Sticky Sticky Chicken


A simple springtime dish that brings all the flavors of the Pacific home! It’s delicious, so darn easy, and sure to be a huge hit at the dinner table.


Servings: 4
Kitchen Time: 50 minutes
Allergens: Soy, Sesame
Pairs Great With: Coconut Panna Cotta


Your kit includes: 

  • K&M Sticky Sticky Chicken Legs
  • K&M Jasmine Rice*
  • K&M Ginger Scallion Sauce
  • Broccoli
  • Canned Pineapple

*Already made for you!

Pantry Items: 

  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 425ºF.
  2. Open the canned pineapple, drain, and discard the juice.
  3. Line two baking sheets with parchment paper or foil.
  4. Place the chicken legs and pineapple on one of the baking sheets. Drizzle some of the remaining marinade over everything - the pineapple should be well coated. Transfer to the oven and roast on the top rack until a thermometer inserted into the thickest part of the leg reads 165°F (about 40-45 minutes).
  5. While the chicken is roasting, break the heads of broccoli into evenly sized florets. Place on the baking sheet and drizzle with olive oil and season with salt & pepper to taste.
  6. Roast the broccoli on the lower-middle rack until the broccoli has crispy edges (about 15-20 minutes). Remove from oven, place broccoli in a serving dish, and drizzle with your desired amount of ginger scallion sauce.
  7. Heat rice in the microwave with the lid askew until steaming.
  8. Transfer the chicken and pineapple to a serving platter along with any extra sauce you can get from the baking sheet. Serve alongside the rice, and roasted broccoli, and drizzle with leftover ginger scallion sauce to taste. Enjoy!


K&M Sticky Sticky Chicken (chicken leg quarters, tamari, rice vinegar, brown sugar, sesame oil, ginger, garlic, grapeseed oil, fresh chili paste, scallions, sesame seeds), K&M Cooked Jasmine Rice (rice, grapeseed oil, sea salt), K&M Ginger Scallion Sauce (tamari, rice vinegar, brown sugar, sesame oil, water, garlic, scallions, ginger).

Written by Kitchen & Market
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