an unbeatable taste!
6
Servings
6
Ingredients
10
Comments
Ingredients
- 1 cup Ketchup
- ¾ cups Honey
- 1 cup Brown Sugar
- ½ cups Soy Sauce, Gluten Free
- ½ teaspoons Garlic Powder
- 3 pounds Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan, combine all ingredients except chicken and bring to a boil, while stirring.
- 7687224 Upgrade to a paid membership 77990 to unlock all instructions 7547
- 4253821 Upgrade to a paid membership 48124 to unlock all instructions 20552
- 8699821 Upgrade to a paid membership 77997 to unlock all instructions 32300
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6602917 Upgrade to a paid membership 89414 to unlock all instructions 37113
- 9182316 Upgrade to a paid membership 44366 to unlock all instructions 59051
- 8461861 Upgrade to a paid membership 79206 to unlock all instructions 63092
- 1375671 Upgrade to a paid membership 39873 to unlock all instructions 43586
- 6593599 Upgrade to a paid membership 99106 to unlock all instructions 43153
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, combine all ingredients except chicken and bring to a boil, while stirring.
- Once sauce has cooked, remove from heat.
- Place chicken in baking pan.
- Pour sauce over chicken.
- Bake at 350F for 45 minutes.
- Flip the chicken over.
- Cook at 350F for 30 more minutes.
- Flip chicken again. Baste with sauce.
- Cook 15 more minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 580
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 1511mg
- Total Carbohydrates
- 79g
- Fiber
- 0g
- Sugar
- 74g
- Protein
- 54g
- WW Freestyle
- 18
10 Comments
Join the discussionDo you think this would work in the slow cooker?
I think it would work Rebecca. I would just watch it closely to make sure it doesn’t dry out. Let us know how it goes!
You would bake this for a total of 3 hours?? (Before freezing and after thawing??) Seems like it would be overdone, especially at 350 Deg.
No Ruth, the Directions are if you were to cook this recipe from start to finish tonight. The Freezing Directions are how you would prep this meal if you were going to make it for the freezer for another day. Cooking time is just 90 minutes.
I see what Ruth is saying though…Cooking chicken for 90 minutes at 350? Standard is around 30 minutes. Hmmm…????
Something is off with my totals on the recipe card for this recipe. I put in 8 servings and it says to fix 1 pound of chicken; yield 16 servings. All the other recipes in the packet seem to be ok.
Erin, can you help us by identifying which month/year GFDF menu you are working on?
How long would you cook boneless skinless chicken thighs in this recipe? Thanks!
For boneless skinless chicken thighs I would do 45 minutes at 350F or until the internal temp is 165 degrees and juices run clear. Depending on your oven, you may want to check them after 30 minutes and then check in at intervals of 10 minutes or so until done.
Made this recipe today… so delicious!! Only one change: 300 degrees for one hour
Made with green beans and mashed potatoes but would make with white or brown rice next time.