Sticky Chicken

Sticky Chicken

This Asian-inspired recipe of Sticky Chicken is a beautiful blend of sweet and sour combining soy sauce, Filippo Berio Balsamic Vinegar and honey. A quick and easy fix for the BBQ or the oven and delicious served with a crisp salad and Asian slaw!

Categories: Poultry

Serves: 4 Preparation time: 10 mins Cooking time: 15-20 mins



  • 8 chicken thighs or drumsticks
  • 4 tbsp soy sauce
  • 4 tbsp Filippo Berio Balsamic Vinegar
  • 4 tbsp honey
  • 2 cloves garlic, peeled and finely chopped
  • 2 spring onion, sliced


  1. In a large bowl, mix together the drumsticks with the soy sauce, Filippo Berio Balsamic Vinegar, honey and chopped garlic. Stir until all the ingredients are combined and leave to marinate for 30 minutes or ideally overnight, covered in the fridge.
  2. Heat a large pan and add the oil. Add the chicken pieces with the remaining marinade and cook on a medium heat for 15-20 minutes or until cooked through. Turn frequently so the chicken pieces don’t burn. Sprinkle over the sliced spring onion and serve with a green salad.

Cooks tips

This dish would also work well cooked on the BBQ.
Garnish with sesame seeds, as well as spring onion, for added texture!

Cook with:

Balsamic Vinegar of Modena

Filippo Berio Balsamic Vinegar from Modena is smooth and flavoursome, with classic, light sweetness. Made from specially selected Modena grapes and aged in oak barrels according to tradition using the Solera method. Filippo Berio’s everyday balsamic contains 40% grape must- among the highest levels for an everyday Balsamic at a comparable price point and double the required minimum of 20%.

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