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Catalina Chicken Thighs Recipe

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4.5 from 139 reviews

Braised Catalina Chicken is a comforting dish featuring tender, golden-browned chicken thighs cooked slowly in a tangy, sweet, and smoky Catalina sauce made from ketchup, apple cider vinegar, honey, and spices. This oven-braised recipe results in caramelized, flavorful chicken perfect for a hearty family meal.

Ingredients

For the Chicken

  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Catalina Sauce

  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey or brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat and Sear: Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. Heat the olive oil in a Dutch oven or oven-safe pan over medium heat. Place the chicken thighs skin side down and sear for about 4 to 5 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 2 minutes. Then, remove the chicken and set aside on a plate.
  2. Make the Sauce: In a mixing bowl, whisk together the ketchup, apple cider vinegar, honey or brown sugar, Worcestershire sauce, soy sauce, onion powder, garlic powder, smoked paprika, and cayenne pepper if using. Stir until the sauce is smooth and well combined. Taste the sauce and adjust sweetness or tanginess according to your preference.
  3. Braise the Chicken: Pour half of the prepared Catalina sauce into the Dutch oven or oven-safe pan. Nestle the seared chicken thighs back into the pan with the skin side facing up. Pour the remaining sauce evenly over the top of the chicken. Cover the pan tightly with a lid or aluminum foil to keep the moisture in.
  4. Bake: Place the covered pan in the preheated oven. Bake for 45 minutes allowing the chicken to cook through and the flavors to meld. Then remove the lid or foil and continue baking uncovered for another 20 to 25 minutes. This helps the sauce to thicken and caramelize beautifully over the chicken.
  5. Serve: Remove the chicken from the oven and serve hot. Spoon some of the thickened Catalina sauce over the chicken thighs. Optionally, garnish with fresh chopped parsley for a pop of color and fresh flavor. Enjoy with your favorite sides.

Notes

  • You can substitute honey with brown sugar if you prefer a different kind of sweetness.
  • If you like a spicier dish, increase the amount of cayenne pepper.
  • The chicken can be cooked in an oven-safe skillet or a Dutch oven for best results.
  • Make sure to pat the chicken dry before searing to get a crispy skin.
  • Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently.

Find it online: https://ameliameals.com/catalina-chicken-thighs-recipe/