Jonesin' For Taste: Honey Glazed Chinese Chicken

I made this recipe for my family while I was at home for the summer. Instead of baking it in the oven I grilled it to keep the house cooler. The skin was nice and crisp and this sauce is really delicious, just the right balance of sweet with just a hint of spiciness. It was great served up with white rice and looked really great on the plate. This is one of those "fancy" dishes that look like they took a lot more work than they really did.

A few notes when changing the method of cooking. I forgot to cook these on a lower temperature on the grill so the outside was perfect but the inside was slightly underdone. I ended up having to put the chicken in the oven anyways which was a big bummer. We all need to make mistakes to learn from them and this was mine. So learn from my mistake and enjoy!

Honey Glazed Chinese Chicken

1/2 cup teriyaki marinade and sauce
1/4 cup hoisin sauce
1/4 cup honey
2 lbs chicken drumsticks
1 green onion, thinly sliced (for garnish)
Sesame seeds (for garnish)

Combine the first 3 ingredients; pour over chicken in a large Ziploc. Press air out of bag and close the top. Turn bag over several times to coat all the pieces well. Refrigerate for 2 hours or overnight, turning the bag over occasionally.

Bake chicken at 350 degrees F for 1 hour, turning pieces over and basting with pan juices after 30 minutes. Sprinkle with green onion and sesame seeds before serving.