Chicken Sauces

Saucy Chicken Thighs

Store cupboards often end up with bottles or jars of sauces, chutneys and marinades which have a couple of tablespoonfuls left in the bottom from all their other useful dishes! I don’t like throwing these away in case I want to repeat the original recipe. 

The result is a tasty, sticky sauce which goes well with versatile chicken or you can use tofu or a selection of leftover vegetables to make a Vegetarian or Vegan dish. 

Saucy Chicken Thighs

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes


  • Chicken thighs skinned and boned
  • sunflower oil, for frying

Sauce suggestions

  • Tomato ketchup
  • Brown sauce
  • Mustard
  • Teriyaki sauce
  • Tomato and red pepper sauce
  • Small chunk chutney
  • Worcestershire sauce
  • or whatever you can find at the back of that shelf!

Optional Extras

  • Onion, peeled and sliced into 8
  • Red or green pepper, seeded and sliced into large chunks
  • Sweet potato, peeled and cut into small chunks


  • Heat some oil in a large pan and add the chicken thighs.
  • Fry until just beginning to brown. Remove from the pan.
  • Using the remaining oil and juices, add any of your optional extras and fry until just cooked through.
  • Add the chicken back to the pan and then on a low heat add your selection of sauces. Rinse the bottles with a little water to thin the sauce downs it will thicken with cooking.
  • Taste after each addition to see if you want something sweeter, hotter or sharper.
  • Cover and cook through for another 15-20 minutes until the chicken is cooked through.


Serving suggestions
  • Rice or orzo
  • sweet potato wedges
  • Green salad

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