Ketchup-Glazed Chicken Thighs

Name: Ketchup-Glazed Chicken Thighs
Total time: 35 min
Yield: 1 serving
Ingredients: 1 chicken thigh (bone-in, skin-on); 2 tablespoons ketchup; 1 tablespoon honey; 1 teaspoon soy sauce; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley (for garnish)

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35 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Honey Use the same amount of maple syrup for a similar sweetness and glaze.
Soy sauce Use the same amount of tamari for a similar savory, salty flavor.
Fresh parsley Use chopped fresh cilantro as a bright garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g

Carbohydrates17 g

Fat21 g

Fiber 1 g · Sugar 14 g · Sodium 700 mg

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Juicy chicken thighs glazed with a tangy ketchup-based sauce, perfectly balanced with spices. This easy dish is a delightful fusion of flavors, making it a great main course for any meal.

Main Dish

Steps

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the ketchup, honey, soy sauce, garlic powder, salt, and pepper.
Place the chicken thigh on a baking sheet lined with parchment paper.
Brush the ketchup mixture generously over the chicken, making sure to coat it well.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is crispy.
Remove from the oven and let it rest for a few minutes.
Garnish with fresh parsley before serving.

Tips for Ketchup-Glazed Chicken Thighs

The glaze should look glossy and lightly caramelized; watch near the end, as honey and ketchup can darken quickly.
Use a rimmed baking sheet to catch drips, and leave space around the thigh so the skin can crisp rather than steam.
For the most even cooking, let the chicken sit out briefly before baking, and rest it after cooking so the juices settle.

Drink pairing

A medium-bodied red like a Grenache
Its juicy fruit complements the sweet-tangy glaze without overwhelming the chicken.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?

The meat should be opaque throughout, and the juices should run clear when the thickest part is pierced near the bone.

Why did the glaze get too dark?

The honey and ketchup can brown quickly. Check the chicken toward the end of the cooking time and loosely cover it if the glaze is darkening before the meat is done.