Broiled Sesame Ginger Chicken

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When it comes to chicken quarters, I feel that the possibilities are slightly limited. Maybe that’s what makes them so cheap. Even so, I buy a lot of chicken quarters. It’s hard to beat 59 cents a pound. Therefore, I am always on the look out for recipes using chicken quarters. I think one of the secrets to cooking chicken quarters ,or any other meat for that matter, is having a variety of spices and condiments in your arsenal. A great many dishes can be made from a well stocked seasoning and condiment shelf. Including this dish, which is one of the best chicken dishes I have had in a long time. It’s sweet, but not too sweet, and has just enough Asian flare to quench the desire for Chinese takeout. This recipe can also be used on bone – in chicken breasts too, just keep an eye on them because they will cook faster than chicken quarters.

2 – 2 1/2 lbs chicken quarters
1/3 cup sweet and sour sauce ( or 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 gingerroot ( or 1/4 t. ground ginger, but you should really buy a “hand” of ginger and keep it in your freezer. It lasts forever)
1/4 teaspoon Chinese Five Spice ( I only had Chinese 4 spice and it worked just fine: cloves, cinnamon, fennel seed, ginger)
1 clove garlic, minced
several dashes hot sauce ( optional)

Preheat broiler. Place chicken skin side up on broiler pan. Broil 4-5 inches from heat for 20 minutes.
Meanwhile, Mix remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes.
Turn chicken, broil 5-15 minutes more or until chicken is no longer pink. Brush with glaze, broil 2 minutes. Flip chicken, brush with glaze, broil another 2 minutes. Enjoy!

This Post Has 4 Comments
  1. This souns like something that I would love and my family would be over the moon about. I’m giving this a try!

  2. Hi!
    I can’t wait to try this recipe. And I’m with you on the chicken quarters–I cook with them all of the time. It is always tender and juicy. Guess what I am cooking tomorrow?

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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.