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Honey-Sesame Glazed Chicken


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Honey-Sesame Glazed Chicken


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9 Ratings9 Ratings9 Ratings9 Ratings9 Ratings (9 Ratings)
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Honey-Sesame Glazed Chicken


  • Prep Time : 5 min
  • Cook Time : 45 min
  • Ready Time : 50 min


4 to 6 Servings


  • 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


  1. Preheat oven to 400° F. Lightly spray a rimmed baking sheet.
  2. In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth.
  3. Transfer to a large bowl. Add chicken and toss to coat well.
  4. Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through.
  5. 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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




14 Responses to Honey-Sesame Glazed Chicken

  1. I just made this chicken for Friday night and it came out DELICIOUS!

  2. OMG!!! This was so good! It is definitely becoming a go to recipe over here

  3. 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.

  4. avatar says: yd321

    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.

  5. avatar says: Eleanor


  6. i LOVE the recipes! they are simple and quick and fabulously delicious. i MUST give you feedback on the cocunut red snapper–ABSOLUTELY INCREDIBLY SENSATIONAL!!!

    • OH THANK YOU THANK YOU THANK YOU THANK YOU for this comment and your feedback.

  7. Can you line the baking sheet with parchment paper for an easier clean up?

  8. avatar says: Jessica

    Would I be able to use this recipe on cornish hens?

  9. avatar says: ruth

    covered or uncovered

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