Honey-Sesame Glazed Chicken
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Honey-Sesame Glazed Chicken
Times
- Prep Time : 5 min
- Cook Time : 45 min
- Ready Time : 50 min
Servings
4 to 6 Servings
Ingredients
- Cooking spray
- ½ cup white wine
- ¼ cup honey
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 6 cloves garlic
- 1 chicken, cut into eight pieces, about 3 pounds
- 2 tablespoons sesame seeds
Directions
- Preheat oven to 400° F. Lightly spray a rimmed baking sheet.
- In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth.
- Transfer to a large bowl. Add chicken and toss to coat well.
- Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through.
- Garnish with sesame seeds.
MAKE IT A MEAL: Serve with sautéed spinach for a healthful meal.
DRESS IT UP: Use this glaze on a beautiful whole bird, basting with the glaze every 20 minutes. Bake a 4- to 5-pound chicken at 400° F for 1 to 1 ½ hours. Serve the bird on an elegant platter with chopped radicchio or fresh spinach to
add color. Sprinkle with sesame seeds to garnish.
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About Jamie Geller
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5 Responses to Honey-Sesame Glazed Chicken
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Meat , Dinner, Lunch, Main , Rosh Hashanah, Shabbat, Sukkot , 15-minute Prep, Meals in Minutes , Asian , Dinner Tonight , Budget , Chicken , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I just made this chicken for Friday night and it came out DELICIOUS!
OMG!!! This was so good! It is definitely becoming a go to recipe over here
I just made it, I used all the right ingredients and the sauce came out completely liquid, didn’t stick to the chicken at all.
if you find your sauce is very liquidy is refrigerate the sauce overnight – it will be thicker and stick better and behave more like a glaze.
This was a nice chicken recipe. Chicken came out golden and tasted nice with a sweet flavor. For the person who said the sauce came out completely liquid- Im not an expert but did you use a cookie sheet (rimmed baking sheet) as the recipe directed. If you used a regular pan I have found in other recipes that it really makes a difference.