Honey Chicken Glaze – Crispy Thighs or Whole Bird
Honey Chicken Glaze
Works on a Tuesday night. Works on Thanksgiving. Crispy skin, sticky-sweet finish.
Prep: 10 min | Cook: 35–40 min | Yield: 4 servings
INGREDIENTS
- 1/3 cup Barista/Bakers Honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 tsp ground)
- Juice of 1 lime
INSTRUCTIONS
- Whisk all ingredients together.
- For thighs: brush on halfway through roasting (375°F, 35–40 min total). Brush again with 10 minutes left.
- For whole bird: brush on during the last 30 minutes of roasting. Brush again at 15 minutes.
- Broil for 2 minutes at the end for that caramelized, lacquered skin.
Hot Honey swap: Use our Asian Hot Honey instead of the Barista/Bakers and skip the ginger – you get a sweet-heat-umami glaze that belongs on a menu.
Two Ways to Glaze
Classic savory or sweet heat – both from Campbell, California.
