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Sticky Chicken

This dish was inspired by really unhealthy sweet sticky chicken that everyone loves. But why does it have to be bad for you and make you feel sick after? It doesn’t! Try this recipe that doesn’t have any flour, MSG, ketchup, BBQ sauce or any of the other garbage that is usually in these recipes! It also happens to taste much better!!!

Course: Main Dish

Cuisine: Poultry

Special Diet: Dairy Free, Gluten Free, Soy Free

Servings: 4 people

USA imperial/metric conversion


10 chicken drumsticks legs

1/2 teaspoon salt pink Himalayan

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 tomato finely chopped

10 cloves garlic smashed with a knife but not peeled

1/2 red chili pepper chopped

1/2 cup Balsamic vinegar

3 tablespoons honey

1 tablespoon liquid smoke natural flavoring

1 orange juiced

1/2 cup chives chopped


Prepare a large sauté pan or Dutch oven on high heat. Sprinkle the chicken with salt and pepper. Add olive oil and heat. Add pieces of chicken and sear for 8 minutes on each side. Add the rest of the ingredients except the chives and turn the flame down to medium. Cover and cook for 10-15 minutes, mixing periodically, until it becomes a glaze. The garlic will fall out of its casing!

Serve hot. This dish pairs well with Stern Tuval

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Notes & Tips: Natural smokey flavoring comes in a bottle usually in the vinegar section of the supermarket or in specialty spice shops. I use the brand Colgin but you can use any you find. I promise it makes the biggest and best difference in this dish!

Notes about the wine:

Tuval 2016- Is a blend of 50% Syrah, 35% Cabernet Sauvignon and 13% Petit Verdot. This wine has aromas of sweet cheese, blueberry jam, earth and rhubarb with flavors of spice, tart red fruit and cherries. The wine is balanced with a tannic structure that allows beautiful aging time in the bottle. This wine will pair well with this dish.

© 2019 by Jerusalem Wine Club.

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