Tonight I made Sticky Chicky (I decided to make it because it was so much fun to say) and it ended up being a big hit! Very tasty and also very easy to make (of which I am always a big fan). I whipped up some mashed potatoes with garlic and added some corn to the table and we had a great meal that also had the benefit of being gluten-free! Oh, I was out of chicken thighs and so I substituted chicken drumsticks and they were still delicious.
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 c. your favorite BBQ sauce (hickory flavored is nice!)
1/4 c. reduced-sodium soy sauce
1/4 c. red wine vinegar
1/4 c. honey or maple syrup
1 Tblsp. chili powder
1 Tblsp. Dijon mustard
1 Tblsp. grated ginger (I used about 1/2 tsp. ground ginger)
2 tsp. minced garlic
1 tsp. ground cumin
1 Tblsp. cornstarch
Preheat oven to 400 degrees. Spray 9x13 inch baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
Whisk together all sauce ingredients (not cornstarch) in a medium bowl and pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake uncovered for about 40 minutes until chicken is no longer pink in center.
Carefully pour sauce from pan into small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of cold water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about 1 minute. Serve hot chicken with extra sauce on top.