Baked Honey Glazed Chicken Recipe
User Reviews
4.9
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Prep Time
6 hrs
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Cook Time
50 mins
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Total Time
6 hrs 50 mins
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Servings
14 to 16 drumsticks
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Course
Main Course
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Cuisine
American
Baked Honey Glazed Chicken Recipe
Description
The Baked Honey Glazed Chicken Recipe starts by whisking together a marinade that mixes honey, soy sauce, orange juice, Dijon mustard, minced garlic, and grated ginger, creating a flavorful base that combines sweetness, acidity, and savory depth. Chicken drumsticks are coated in the marinade and refrigerated for 6 hours or overnight to fully absorb the flavors.
Baking at 400°F on a parchment-lined tray with the skin side up ensures even cooking and caramelization. The chicken is baked first skin-side up, then flipped skin-side down to bake further, helping achieve a balance between tender cooked meat and flavorful skin. Reserved marinade is used to coat the baking pan, adding moisture and a sticky glaze effect. The optional garnishes of sesame seeds and fresh chives enhance the presentation and add mild nutty and herbal notes.
This dish suits casual meals and can be served alongside rice, vegetables, or salad. The marinade ingredients—especially the orange juice and Dijon—give a fresh brightness contrasting with honey’s sweetness and soy’s richness. The preparation allows for some flexibility, such as using low sodium soy sauce with added salt or gluten free alternatives like tamari.
For easier cleanup, parchment paper is trimmed to fit the pan without overhanging, preventing scorching and sticking. Trimming the parchment also aids in handling. Marinating the chicken and turning the bag periodically ensures even flavor coverage. Monitoring cooking times helps avoid dryness or burnt spots while maximizing caramelization.
Ingredients
- 5 lbs chicken drumstick
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 2 Tbsp Dijon mustard
- 4 garlic minced or finely grated, large cloves
- 1 Tbsp ginger peeled and finely grated
- sesame seed optional, for garnish
- chive optional, for garnish
Instructions
- In a small bowl, whisk together all marinade ingredients: 3/4 cup honey, 1/2 cup soy sauce, 1/4 cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves and 1 Tbsp grated ginger. Reserve 2/3 cup of marinade and refrigerate.
- Place drumsticks in a large ziploc bag or food saver bag, pour remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor.
- Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***,
- Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.
- While chicken is baking, pour reserved 2/3 cup marinade into a small saucepan. Bring to a boil then reduce heat and simmer 7 minutes or until thickened and syrupy. Remove from heat and brush over baked chicken drumsticks. Garnish with sesame seeds and chives.
Notes
- If using low sodium soy sauce, add about 1 1/2 teaspoons salt to the marinade for proper seasoning.
- To make this dish gluten free, substitute regular soy sauce with gluten free options like Tamari.
- Trim parchment paper to fit the baking pan without hanging over the edges to prevent scorching and facilitate easier cleanup.
- Turn the chicken in the marinade bag a few times during marinating to ensure even flavor distribution.
User Reviews
Overall Rating
4.9
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