Baked Honey Ginger Sesame Chicken

The blending of the various flavors makes this much better than a take-out dinner. The thighs turn out crispy and the sauce is delicious. Leftover chicken on a salad is something to look forward to the next day. Barb L.

Yield: 8 servings


For the Chicken:

1 ½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

8 bone-in, skin-on chicken thighs, about 1 each

½ tsp toasted sesame seeds

2 green onions, root end removed, white and light green parts only, thinly sliced

For the Sauce:

¼ cup Flying Olive Honey Ginger Balsamic

1/4 cup soy sauce

3 Tbsp ketchup

2 cloves garlic, minced

2Tbsp brown sugar, packed

1 Tbsp freshly grated ginger

Several drops-1 tsp Sriracha, optional

1 tsp Flying Olive Toasted Sesame Oil

1 tsp cornstarch

¼ tsp ground black pepper


Preheat oven to 400 degrees F.

To make the sauce, whisk together the Flying Olive Honey Ginger Balsamic, soy sauce, ketchup, garlic, brown sugar, ginger, Sriracha, Flying Olive Sesame Oil, cornstarch and pepper in a small bowl; set aside.

Place the Flying Olive Butter EVOO in a large oven-proof skillet over medium high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in honey mixture.

Place the skillet into (or if you don’t have a skillet, transfer the chicken and sauce to a large oven-proof baking dish) the oven and roast the chicken until it is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. If not browned, broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, drizzling the delicious sauce over the chicken. Garnish with sesame seeds and green onions, if desired.

Inspired by a recipe by

Submitted by Barb L.