- Prep Time: 15 minutes
- Cook Time: 40 minutes
Skillet Sticky Chicken
When Michelle, founder and brain behind The Complete Savorist, was a kid, the idea of cooking with cast iron was not appealing. Lucky for us, she overcame those feelings and now loves cooking in cast iron and has since turned out this amazing recipe for Sticky Chicken.
You can find more from Michelle at The Complete Savorist and on Facebook, Pinterest, and Instagram.Want more great information, recipes, and giveaways from Camp Chef? Like us on Facebook, follow us on Twitter and Instagram, and subscribe to our YouTube channel.
- 2 lbs chicken; cut into strips
- 2 tbsp olive oil
- ¼ cup ketchup
- ¼ cup peach or apricot jam/preserves
- 1 clove garlic; minced/grated
- 2 tbsp minced onion
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- ¼-1/2 tsp. Sriracha
- ¼ tsp dry mustard
- ¼ tsp salt/peper; to taste +/-
Mix or whisk all the sauce ingredients together.
Place chicken in a large bowl or zip-seal bag and add two tablespoons of sauce, mix the sauce into the chicken, and allow to sit for about 30 minutes.
When ready to cook, add two tablespoons of oil once the skillet is hot.
Place the chicken in the pan and get a good sear, cook for about 2 minutes, then flip.
Baste the newly flipped side and then flip again after the initial 2-minute sear on the raw side, continue to baste then flip through the entire cooking process which is 7-10 minutes, depending on the thickness of the chicken. Serve and Enjoy.