Honey Glazed Chicken

Table of Contents

Whisk together the honey, soy sauce, pineapple juice, minced garlic and ground ginger in a small bowl until combined. Set aside.

⅔ cup honey,½ cup soy sauce,⅓ cup pineapple juice,2 to 3 cloves garlic,1½ teaspoons ground ginger

Place the chicken in a large bowl or ziploc bag. Pour half of the marinade over the top and massage into the chicken. Cover the bowl or seal the bag, removing as much air as possible. Refrigerate for 2 to 3 hours (no longer), turning the chicken occasionally so that all pieces are being marinated well. Refrigerate the remaining half of the marinade for now.

2 pounds chicken

Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
Place the chicken on the prepared pan and bake for 20 to 25 minutes, flipping the chicken halfway through, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, transfer the remaining half of the marinade to a medium saucepan and bring to a simmer over medium heat. Let the marinade simmer for about 10 minutes or until it has noticeably thickened.
Whisk the cornstarch with 1 tablespoon of the hot marinade in a separate, small bowl, until cornstarch is dissolved.

1 tablespoon cornstarch
Whisk the slurry into the marinade and simmer for one more minute. Remove from heat.
Brush glaze on chicken and broil for 2 to 3 minutes until glaze is shiny and sticky.
Remove and serve immediately. Garnish with sliced green onions and sesame seeds if you like.

green onions,sesame seeds

Storage Information

Refrigerator: Place cooled chicken in an airtight container and refrigerate for up to 3 days.

Reheat: To reheat, gently warm the chicken in the oven or microwave. Be careful not to overcook, as this can dry out the chicken.

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