Friday, July 14, 2017
Honey Sesame Chicken Thighs
Deb Lindsey for The Washington Post
SOURCED JUL 20, 2011
With their crunchy sesame seed coating and cayenne zip, these chicken thighs are a snap to make. But be sure to line your pan with greased aluminum foil; otherwise, the caramelized honey will make it difficult to clean.
Make Ahead: The chicken needs to marinate for 4 to 6 hours.
8 skin-on chicken thighs (2 1/2 pounds total)
1/4 cup low-sodium soy sauce
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
1/2 cup honey
1/2 cup raw sesame seeds
Place the thighs in a resealable plastic food storage bag, then add the soy sauce, garlic powder, ground ginger, cayenne pepper, black pepper and oil. Seal and massage through the bag so the pieces are evenly coated. Refrigerate for 4 to 6 hours.
Let the bag of marinated chicken sit at room temperature for 1 hour.
Position a rack in the lower third of the oven; preheat to 375 degrees.
Line a rimmed baking sheet with foil, then spray the foil with nonstick vegetable cooking oil spray.
Use paper towels to blot the chicken dry; discard the marinade. Place the chicken pieces in a large bowl and drizzle the honey over them; toss to coat evenly.
Spread the sesame seeds on a salad plate. Press the skin side of each thigh onto the seeds, making sure to coat each piece evenly. Transfer the pieces to the lined pan, skin (sesame) sides down.
Bake on the lower oven rack for 35 to 40 minutes, until well browned and cooked through.
Turn the pieces over and allow the chicken to rest for 10 minutes before serving.
Rating ** 
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
Calories per serving: 840
% Daily Values*
Total Fat: 54g 83%
Saturated Fat: 14g 70%
Cholesterol: 240mg 80%
Sodium: 520mg 22%
Total Carbohydrates: 38g 13%
Dietary Fiber: 2g 8%