This DELICIOUS baked Sesame Ginger Chicken is making a comeback. With only 5 minutes of prep time, you'll have a healthy dinner in the oven. What are you waiting for?
This crazy delish Sesame Ginger Chicken recipe is the 22nd Throw Back Thursday post here on the blog. Time, you are flying by! Slow doooooooown, please!
If this is your first time here for #tbt, it is the once a month (always the first Thursday) when I reshare a recipe with you. I find old recipes that I love, but have terrible photos. Most of the time, the recipes are from 2011 or 2012, when I first started the blog. I remake and often rewrite the recipe, retake the photos, and share the makeover with you.
The original photos (which I've hidden just below the recipe) are hilarious and definitely worth looking at if you want a laugh. There's one where I'm holding a drumstick with all the skin and meat pulled back so it looks like I ate half of it. I mean, I know that happens sometimes when they're baked, but why would I have chosen that one to highlight? They're also drunkenly crooked and have a weird orange glow to them, like I added food coloring (I didn't) to the chicken.
Even though the pics were pretty terrible, the recipe is delicious. They're got that sweet and salty thing going on that is so common in Asian-style recipes. They're also crazy easy to make. With about 5 mins of prep you can pop them into your oven and let them cook themselves. So easy!
Original post date: May 29th, 2012
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 boring 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.
Or how about just not worry about it. It's not 1992, and we now know that saturated fats aren't bad for us. Open a new tab and Google “saturated fats sugar industry” if you're not sure what I'm talking about. You'll be happy you did.
It'll be like getting permission to dig into another piece of this crazy delish Sesame Ginger Chicken.
You'll want to lick your fingers after you eat this chicken. You'll also want to suck every last sweet, delicious morsel from 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:
- Incredibly easy to make
- Perfect for an Asian themed dinner party
- A hit with even the pickiest kids
- Makes the best leftovers
- And, eaten cold, is the perfect picnic fare
- Oh ya, it's wickedly awesome delicious, too!
- 8 chicken drumsticks or thighs
- 1 tablespoon sesame oil
- 3 heaping teaspoons toasted sesame seeds
- 2 heaping tablespoons brown sugar (sub coconut sugar for paleo)
- 1 heaping teaspoon powdered ginger
- 1 teaspoon salt
- 2 cloves garlic, finely minced
- Optional: 1 teaspoon cayenne pepper
- Preheat your oven to 420 degrees. Line a baking sheet with parchment paper
- Place the chicken in a medium-sized bowl and toss with the sesame oil.
- In a small bowl, combine all the remaining ingredients. Sprinkle over the chicken and toss to coat.
- Place chicken on the prepared baking sheet, skin-side up, and bake for 45 minutes, or until the top is brown and crispy, and the chicken is no longer pink inside.
- Get ready to lick your fingers!
The original photos of this Bakes Sesame Ginger Chicken:
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
Making this sesame ginger chicken for your family picnic? These sides go great:
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