Honey Soy Baked Sticky Chicken

My friend Mona is always talking about making sticky thighs.  Each time she does, it makes me giggle.  Down here in the south, sticky thighs is what happens to us when the the weather turns warm, right?  Well regardless, this morning, her recipe for sticky thighs inspired me to make some sticky chicken of my own.  I love Asian influenced flavors, so I was fairly certain this would work for my family.

My family prefers chicken breasts to thighs, but I'm completely certain that this would work for your favorite chicken pieces - white or dark, bone in/skin on, or boneless.   You would just obviously need to adjust your cooking times to accommodate.   This glaze comes together in only a few minutes and the chicken can marinate in it while you are at work in a zip top bag.  Then just bake, baste, and garnish!

#glutenfree #paleo

Print this recipe!

Ingredients:   

• 1/2 c mild flavored honey
• 1/4 c low sodium soy sauce
• use coconut aminos for gluten free/paleo substitution
• juice of 2 small limes (or 1 large juicy lime)
• 1 tsp minced fresh ginger
• 1/2 tsp black pepper
• 1/8 tsp red pepper flakes
• 1/4 tsp white sesame seeds
• 1/4 tsp black sesame seeds
• nice pinch of kosher salt
• up to 6 pieces of chicken
• optional garnishes
• crispy fried wontons (not paleo or glutenfree)
• green onions, sliced thin 

Step-by-Step:   Prepare the marinade by mixing together the first 9 ingredients.  Adjust the flavors as you like.  I'm starting with 1/2 cup of a mild flavored honey. 

 1/4 cup reduced sodium soy sauce.  Fee free to use regular if you feel you need more salt.

1 tsp fresh ginger, minced + 1/2 tsp black pepper.  In a pinch, I suppose dried ginger powder would work alright, too.  I would cut back to perhaps half the amount and taste it first.

The juice of 2 limes.  My limes were small and a not very juicy, that's why I used two.   Plus 1/8 tsp of red pepper flakes. Obviously you can control or amp up the heat here.

1/4 tsp each of white and black sesame seeds.  Feel free to use more if you'd like.  They look beautiful in the glaze.

 

Place the chicken pieces in a gallon sized zip top bag.  If you are using boneless, skinless chicken, trim the chicken of any extra fat.  Pour the marinade over the chicken and close up the bag removing any extra air.  This will allow the marinade to come into contact completely with the chicken.   You can throw it in the refrigerator and allow it to marinate for a good long while, or for just 30 minutes or so if you are needing them, like... pronto!

When you are ready to bake the chicken, spray your baking dish with cooking spray and add the chicken and the marinade.  Bake on about 350 degrees until the internal temperature reaches 160 - 162 in the thickest part of the meat without touching a bone.  Use a digital thermometer.  The USDA recommends 165, but remember, the temp will continue to rise several degrees even after you pull it out.  If you are cooking chicken with the skin on, I recommend cooking skin side down first, then turning up about halfway through.  Baste the chicken about every 10 minutes with the marinade.  

 

 

While the chicken is baking, cut some wontons into thin strips and fry in a shallow pan of oil until light golden.  Remove to a paper towel lined plate to drain; and lightly sprinkle with salt.    *You can find these most likely in your grocer's produce section.

I'm using canola oil.

When I pulled out the chicken, I covered the chicken with aluminum foil, but combined the extra marinade from the bottom of the baking dish with a slurry of cold water and cornstarch.  I brought it to a boil for about 4 - 5 minutes and reduced it to a nice silky syrup.  This was the glaze I used when I served the chicken.  

Plate by adding some more glaze, some thin slices of green onions (or cilantro), and some of the crispy fried wontons.  The crunch of the wontons is great with the chicken!!!   You could also serve with a wedge of fresh lime, but I ran out.  If you are wondering what is in the bowl, it is an Asian chopped salad/slaw with ginger sesame dressing.

I hope you enjoyed this recipe for Sticky Chicken!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

Connect with me.    
If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

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Here are some bonus recipes for you!
Sparkle Peach Martinis 

Roast Chicken and Mushroom Cannelloni 

Prosciutto and Gruyere Stuffed Chicken Breasts 

Tiramisu 

Oriental Cole Slaw 

One Pot Skillet Lasagna 

Caprese Stuffed Burgers 

Written Method:   

Prepare the marinade by mixing together the first 8 ingredients.  Adjust the flavors as you like.  

Place the chicken pieces in a gallon sized zip top bag.  If you are using boneless, skinless chicken, trim the chicken of any extra fat.  Pour the marinade over the chicken and close up the bag removing any extra air.  This will allow the marinade to come into contact completely with the chicken.   You can throw it in the refrigerator and allow it to marinate for a good long while.

When you are ready to bake the chicken, spray your baking dish with cooking spray and add the chicken and the marinade.  Bake on about 350 degrees until the internal temperature reaches 160 - 162 in the thickest part of the meat without touching a bone.  Use a digital thermometer.  The USDA recommends 165, but remember, the temp will continue to rise several degrees even after you pull it out.  If you are cooking chicken with the skin on, I recommend cooking skin side down first, then turning up about halfway through.  Baste the chicken about every 10 minutes with the marinade.  

While the chicken is baking, cut some wontons into thin strips and fry in a shallow pan of oil until light golden.  Remove to a paper towel lined plate to drain; and lightly sprinkle with salt.  

When I pulled out the chicken, I covered the chicken with aluminum foil, but combined the extra marinade from the bottom of the baking dish with a slurry of cold water and cornstarch.  I brought it to a boil for about 4 - 5 minutes and reduced it to a nice silky syrup.  This was the glaze I used when I served the chicken.  

Plate by adding some more glaze, some thin slices of green onions (or cilantro), and some of the crispy fried wontons.  The crunch of the wontons is great with the chicken!!!   You could also serve with a wedge of fresh lime, but I ran out.  If you are wondering what is in the bowl, it is an Asian chopped salad/slaw with ginger sesame dressing.

Honey Dijon Pretzel Crusted Chicken

We happen to be moving.  If you've ever moved, you know what a pain that is.  And because we've been involved in packing and house showings and a whole bunch of other unsavory things, dinners have had to be quite a bit simpler lately.  That's also the reason why you haven't heard as much from me as usual.  I'm just spread so thin you'd you think I could fit into Barbie clothes by now.... alas, that part oddly has not come true.

Anyway, we were having lunch one day and my husband had a whole pile of honey mustard with his nuggets from Chick-fil-a.  Everyone else in the house apparently likes ranch.  Go figure.  So we were idly chatting about the joys of such a condiment.  Haha!  He mentioned that when he was flipping through the channels one day, he saw a chef on TV coating his chicken with honey mustard and then rolling them in crushed pretzels before baking them.  Oh.  Wow.  Okay... Now THAT idea may have to be stored away for an emergency situation, because that could work, right?!  So  when I started looking around, it turns out that a whole plethora of folks are doing this, and I might be like the only one who HASN'T discovered this?  Oh MY!  Where have I been?

Well just in case you are on team Julie.... and you, too, have not yet jumped on the bandwagon, here it is.   

The recipe was super simple.  The only thing I actually purchased that I didn't already have was the chicken and a bag of pretzels.  

Print this recipe!

Ingredients:   (for about 4 - 5 servings)

Honey Dijon - (for 1 cup of final product)

• 1/2 cup Dijon mustard
• 1/3 cup honey
• 1/4 cup canola oil
• 3 Tbsp red wine vinegar

Chicken -  (enough breading to accommodate about 3 large individual breasts)

• kosher salt and black pepper
• 1 cups pretzel crumbs
• 1 cup Panko bread crumbs
• 1/4 cup flour

Step-by-Step -    

For the chicken.  I usually find that the chicken breasts come in a pack of three these days, but they are HUGE!  As in, one chicken breasts is WAY more than an individual serving.  Three breasts will definitely feed more than three people in my house.  

Let's make the pretzel crumbs first.  This is the fun part.  I let Lily crunch up the pretzels in a zip top bag to her heart's content and then we added them to the food processor.  You want to pulse them until you have them mostly processed, but still have some texture... a few little chunks left in there for texture.  You know I like texture in my food.  I wanted to have some crunch left.

Add the pretzel crumbs and the Panko bread crumbs to a shallow plate (like a pie plate) and mix to combine.  This is another great job for the kids. 

Pretzel crumbs - you need 1 cup

1 cup Panko bread crumbs

For the honey mustard.   I found that the honey mustard came together in a snap in the food processor, with just the right amount of zing!   But here is a great opportunity to individualize, with the addition of minced garlic, different oils, different amounts of heat perhaps and maybe even some ground whole mustard if serving to adults who like heat.

Lovely Lily will demonstrate how easy it is to make the honey mustard.  Just add all the ingredients to the food processor and pulse until smooth.  Adjust seasoning and amounts to your liking. 

 Now , let's get this started with 1/2 cup Dijon mustard + 1/3 cup honey.

Tip - If you spray your measuring cup with nonstick cooking spray before adding the honey, the honey will just slide right out.

1/4 cup canola oil

3 Tbsp red wine vinegar

That's all.  Close it up and press 'go.'  You should get about 1 cup of honey mustard. 

Lets assemble.

Trim the chicken of any fat and stuff.  Season well with kosher salt and black pepper.  If you want to add some extra seasonings or heat, here is your chance.  The chicken is mild and has a flavor that most children would enjoy.  For adults, feel free to add some heat if you wish.  Note - I expected the pretzel coating to be salty, because my idea of pretzels are 'salty,' but it turns out that the salt is really just on the exterior.  So be sure you season the chicken well.

Seasoned chicken with kosher salt and black pepper

In the next (pie) plate, dredge the seasoned chicken in flour.  Shake off the excess.   And set aside.

1/4 cup all purpose flour

Divide the honey mustard in half.  Using the half that your dedicating to the raw chicken, "paint" your floured chicken with this dressing on both sides.  The flour should help it adhere.

add the honey mustard

Press the mustard coated chicken into the pretzel/Panko mixture to coat.  You want to really press this coating onto the meat.   Come to think of it, I don't see why you couldn't use different sorts of bagged chips or cereals for this. 

1 cup Panko breadcrumbs + 1 cup processed pretzel crumbs

coating + plus this humongo chicken breast!

You can set the coated chicken breasts on a parchment lined baking sheet, or on wire rack set into your baking sheet.  Or you can use a silicone baking mat to line your baking sheet if you have those.  If you've followed my blog for long, you know that I'm going to insert a digital thermometer into my chicken so I don't have to guess when it's done.  I can rest easy knowing that my chicken won't stick to my parchment, and that cleanup will be a snap!

Set your temperature!

Cook.  

Bake at 400 degrees F until the internal temperature reaches 165 degrees.  This will probably take around 15-20 minutes.  (See why I don't like to guess?)  If you have a digital thermometer, set the alarm for about 162 and walk away until it beeps.  The temperature will continue to rise several degrees once you remove it from the oven, and you will want it to rest about 5 minutes after removing it from the oven.  If you overcook it, it will be dry and hard.  We want tender and juicy.

Cut the chicken into strips and serve with the reserved honey mustard as a dipping sauce.  

Do you see this whole platter of chicken?  This is all just ONE chicken breast?!  Now good Lord!  There's no way one person is going to eat all that, right?  But it will obviously depend on the size of the breasts you are using.  I don't see any reason why you couldn't use this same technique on drumsticks or thighs if that is your preference.  You will just need to cook them longer.

I hope you enjoyed this recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

Connect with me.    
If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Order the MenuMusings Cookbook!

Here are some bonus recipes for you!
Crock Pot Pork Chops

Roasted Red Pepper and Basil Pesto Penne

Roasted Brussels Sprouts with Spicy Garlic Aioli

Homemade Snickers Bars

Stuffed Zucchini

Roasted Carrots and Parsnips

Apple Praline Bundt Cake

 

Written Method -    

For the chicken.

Let's make the pretzel crumbs first.  This is the fun part.  Crunch up the pretzels in a zip top bag first or add directly to the food processor.  You want to pulse them until you have them mostly processed, but still have some texture... a few little chunks left in there for texture.  Add the pretzel crumbs and the Panko bread crumbs to a shallow plate (like a pie plate) and mix to combine.  This is another great job for the kids. 

For the honey mustard.   I found that the honey mustard came together in a snap in the food processor, with just the right amount of zing!   But here is a great opportunity to individualize, with the addition of minced garlic, different oils, different amounts of heat perhaps and maybe even some ground whole mustard if serving to adults who like heat.  Add the ingredients to the food processor and pulse until smooth.  Adjust seasoning and amounts to your liking. 

Lets assemble.

Trim the chicken of any fat and stuff.  Season well with kosher salt and black pepper.  If you want to add some extra seasonings or heat, here is your chance.  The chicken is mild and has a flavor that most children would enjoy.  For adults, feel free to add some heat if you wish.  Note - I expected the pretzel coating to be salty, because my idea of pretzels are 'salty,' but it turns out that the salt is really just on the exterior.  So be sure you season the chicken well.

In the next (pie) plate, dredge the seasoned chicken in flour.  Shake off the excess.   And set aside.

Divide the honey mustard in half.  Using the half that your dedicating to the raw chicken, "paint" your floured chicken with this dressing on both sides.  The flour should help it adhere.

Press the mustard coated chicken into the pretzel/Panko mixture to coat.  You want to really press this coating onto the meat.   Come to think of it, I don't see why you couldn't use different sorts of bagged chips or cereals for this. 

You can set the coated chicken on a parchment lined baking sheet, or on a wire rack set into your baking sheet.  Or you can use silicone baking mat to line your baking sheet if you have those.  If you've followed my blog for long, you know that I'm going to insert a digital thermometer into my chicken so I don't have to guess when it's done.

Cook.  

Bake at 400 degrees F until the internal temperature reaches 165 degrees.  This will probably take around 15-20 minutes.  (See why I don't like to guess?)  If you have a digital thermometer, set the alarm for about 162 and walk away until it beeps.  The temperature will continue to rise several degrees once you remove it from the oven, and you will want it to rest about 5 minutes after removing it from the oven.  If you overcook it, it will be dry and hard.  We want tender and juicy.

Cut the chicken into strips and serve with the reserved honey mustard as a dipping sauce.