Baked Honey Sesame Chicken is one of those dishes that is well received by most kids and adults. I used to make it quite often before my blogging days when dishes were often repeated. These days new dishes appear on the table frequently unless there is a request for a repeat. On the other hand, new dishes may be repeated two or three times in succession when a recipe is being tested. Family members of a food blogger are indeed “long-suffering” and I cannot thank my hubby and sons enough for their patience and for allowing me to use them as taste testers.
Last week Ro-Jiro mentioned that he missed Baked Honey Sesame Chicken and requested that I make it for him. How could I refuse? This is such a simple recipe that uses only 5 ingredients, all of which I have in the freezer and pantry. Since I had a nice big pack of skinless boneless chicken thighs, I decided to use them instead of running to the store for bone-in chicken thighs. Baking time was reduced as they cook much faster but they are just as moist and delicious.
The pan juices may be used as is or transferred to a small saucepan and heated until thicken if you have the time. Either way works. The boys like it as is to flavor and moisten their rice.
- 2½ lbs (1.1 kg) skinless boneless chicken thighs
- 1 tsp salt
- ½ ground pepper
- ⅓ cup (100g) honey
- 2 tbsp sesame seeds
- Combine chicken, salt, pepper, and honey in a large bowl. Mix well, cover with plastic and leave in the refrigerator to marinade for at least 1 hour.
- Coat a large baking pan with a thin layer of vegetable oil. Place marinated chicken in the pan. Sprinkle 1 tablespoon sesame seeds evenly over chicken. Flip chicken pieces over and sprinkle remaining tablespoon of sesame seeds over the chicken.
- Bake in a 375°F (190°C) oven for 45 minutes, basting chicken twice at 15 minutes interval.
- Remove and drizzle some pan juices over chicken if desired.
- Serve immediately.
Enjoy…..and have a wonderful day! 😎