If you’re looking for a show-stopping centerpiece this holiday season, the Sticky Glazed Christmas Chicken Recipe is just what your festive table needs. This dish is all about tender chicken thighs and drumsticks bathed in a luscious, sticky glaze bursting with warm spices, vibrant orange zest, and a hint of tangy vinegar. It delivers that perfect balance of sweet, savory, and aromatic flavors that feels both comforting and a little special, making it ideal for merry gatherings with family and friends. Get ready to impress everyone with this irresistible poultry delight that’s bursting with holiday cheer in every bite!
Ingredients You’ll Need
The magic of this Sticky Glazed Christmas Chicken Recipe lies in a handful of simple but essential ingredients. Each one is carefully chosen to build layers of flavor, from the citrus brightness and warm spices to the perfect caramelized glaze that clings to every piece of chicken.
- Chicken thighs and drumsticks: Choose skin-on, bone-in pieces for juicy meat and crispy, flavorful skin.
- Orange zest and juice: Freshly zested oranges bring a fragrant citrus brightness, while the juice adds tanginess to the glaze.
- Cider vinegar: Provides a subtle tang that balances the sweetness and adds depth.
- Brown sugar: Helps create that luscious, sticky caramelized coating you’ll fall in love with.
- Dijon mustard: Adds a gentle spicy kick and richness to the marinade.
- Olive oil: Keeps the chicken moist and helps in crisping the skin.
- Warm spices (cinnamon, allspice, ground ginger): Infuse the dish with cozy Christmas flavors that evoke festive memories.
- Star anise: Bold and aromatic, it gives an exotic twist that’s all about holiday indulgence.
- Salt and black pepper: Essential to enhance all the flavors.
- Oranges, cut into wedges: For roasting alongside the chicken to add sweetness and a beautiful pop of color.
- Leafy greens: A fresh bed for serving, balancing the richness of the glaze.
- Orange zest curls: As a pretty garnish to impress your guests.
How to Make Sticky Glazed Christmas Chicken Recipe
Step 1: Prepare the Marinade and Chicken
Start by zesting your oranges and squeezing out the juice. In a large bowl, whisk together orange zest, orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, cinnamon, allspice, ground ginger, salt, and pepper until the sugar dissolves. This marinade creates the heart of your glaze, offering a vibrant blend of sweet, tangy, and warmly spiced flavors. Now, add the chicken thighs and drumsticks to the bowl, ensuring each piece is generously coated. Let your chicken soak up all these glorious tastes for at least 30 minutes, or even better, a couple of hours in the fridge if time allows. This little wait will reward you with deeper flavor penetration.
Step 2: Preheat and Arrange for Roasting
Preheat your oven to 180°C (350°F). Lay the chicken pieces on a roasting tray in a single layer, skin side up. Pour the remaining marinade evenly over the chicken, then scatter the orange wedges and star anise between the pieces. These add a natural sweetness and aromatic lift as they roast alongside the meat. Once arranged, pop the tray into the oven to work its magic.
Step 3: Roast and Glaze the Chicken
Roast the chicken for about 45 minutes to start, then baste every 10 minutes with the pan juices to develop that irresistible sticky glaze. The sugars in the marinade will caramelize beautifully as the chicken cooks, giving you that signature glossy, sticky finish the Sticky Glazed Christmas Chicken Recipe is known for. Keep a close eye towards the end to avoid burning and achieve perfectly crisped skin.
Step 4: Final Bake and Resting
Once the chicken looks golden and the glaze is thick and tempting, remove the tray and cover loosely with foil. Let the chicken rest for about 10 minutes—this step allows the juices to redistribute, making every bite tender and juicy. Meanwhile, you can prepare your garnishes and sides to complete the festive feast.
How to Serve Sticky Glazed Christmas Chicken Recipe
Garnishes
A sprinkle of freshly grated orange zest curls over the roasted chicken adds a burst of color and an extra hit of citrus aroma that awakens your senses right away. You can also scatter some fresh herbs like parsley or rosemary for a bit of green vibrancy, making your dish inviting and fresh.
Side Dishes
This sticky, sticky chicken pairs beautifully with a bed of peppery leafy greens such as endive or watercress to cut through the richness. For heartier sides, try roasted potatoes wrapped in garlic and herbs or a creamy mashed potato that soaks up every last drop of that delicious glaze. If you want to keep it festive yet light, a refreshing winter salad with pomegranate seeds or roasted root vegetables will complement the warm spices perfectly.
Creative Ways to Present
Presentation is part of the fun with this recipe. Serve the chicken on a large wooden board lined with fresh greens and orange wedges for a rustic, communal feel. Alternatively, arrange the pieces neatly on a festive platter with a drizzle of leftover glaze spooned on top to impress guests visually and palate-wise. Adding decorative cinnamon sticks or star anise pods around the platter also brings that holiday magic to your table setting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Sticky Glazed Christmas Chicken Recipe (and you might!), store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the chicken even tastier the next day.
Freezing
This dish freezes well if you want to prepare in advance. Make sure the chicken is cool, then pack it with the sticky glaze in a freezer-safe container or bag. It will keep for up to 2 months. When thawing, do so overnight in the fridge for best texture.
Reheating
Reheat leftover chicken gently in a low oven (about 160°C/320°F) covered with foil to prevent drying out. Alternatively, microwave in short bursts, covered, stirring or turning the pieces occasionally. Add a splash of orange juice or broth to refresh the glaze if it has thickened too much.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
You can, but thighs and drumsticks work best because they stay juicier and handle the long cooking time without drying out. Breasts tend to get dry if overcooked in this recipe’s roasting method.
What if I don’t have star anise?
No worries! While star anise adds a lovely, distinct aroma, you can omit it or substitute with a small pinch of ground fennel or Chinese five-spice powder to achieve a similar warm, licorice-like flavor.
Is it possible to make this recipe gluten-free?
Absolutely. This Sticky Glazed Christmas Chicken Recipe is naturally gluten-free as long as your Dijon mustard and vinegar don’t contain any hidden gluten. Always check labels to be safe.
Can I prepare this recipe earlier in the day?
Yes! Marinate the chicken several hours or overnight in the fridge for deeper flavor, then roast when you’re ready. It’s a great way to spread out your holiday cooking and reduce stress.
How sticky and sweet is the glaze?
The glaze has a beautifully sticky, caramelized texture with balanced sweetness thanks to the brown sugar and orange juice. It’s not overpowering but utterly delicious and perfect for festive occasions.
Final Thoughts
This Sticky Glazed Christmas Chicken Recipe is one of those dishes that quickly becomes a holiday favorite, thanks to its melt-in-the-mouth texture and joyous, soul-warming flavors. Whether you’re cooking for a crowd or an intimate festive dinner, it’s wonderfully satisfying and sure to impress everyone around your table. Don’t hesitate — gather your ingredients, fire up the oven, and dive into this beautiful blend of sweet, tangy, and spiced goodness that makes Christmas feel just a little brighter and a lot tastier!
Print
Sticky Glazed Christmas Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 people
- Category: Main Course
- Method: Baking
- Cuisine: Christmas / Festive
Description
This Sticky Glazed Christmas Chicken recipe combines savory and sweet flavors, featuring tender chicken thighs and drumsticks coated in a rich orange and spice glaze. The dish is perfect for festive occasions, offering a beautiful balance of tangy orange, warm cinnamon, and aromatic star anise, served atop a bed of fresh leafy greens.
Ingredients
Chicken
- 1.2 kg / 2.4 lb chicken thighs, skin on, bone in
- 800g / 1.6 lb chicken drumsticks (or more thighs)
Glaze
- 5 tsp orange zest (from 2 oranges)
- 1/2 cup orange juice (from the zested oranges)
- 1/4 cup cider vinegar (substitute with white wine, sherry, or champagne vinegar)
- 1/2 cup brown sugar, lightly packed
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp ground cinnamon
- 1 1/2 tsp allspice
- 1 tsp ground ginger
- 2 whole star anise
- 2 tsp salt
- 1/2 tsp black pepper
Garnish and Serving
- 2 oranges, cut into wedges or halved then sliced
- Good value leafy greens (such as endive, watercress, for the bed)
- Orange zest curls (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. This helps the glaze stick better and promotes crispy skin during cooking.
- Make the Glaze: In a bowl, combine orange zest, orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, ground cinnamon, allspice, ground ginger, salt, and black pepper. Stir well until the sugar dissolves and the mixture is smooth.
- Marinate the Chicken: Place the chicken pieces in a large bowl or ziplock bag and pour the glaze over them. Add the whole star anise. Toss everything together thoroughly to ensure all pieces are coated. Marinate for at least 30 minutes, preferably 1 hour, in the refrigerator.
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the chicken.
- Bake the Chicken: Arrange the chicken pieces skin side up in a roasting pan or baking dish. Pour the glaze and star anise over the chicken. Scatter the orange wedges around the chicken. Bake uncovered for about 60 minutes, basting occasionally with the pan juices to build up a sticky glaze and ensure even cooking. The chicken is done when juices run clear and an internal temperature of 75°C (165°F) is reached.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Arrange the good value leafy greens on a serving platter, place the glazed chicken pieces on top, garnish with orange zest curls, and serve immediately for a festive meal.
Notes
- Note 1: Using a mix of chicken thighs and drumsticks adds variety in texture; bone-in and skin-on pieces retain moisture and enhance flavor.
- Note 2: If preferred, white wine, sherry, or champagne vinegar can be used instead of cider vinegar for slight variations in acidity.
- Note 3: Orange zest curls add an attractive and fragrant garnish to the finished dish.
- To achieve a sticky glaze, frequent basting during baking is recommended.
- Ensure chicken is cooked through by checking internal temperature with a meat thermometer.
