Sesame Honey Chicken (One Pan Meal)

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You can start this recipe with chicken right out of the freezer. This feature alone makes this recipe a great option for busy days when you have no plan, although it’s fancy and delicious enough for a special occasion. Boneless, skinless chicken thighs are preferable, but you can also use chicken breasts (although they won’t be as good). My family loves this chicken over rice, but it’s also delicious as a filling for lettuce wraps. Pineapple is a delicious addition, but not mandatory. Chinese “black vinegar” is a very important ingredient for the depth and body of flavor. I order mine from the “A” store.


8 (still frozen) boneless, skinless chicken thighs

1/4 cup olive oil

Spice Blend, combine in small bowl:

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

2 teaspoons ginger

Sauce #1, mix in small bowl:

1/4 cup honey (warmed in the microwave for 20 seconds so it’s easy to blend)

1/4 cup soy sauce

2 tablespoons Chinese black vinegar

1 tablespoon dark sesame oil

Sauce #2 (finishing sauce) mix in small bowl:

2 tablespoons tahini

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon dark sesame oil

Garnish: 3-4 chopped green onion, juice of one lime, small bunch of cilantro leaves, 2 tablespoons toasted sesame seeds, 1-2 cups fresh pineapple chunks (optional) Bibb lettuce for wrapping (optional)

  1. On a sheet pan, cover the frozen chicken pieces with olive oil and the spice mix (garlic powder, onion powder, salt and ginger). 
  2. Cover pan and bake at 400 degrees, F for one hour. 
  3. Transfer the cooked chicken to a cutting board (keep the drippings on the pan). When the chicken is cool enough to touch, dice with a knife. 
  4. Transfer back to the pan and pour sauce #1 (honey, vinegar, sesame oil) over the chicken. Stir, and bake 400 degrees, UNCOVERED for 20 minutes, stirring halfway through.

5. Pour the finishing sauce (tahini, soy sauce, honey and sesame oil) over the chicken and mix well. 

6. Garnish with fresh pineapple, sesame seeds, green onions and cilantro. Serve with rice or on lettuce wraps.

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