Pat the chicken dry with paper towels. Mix the oil, garlic, honey, gluten-free soy sauce, sesame oil, ginger and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Cover and marinate the chicken in the fridge at least 1 hour.
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Bake uncovered 35–40 minutes, until the chicken is cooked and coated in a glossy glaze. While baking, baste the chicken now and then with the pan juices.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Sprinkle the sesame seeds and green onion over the top.
7
Serve hot.
451calories
52 gprotein
12 gcarbs
21 gfat
● protein 47%● carbs 11%● fat 42%
Per serving (305 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
