Teriyaki Honey Chicken

Kathie Carr


My Dad raised honey bees and we used honey in everything. This recipe for Teriyaki Honey Chicken has been one of my favorites for many years.

Please note Prep Time includes marinating time.

★★★★★ 2 votes
4 Hr 10 Min
1 Hr


1/2 c
1/2 c
soy sauce
1/4 c
sherry wine
1 tsp
grated fresh ginger (or 2 tsp. ground ginger)
2 clove
garlic, crushed
3 lb
chicken, use breasts or a whole cut up chicken
1 tsp
sesame seeds, optional

How to Make Teriyaki Honey Chicken


  • 1Place chicken in plastic food storage bag or large glass baking dish. Fresh ginger is best to use but substitute the ground ginger if necessary.Combine remaining ingredients except sesame seeds,in small bowl and pour over chicken turning to coat. Close bag or cover dish with plastic wrap. Marinate in refrigerator for at least 6 hours, turning two or three times.
  • 2Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350°F 30 minutes.
  • 3Uncover; brush with remaining marinade. Bake, uncovered, 30-45 minutes more, or until done (juices run clear), brushing occasionally with marinade during baking. Garnish with sesame seeds, if desired just before serving.

Printable Recipe Card

About Teriyaki Honey Chicken

Course/Dish: Chicken
Regional Style: Asian
Hashtags: #honey, #chinese, #teriyaki