Honey Teriyaki Chicken

Course Chicken, Main Course

Cuisine American, Asian Inspired, Southern

Keyword honey-teriyaki-chicken, teriyaki-chicken-recipe

Prep Time 15

Cook Time 45

Marinate Time 8

Total Time 9

Servings servings

Calories 386kcal

Author Melissa Sperka

Prep Chicken: Rinse and pat dry the chicken drumsticks. Mix together the marinade stirring until the brown sugar is dissolved. Pour over the chicken. Marinate for at least 4 hours or preferably overnight.
Bake: Preheat the oven to 375°F. Remove the chicken from the marinade and place onto a broiler pan or and oven safe grill pan spritzed with cooking spray. Discard the marinade. Bake for 20 minutes.
While the chicken bakes, simmer the honey teriyaki sauce ingredients on the stovetop, until reduced by 1/2 and thickened to the consistency of syrup. Remove from the heat.
Reserve the sesame seeds for garnishing. After baking the chicken for 20 minutes, brush the chicken on all sides with the glaze and turn. Drain any excess liquid from the pan if needed. Continue to bake for an additional 20 minutes or until the juices run clear.
Char Chicken: After the chicken has baked for 40 minutes total, increase the oven temperature to the broiler setting and move the oven rack up.
Char the chicken for 1-2 minutes on each side using tongs to carefully turn as needed. Don't walk away from the oven.
To serve, sprinkle with toasted sesame seeds and serve leftover sauce on the side.

Teriyaki Sauce Substitution: In a pinch, you could use low-sodium soy sauce in place of teriyaki sauce.
Homemade Teriyaki Sauce: See my recipe here for Homemade Teriyaki Sauce.

Protein: You could adapt this recipe using chicken thighs or chicken wings. Should you choose to make boneless skinless chicken breasts the cooking time will be reduced.