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Cajun Sticky Chicken Recipe

Cajun Sticky Chicken Recipe
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★★★★★

5 from 18 reviews

Cajun Sticky Chicken is a flavorful, classic Cajun dish featuring bone-in chicken thighs cooked in a rich, sweet, and spicy gravy made with butter, brown sugar, and a blend of spices. This easy-to-make meal delivers a perfect balance of savory and sweet notes with a hint of heat, finished with browned vegetables and served best over rice for a comforting southern experience.

Ingredients

Scale

Chicken and Seasonings

  • 1 pack bone-in chicken thighs (about 6–8 pieces)
  • Generous amounts of red pepper
  • Black pepper, to taste
  • Salt, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Paprika, to taste

Sauce and Gravy

  • 1 stick (1/2 cup) unsalted butter
  • 2 heaping tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce (preferably Cajun Power brand if available)
  • Several dashes Tobasco hot sauce
  • 3 chicken bouillon cubes
  • About 2 tablespoons zydeco chop chop seasoning
  • Water, as needed

Vegetables

  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 head garlic, minced

Instructions

  1. Season the Chicken: Generously season the bone-in chicken thighs with red pepper, black pepper, salt, garlic powder, onion powder, and paprika. Make sure to coat the meat evenly for maximum flavor.
  2. Prepare the Base: In a large pot, melt 1 stick of butter over medium to high heat. Add 2 heaping tablespoons of brown sugar and stir continuously to combine without burning the sugar.
  3. Brown the Chicken: Once the pot is hot and the butter-sugar mixture is bubbling, place the chicken thighs skin side down. Brown until the skin is deeply golden and crispy, then flip and brown the other side until equally golden. Remove the browned chicken and set aside.
  4. Brown the Vegetables: Add the chopped onion and bell pepper to the pot and cook until well browned, about 15 minutes, stirring occasionally. Add minced garlic toward the end of this step and brown for a few more minutes to deepen the flavor.
  5. Add Sauces and Seasoning: Mix in the Worcestershire sauce and several dashes of Tobasco. Stir well to combine with the vegetables, letting the flavors meld and the mixture reduce slightly.
  6. Simmer the Chicken: Return the browned chicken thighs to the pot, placing them skin side up. Add water until it reaches about the same level as the chicken. Crumble in 3 chicken bouillon cubes and sprinkle 2 tablespoons of zydeco chop chop seasoning. Stir gently, keeping on medium heat.
  7. Cook and Reduce: Allow the chicken to simmer for about 1 hour, stirring occasionally and adding more water as the gravy reduces. Continue until chicken is cooked through and tender. If the gravy is thinner than desired, increase heat slightly to boil down to the preferred consistency.
  8. Serve: Serve the Cajun Sticky Chicken hot over cooked white rice. For a classic side, prepare a creamy corn mixture seasoned with salt and black pepper to complement the dish.

Notes

  • Bone-in chicken thighs provide better flavor due to the marrow and connective tissues, enhancing the gravy richness.
  • Adjust spice levels with red pepper and Tobasco according to heat preference.
  • Continuous stirring of brown sugar in butter prevents burning and develops a smooth caramel base.
  • Add more water during cooking to maintain gravy consistency and prevent burning on the pot bottom.
  • Serving over rice helps soak up the luscious gravy and balances the spice.
  • For a vegetarian alternative, replace chicken with hearty vegetables and use vegetable bouillon cubes.

Nutrition

Keywords: Cajun sticky chicken, bone-in chicken thighs, Cajun gravy, brown sugar chicken, southern comfort food, spicy chicken recipe, zydeco seasoning, Cajun cooking

Find it online: https://reemcook.com/cajun-sticky-chicken-recipe/