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Honey-Teriyaki Chicken

Honey-Teriyaki Chicken

Course Chicken
Cuisine American
Keyword honey-teriyaki-chicken
Prep Time 15 minutes
Cook Time 45 minutes
Marinate Time 8 hours
Total Time 1 hour
Servings 12
Author Melissa Sperka


  • Marinade:
  • 4 lb chicken drumsticks
  • 1 1/2 cup teriyaki sauce
  • 1 cup brown sugar
  • 3 clove garlic minced
  • 1 tsp ground ginger
  • 2 green onion chopped
  • 1 tsp sesame oil
  • 1 tsp red pepper flakes
  • Glaze:
  • 1 cup teriyaki sauce
  • 2/3 cup honey
  • 1/2 cup packed brown sugar
  • 2 green onions minced
  • 3 clove garlic minced
  • 1 tsp ground ginger
  • 1 tsp red pepper flakes
  • 1 tsp toasted sesame seeds [optional]


  • 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.
  • To prepare: 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 glaze 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 serving. 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.
  • To char: 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.