Sticky Baked Chicken Thighs

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700g / 1.4lb chicken thighs (, skinless boneless (5-7 pieces), Note 1)

¼ cup ketchup

3 tbsp brown sugar (, lightly packed)

1.5 tbsp soy sauce (, all purpose or light (NOT dark))

1 tbsp apple cider vinegar

1 tbsp olive oil

2 tsp Worcestershire Sauce

2 clove garlics (, minced)

Preheat oven to 220°C/420°F (200°C fan).
Pan - Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil (you'll thank me later), place thighs in pan.
Glaze 1 - Mix Glaze ingredients together. Spoon over about ⅔ of the Glaze on the surface of each (not underside), reserve rest.
Bake 15 minutes, remove pan.
Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
Glaze 2 - Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
Rest - Remove and stand for a few minutes (uncovered) before serving with pan juices.