Sesame Ginger Baked Chicken

Sesame Ginger Baked Chicken I firmly believe that if you are going to eat chicken, it needs to still have its skin on. There should be bones in it too. I just don’t understand the whole boneless, skinless chicken breast thing. That just sounds boring and bland. Food should never be morning or bland.

Too much fat in it you say? Just eat less of it. A little bit of wicked tasting food seems like a better idea than a lot of tasteless food, in my opinion.

Sesame Ginger Baked Chicken

You’ll want to lick your fingers after you eat this. You’ll also want to suck every last sweet delicious morsel off the bones. This sesame ginger chicken can be made spicy if you want it to be (I always want it spicy) or mild if that’s the way you roll. Either way it is a little bit sweet with nutty sesame and fragrant ginger, lots of crispiness on the outside and tender chicken in the middle.

Have I mentioned that it is also:

  1. Incredibly easy to make
  2. Perfect for an asian themed dinner party
  3. A hit with even the pickiest kids
  4. Makes the best leftovers
  5. And, eaten cold, is the perfect picnic fare
  6. Oh ya, it’s wickedly awesome delicious, too!
Sesame Ginger Baked Chicken
4.9 from 7 reviews
Sesame Ginger Baked Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 3-4
Ingredients
  • 6 chicken drumsticks or thighs
  • Sesame oil
  • 2 heaping tablespoons brown sugar
  • 3 heaping teaspoons toasted sesame seeds
  • 1 heaping teaspoon powdered ginger
  • 1 teaspoon salt
  • 2 cloves garlic, finely minced
  • Optional: 1 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 420 degrees
  2. Dry chicken thoroughly with a clean cloth and place in a medium sized bowl. Drizzle with sesame oil and toss to coat.
  3. Combine all remaining ingredients in a small bowl and mix thoroughly.
  4. Sprinkle sugar mixture over chicken and toss so that chicken is thoroughly coated.
  5. Place chicken on a baking sheet, skin side up, and bake for 20-25 minutes, or until the top is brown and crispy and the chicken is no longer pink inside.
  6. Get ready to lick your fingers!
Notes
Recipe can easily be doubled, tripled or more. Use caution when handling raw poultry. After drying chicken with a clean cloth, make sure it is washed in hot water in your washing machine.

 

Want to make this chicken for your family picnic? Consider bringing along these side dishes:

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

    • Kristen says

      Hey Brittany,

      I’ve only just started eating chicken again after being vegetarian for many many years. Roast chicken is my favourite! I love how crispy it gets on the outside and how many different flavours you can make. :)

  1. Katsacook says

    Love your recipes! My husband is Arabic and loves sesame! We are avid rabid home cooks and always on the lookout for new fun things to try. And thanks for a being a food blogger with easily printable recipes!! So many don’t…

    • Kristen says

      Thank you so much!! I really love Arabic food after travelling around the Middle East a few years ago. Does your husband cook his traditional food for you? If he does you are so lucky!!!

  2. says

    Oh my goodness! This looks mouthwatering!
    I just bought some sesame seeds yesterday, and I was wondering what to use them for (I’m one of those people who see stuff and impulse buy. I don’t know why, It wasn’t even on sale or anything) I have found my solution! Such great timing ;)

    • Kristen says

      That’s so funny, I do the exact same thing. I actually made this recipe again last night but added some spice mixture that I also bought on impulse :)

  3. says

    I agree – great chicken has skin and bones. This recipe looks finger-licking good! I recently added ginger and lemon to some chicken thighs and it was quite tasty, but adding sesame seeds sounds like a delicious twist.

  4. Rod says

    These were deelish – I had a bunch of black sesame seeds I was wondering what to do with, and it turned out perfectly!

    • Kristen says

      Hey Rod,

      I had actually wanted to make these with black sesame seeds but didn’t have any in my pantry. Will definitely have to try using them next time!

  5. Heather says

    Having a dinner party on Friday and am going to try this on the grill…hopefully that won’t ruin it somehow because the recipe looking amazing!

    • Kristen says

      Hey Heather,

      I think they would be awesome on the grill. Just watch them a little closer as sugar has a tendency to burn on the grill. Have an awesome dinner party!!

  6. Anouk says

    I made these tonight, after stumbling upon this recipe on tastespotting.com, they looked easy enough for me, as I am terrible w/ chicken and don’t have a grill. I couldn’t have been happier with the outcome! They were delicious, crispy, sweet, tangy and slightly spicy from the ginger and garlic, plus they were extremely juicy.
    I couldn’t find powdered ginger, so I had to substitute ginger paste and mixed it with the sesame oil in the first step. But, the overall taste was delicious! I will definitely make it again…for friends and not just hog it for myself! Super easy and tasty! Love it!

  7. says

    These were delicious! And you’re right… they were fantastic all week long as leftovers! I used black sesame seeds instead of normal, white ones because that’s what I had on hand. But they added a nice earthy taste to the chicken! YUM

  8. Christa says

    This was AMAZING! I wasn’t paying attention to the fact that the seasoning should be dry and used spicy chili garlic sauce (2 scoops) instead of fresh garlic and cayenne. It made more of a paste to spread on the chicken instead of a dry seasoning mix to sprinkle on and made a huge mess in the pan (luckily I had covered the pan in foil!), but it tasted wonderful. Not too sweet, not too spicy. Thanks so much for sharing!

  9. Cook says

    I’m making and ‘edition of this as I write. While I AGREE with your skin and bone comment, thigh meat was all I had available today and I WANTED a sesame/ginger (garlic) chicken dish tonight. Period! I don’t have any ginger powder, but I’ll bet that the grated fresh ginger used will be just fine. Exactly what I was looking for, it is not quite ready, but smells wonderful. Thank you!

  10. Kitty says

    Score! I was so wanting to make something like this, and yours was the first recipe that didn’t call for honey or soya sauce. Soya sauce would have made this too wet, and honey is expensive and I didn’t have any. Using brown sugar, salt and sesame oil instead is brilliant. The sesame seeds were nice and chewy, with a slight crunch, and the meat texture (small drumsticks) was perfect. Yummy yummy. My guy loved it too and asked for the recipe :)

    • says

      Thank you for the awesome feedback! I haven’t actually made this dish in a while so your comment made me think of it again. Think I’ll be making it this week. Thank you for remaining me about it :)

  11. Alexandria says

    My grandma bought way too much chicken and that was the only meat in tgr freezer. My mom had sesame oil so I googled sesame oil chicken recipe and this popped up. Like many others, I wish I had the seeds for garnish and crunch but it was awesome without it! The chicken legs were very plump and juicy! The temperate and time were perfect! Everybody was happy and there wasn’t a leg left. Only my mom is a baby when it comes to the slightest bit of heat and I did do the optional cayenne pepper. But she still ate a lot of it so I know it was a success. So easy and cheap to make. We will be eating this again. Oh I also added more sesame oil to my legs while I ate them.

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