Ginger-Sesame Glazed Chicken Drumsticks and Thighs
Ginger-Sesame Glazed Chicken Drumsticks and Thighs
Ingredients
For the Chicken
- 4 chicken drumsticks
- 4 chicken thighs, bone-in, skin-on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Ginger-Sesame Glaze
- 1/2 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon Sriracha, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Pat the chicken drumsticks and thighs dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and Sriracha. Pour about 1/4 cup of the glaze into a separate small bowl and set aside for basting later. Place the chicken in a large resealable bag or shallow dish and pour the remaining glaze over it. Ensure all chicken pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 10 min
- 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Place an oven-safe wire rack on top of the lined baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken pieces in a single layer on the prepared wire rack, skin-side up.
⏱️ 2 min
- 5
Bake for 20 minutes. While the chicken bakes, prepare the reserved glaze for basting. In a small saucepan, combine the reserved 1/4 cup glaze with the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Bring to a simmer over medium heat, stirring constantly, until the glaze thickens slightly, about 1-2 minutes. Remove from heat.
⏱️ 20 min•🌡️ 400
- 6
After 20 minutes, remove the chicken from the oven. Brush generously with the thickened glaze. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is caramelized and slightly crispy. Baste with the glaze once more halfway through this second baking period.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven and let it rest on the rack for 5 minutes before serving.
⏱️ 5 min
- 8
Garnish with toasted sesame seeds and thinly sliced green onions before serving. Serve hot with your favorite side dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger-Sesame Glazed Chicken Drumsticks and Thighs
For the Chicken
- 4 chicken drumsticks
- 4 chicken thighs, bone-in, skin-on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Ginger-Sesame Glaze
- 1/2 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon Sriracha, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Pat the chicken drumsticks and thighs dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and Sriracha. Pour about 1/4 cup of the glaze into a separate small bowl and set aside for basting later. Place the chicken in a large resealable bag or shallow dish and pour the remaining glaze over it. Ensure all chicken pieces are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 10 min - 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Place an oven-safe wire rack on top of the lined baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Arrange the chicken pieces in a single layer on the prepared wire rack, skin-side up.
⏱️ 2 min - 5
Bake for 20 minutes. While the chicken bakes, prepare the reserved glaze for basting. In a small saucepan, combine the reserved 1/4 cup glaze with the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Bring to a simmer over medium heat, stirring constantly, until the glaze thickens slightly, about 1-2 minutes. Remove from heat.
⏱️ 20 min•🌡️ 400 - 6
After 20 minutes, remove the chicken from the oven. Brush generously with the thickened glaze. Return to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is caramelized and slightly crispy. Baste with the glaze once more halfway through this second baking period.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven and let it rest on the rack for 5 minutes before serving.
⏱️ 5 min - 8
Garnish with toasted sesame seeds and thinly sliced green onions before serving. Serve hot with your favorite side dishes.
⏱️ 3 min