Broiled Chicken with a Sesame Ginger Glaze

I was flipping through my Better Homes and Gardens cookbook looking for tonight’s Sunday Night Adventure. I knew I wanted chicken so I headed for the poultry section. By the way, if you don’t have the Better Homes and Gardens cookbook (big binder, red plaid cover) you should. It’s fantastic. So anyway. I came across a recipe for Broiled Chicken with Sesame-Ginger Glaze. Reading through the recipe my eyes bugged out. It sounded so good but looked so simple to make!

The recipe calls for 2-2.5 pounds of bone-in chicken pieces (like the breasts, thighs, and drumsticks). I don’t do bone-in chicken. I decided to go for a pound each of boneless, skinless chicken breasts and thighs. When I got to the store I got to thinking that I don’t broil much and I could end up drying out the chicken breasts. I opted for 2 pounds of chicken thighs.

Because I was using boneless, skinless chicken thighs I had to modify the broiling instructions. I did 7 minutes on each side then let it go for about 3 more minutes because they weren’t quite cooked. Guess what? I totally overcooked the chicken. But. Getting thighs saved me. They didn’t get dry, they were perfect. Breasts would have been dry and gross.

While the chicken was broiling I started on the glaze. The glaze consists of plum sauce (the recipe says you can use sweet-and-sour sauce instead, but I loved it with the plum sauce), hoisin sauce (an Asian barbecue sauce…totally delicious), soy sauce, honey, water, sesame seeds, ginger, Chinese five-spice powder, a clove of garlic, and a couple of splashes of hot sauce. Bring it all to a boil then cut back the heat and simmer uncovered for two minutes. Oh, holy smokes. So good. Needs a little more flavor and heat so next time I am going to add some crushed red pepper flakes and increase the Chinese five-spice to a half teaspoon.

Once the chicken is cooked through, start glazing it. If you want to brush the glaze on do at least 3 or 4 brushes on each piece. The more glaze the better, I promise. You might actually want to spoon the glaze onto the chicken. Once you’ve glazed, broil the chicken for a couple of more minutes. I’d take what is left of the glaze and put it on the table for dipping or just adding more to the chicken.

I kept it simple. Found an edamame blend of frozen vegetables and steamed them up. This recipe? A winner. If I can find a link to the original I’ll edit this post later. For now, here’s the recipe with my modifications.


  • 2 to 2.5 pounds boneless, skinless chicken thighs
  • 1/3 cup plum sauce
  • 3 Tablespoons hoisin sauce
  • 2 Tablespoons soy sauce
  • 4 teaspoons honey
  • 4 teaspoons water
  • 1-1/2 teaspoons sesame seed
  • 1 teaspoon grated (fresh ginger) or 1/4 teaspoon ground ginger powder
  • 1/4 teaspoon five-spice powder
  • 1 clove garlic, minced
  • Several dashes bottle hot pepper sauce

Rinse the chicken and pat dry. Season both sides with salt and pepper. Broil 4-5 inches from heat, 7 minutes each side. You may need a little more than 14 minutes but this is a good starting point.

While the chicken is broiling, combine the plum sauce, hoisin sauce, soy sauce, honey, water, sesame seed, ginger, five-spice powder, garlic, and hot pepper sauce. Bring to boiling, reduce heat. Simmer, uncovered, for 2 minutes.

Brush the chicken with the glaze (3 or 4 passes at least, or spoon the glaze on. The more the merrier, I swear.). Broil 2 minutes more.

{December 2, 2012}