When it comes to festive meals, we often think of Christmas ham, but why not switch things up this year? Enter Sticky Glazed Christmas Chicken—a succulent, tender chicken dish infused with the warm spices and sweet glaze that make the holiday season so memorable. This recipe takes inspiration from classic ham glazes but transforms it into a chicken feast that’s easier, more affordable, and packed with flavor.
Imagine golden, sticky chicken thighs and drumsticks, caramelized with a sweet, tangy glaze, exuding aromas of cinnamon, star anise, and fresh orange. It’s a dish that not only tastes like Christmas but looks festive on the table, making it perfect for family gatherings or holiday dinners.
Why This Christmas Chicken Stands Out
The magic of this recipe lies in the glaze. It’s richer, sweeter, and stickier than a traditional ham glaze. Unlike ham, chicken absorbs flavors more readily, allowing every bite to be tender, juicy, and packed with festive taste. Many who have tried it often confess that they love this chicken even more than the traditional ham centerpiece!
Here’s what makes it irresistible:
- Sticky, golden skin – The combination of brown sugar, Dijon mustard, and citrus creates a glaze that clings beautifully to the chicken.
- Infused flavors – An overnight marinade ensures every bite is bursting with the warmth of holiday spices.
- Tender meat – Bone-in, skin-on chicken pieces stay juicy during roasting, making it almost melt-in-your-mouth.
- Festive aroma – Cinnamon, allspice, ginger, and star anise make your kitchen smell like Christmas heaven.
This dish is perfect for anyone looking for an alternative to turkey or ham without sacrificing that classic Christmas flavor.
Ingredients That Make It Festive
To achieve that perfect sticky glaze and holiday aroma, every ingredient counts. Here’s what you’ll need:
- Chicken – Use bone-in, skin-on thighs and drumsticks. The skin allows the glaze to caramelize beautifully, while the bones help retain moisture.
- Oranges – Both zest and juice are essential. The zest brings a bright, fresh citrus note that elevates the sweet and spiced marinade. Avoid using bottled juice for best results.
- Spices – Cinnamon, allspice, ginger, and star anise create that classic Christmas scent.
- Brown sugar – The secret to the caramelized, sticky exterior.
- Dijon mustard and vinegar – Adds tang and helps the glaze cling to the chicken while balancing the sweetness.
- Olive oil – Adds richness and helps emulsify the marinade. Neutral oils work too.
Preparing the Perfect Glazed Chicken
This chicken requires a bit of patience but delivers results worth every minute.
1. Make the Marinade
Combine all marinade ingredients in a jug or bowl. Whisk thoroughly to ensure the sugar dissolves completely. This is key for a smooth glaze that coats the chicken evenly.
2. Marinate the Chicken
Place the chicken in a large ziplock bag and pour the marinade over. Massage the bag gently to coat all pieces. Ideally, marinate for 24 hours in the fridge. If time is tight, a minimum of 3 hours works, though longer gives deeper flavor.
Pro tip: If you prefer not to use a ziplock bag, increase the marinade by 50% and place the chicken in a non-reactive bowl. Toss occasionally to coat thoroughly.
3. Roast to Golden Perfection
Preheat your oven to 200°C (390°F, 180°C fan). Line two trays with foil, then parchment or baking paper for easy cleanup. Spread the chicken and pour over any remaining marinade. Roast for 30 minutes, then baste with the pan juices. Continue roasting another 20 minutes, basting every few minutes as the glaze thickens.
The key to a sticky, golden glaze is frequent basting. As the juices reduce, they turn into a syrupy coating that clings to the chicken, giving it that signature festive shine.
4. Adjusting the Glaze
Not all ovens and chicken are equal—sometimes the pan juices may need extra time to thicken. If this happens, remove the chicken once cooked, return the empty tray to the oven, and reduce the juices to a syrup. Then, baste the chicken generously before serving.
5. Serving Suggestions
Sticky Glazed Christmas Chicken shines when served with light, refreshing sides to balance the rich flavors. Consider:
- Spring salad – Fresh greens, peas, and asparagus
- French bistro salad – A mix of lightly dressed seasonal greens
- Bean tabbouleh – Adds a hearty, zesty counterpoint
Decorate the serving platter with leafy greens and orange slices for a festive presentation.
Irresistibly Sticky Christmas Chicken with Holiday Glaze
- Prep Time: 10 min
- Cook Time: 1 hr
- Total Time: 1 hr 10 min
- Cuisine: Western
1. Marinate Chicken
-
Whisk all marinade ingredients in a jug until sugar is dissolved.
-
Place chicken in a large ziplock bag and pour marinade over. Massage to coat evenly.
-
Refrigerate for ideally 24 hours (minimum 3 hours).
2. Roast Chicken
-
Preheat oven to 200°C (390°F / 180°C fan).
-
Line two trays with foil, then parchment/baking paper.
-
Arrange chicken on trays and pour over remaining marinade.
-
Roast 30 minutes, then baste with pan juices.
-
Roast an additional 20 minutes, basting frequently until glaze is thick, sticky, and chicken is deep golden.
-
Switch tray positions near the end for even cooking.
-
Baste one final time before serving.
3. Serve
-
Arrange leafy greens on a platter.
-
Pile chicken on top and garnish with orange wedges and zest curls.
Notes
- Chicken: Skin-on, bone-in pieces work best for a sticky glaze and juicy meat. Boneless, skinless cuts require reducing the marinade to a glaze before basting.
- Marinating: Ziplock bags are ideal for even coating, but bowls or containers can work if you increase the marinade by 50% and toss occasionally.
- Orange Zest Curls: Twist thin strips around a spoon handle and leave for 15+ minutes to hold shape.
- Glaze Adjustment: If pan juices remain watery at the end, remove chicken and reduce juices in the oven until syrupy, then baste.
- Storage: Refrigerate leftovers up to 4 days or freeze. Reheat in the oven for best results.
- Make Ahead: Combine chicken and marinade, freeze. Thaw in the fridge for 24 hours before cooking.