My neighbor shared her secret for the stickiest chicken ever, and I am obsessed. It only takes 3 ingredients to make!

This oven baked 3-ingredients orange chicken is the kind of recipe you tuck in your back pocket for busy weeknights. My neighbor down the street shared her trick for getting the stickiest, glossiest chicken ever, and I’ve been making it on repeat. The secret is letting a simple orange marmalade mixture bubble and thicken right on the chicken in the oven, so it turns into a shiny, sweet-tangy glaze with hardly any effort. It’s not a traditional takeout-style orange chicken, but a cozy, family-friendly version that feels special enough for company and simple enough for a Tuesday.

Serve this sticky orange chicken over a bed of hot white or brown rice so it can soak up all that extra glaze. Add a simple veggie on the side—steamed broccoli, green beans, or a quick sheet pan of carrots and snap peas tossed in a little oil and salt. If you like a bit of crunch, sprinkle the finished chicken with sliced green onions or toasted sesame seeds right before serving. For a more casual night, pile the chicken into lettuce cups or over a big salad with cucumber and shredded cabbage to balance the sweetness.

Servings: 4

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, then lightly grease the foil with cooking spray or a thin swipe of oil. This helps the chicken release easily while still letting the glaze get sticky.

Pat the chicken chunks dry with paper towels and spread them out in a single layer on the prepared baking sheet. Try not to let the pieces overlap too much so they bake evenly and the glaze can cling to each piece.

In a medium bowl, whisk together the orange marmalade and soy sauce until smooth and well combined. The mixture should look glossy and pourable, with no big clumps of marmalade.

Pour about half of the orange marmalade mixture over the chicken on the baking sheet. Toss the chicken pieces gently with a spoon or clean hands to coat them evenly, then spread them back into a single layer.

Bake the chicken for 15 minutes. While it bakes, set aside the remaining half of the orange marmalade mixture to use as your second glaze layer.

After 15 minutes, remove the baking sheet from the oven and gently stir or flip the chicken pieces so they cook evenly. Spoon or pour the remaining orange marmalade mixture over the chicken, coating all the pieces again. This second layer is what really builds that sticky, shiny glaze.

Return the chicken to the oven and bake for another 10–15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce around the edges of the pan is bubbling and thickened. The glaze should look syrupy and cling tightly to the chicken chunks.

For extra stickiness and a bit of caramelization, switch the oven to broil on high for 1–3 minutes at the very end, watching closely so the sugars in the marmalade don’t burn. Pull the pan out as soon as the edges of the glaze look slightly darkened and extra glossy.

Let the chicken rest on the baking sheet for 5 minutes. The glaze will thicken even more as it cools slightly, giving you those wonderfully sticky pieces. Use a spatula to loosen any bits from the foil, then serve the chicken warm with all the extra glaze spooned over the top.

If you have picky eaters, you can cut the soy sauce down to 1/4 cup and add a splash of water to keep the glaze a bit milder and sweeter. For a little heat, whisk in a pinch of red pepper flakes or a squirt of sriracha to the marmalade mixture before baking. If you prefer white meat, swap the chicken thighs for boneless, skinless chicken breasts, but check for doneness a few minutes earlier so they don’t dry out. You can also use chicken tenderloins and leave them whole instead of cutting into chunks—just adjust the baking time slightly. To make cleanup even easier, use heavy-duty foil and spray it well, then let the pan soak if any glaze sticks. For a lighter option, serve the sticky chicken over cauliflower rice or a big green salad instead of regular rice. Leftovers reheat nicely in a skillet over low heat with a tablespoon of water to loosen the glaze.