My Mom's Delicious Sticky Chicky

By Mara S – Richmond Hill, ON
My Mom's Delicious Sticky Chicky
  • Prep Time: 600
  • Total Time: 100

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About this Recipe

Growing up, this was my most favourite way to eat chicken. When I think of comfort food, it's Sticky Chicky that comes to mind. It's SO easy to make and absolutely delicious. Can't wait for you to try it!


2 Whole Maple Leaf Prime Chickens cut up (or whatever combo of pieces your family likes)
1 475 ml bottle Russian Salad dressing (or Catalina if you can't find)
1 250 ml jar of apricot jam
1 Pkg onion soup mix
pepper and garlic powder


If using a whole chicken, cut it into quarters. Remove the skin from the chicken except from the wing. Rinse the chicken and pat dry with paper towel.
Place chicken in a large pyrex baking dish and season generously with pepper and garlic.
Combine onion soup mix, apricot jam, and dressing in a large bowl or glass measuring cup. Mix well to make a sauce. It will be thick.
Pour over the chicken, turning to coat. Cover, and marinate at least 12 hours.

Next day: Remove chicken from fridge and preheat oven to 350 degrees. Bake uncovered, basting from time to time for 1 to 1/2 hours. Near the end of the cooking time, if you want a little kick, sprinkle the red pepper flakes over top of the chicken (did you know that the longer you cook red pepper flakes the hotter they get?).
If you need to, cook longer to evaporate more of the liquid and make the chicken ‘stickier’. You can’t really dry out the chicken.

Serve with lots of napkins! Are you so excited to get all sticky?


If you can't find Russian dressing (usually made by Kraft), you can substitute Catalina dressing. It won't be exactly the same, but it still works.

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