Sticky Chicken Thighs
- 10m Prep Time
- 16m Cook Time
- 26m Ready In
Sticky chicken thighs marinated in a sweet and tangy ketchup-based sauce with garam masala and honey, then grilled until charred and tender. Serve with salad for a quick weeknight dinner.
Ingredients
- 29.6 ml tomato purée
- 0.5 lemon juiced
- 2 clove garlic crushed
- 29.6 ml garam masala
- 14.8 ml paprika
- 4.93 ml fenugreek powder
- 125 ml tomato ketchup
- 59.1 ml runny honey
- 8 skin-on, boneless chicken thighs
- salad
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 171 mg
- Iron: 4.84 mg
- Magnesium: 99.5 mg
- Phosphorus: 741 mg
- Potassium: 1272 mg
- Zinc: 6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml tomato purée
- 29.6 ml garam masala
- 14.8 ml paprika
- 4.93 ml fenugreek powder
- 125 ml tomato ketchup
- 59.1 ml runny honey
- 8 skin-on, boneless chicken thighs
- salad
Prepare
- Juice 0.5 lemon
- Crush 2 clove garlic
Let's Cook
-
Step 1.
Preheat the grill/broiler to high and line a grill pan with foil, or prepare a barbecue/grill for cooking.
-
Step 2.
In a large bowl, combine the tomato purée, lemon juice, crushed garlic, garam masala, paprika, fenugreek powder, tomato ketchup, and runny honey. Stir until well mixed.
-
Step 3.
Add the skin-on, boneless chicken thighs to the bowl. Use your hands to massage the marinade into the chicken flesh, ensuring each thigh is really well coated.
-
Step 4.
Place the chicken thighs on the prepared grill pan or barbecue. Cook for 6–8 minutes on each side, until the chicken is tender, golden, and beginning to char slightly at the edges. Serve hot with salad alongside.