Honey Kissed Rosemary Sesame Chicken

Many MANY years ago, I came across a collection of honey recipes. Now honey, I do love some honey.  In that collection… one I don’t have specific recollection of (we are talking about a few decades ago), was this yummy chicken recipe that had honey… butter… soy sauce and one of my other favorite things, sesame seeds.  I like to reference sources for any recipes I found somewhere and tweak, but just have no idea where this was… or even the specifics. I just remember it was good. And today, I remembered it… and how it had been forever since making it.  












I have been craving something roasted with rosemary lately and grabbed a handful from my friend Hayes at his local Fat Radish Farm over the weekend. It’s been staring at me on my cutting board, so this morn, I decided to revive this old recipe, best I could remember…. and add some rosemary!

The sauce, just as I remembered, is so delish I could sip out of a cup.  So without further delay, because my hot chicken awaits… here’s the recipe.. I love simple recipes that I have stuff in my pantry to throw together and this is one of them. And if you don’t keep sesame seeds in yours, DO!  I keep a shaker by my stove and shake them on lots of things instead of salt. I find the best bulk prices (already roasted) at Asian grocers. But I’m also a HUGE fan of Savory Spice Shop salt free Asian Sprinkle.

Salt Free Asian Sprinkle Image by Savory Spice Shop


That’s what I used… but just sesame seeds will be fine.  If you have a Savory near you, become a frequent visitor. If not, you can order their goodies online.






Honey Kissed Rosemary Sesame Chicken
I love simple recipes that have few ingredients and are usually on most pantry shelves… that don’t necessitate a trip to the grocery store. This is one of those. It is adapted from a recipe I made often years ago… from a cookbook that I don’t even remember. I tweaked it and added rosemary and sesame seeds. This sauce is so delish you’ll want to have some toasted garlic bread for dip’n. Enjoy!
Servings: 4
Author: Wendy Perry
  • 4 skin on breasts or leg quarters or favorite pieces
  • 8 tablespoons honey
  • 4 tablespoons butter, melted
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon fresh minced rosemary or 1 teaspoon dried
  • 3 tablespoons sesame seeds*
  1. Preheat oven to 325.
  2. Put chicken in shallow baking pan.  
  3. Combine honey, butter, soy sauce and rosemary. Pour over chicken.  
  4. Sprinkle half the seeds (or Asian Sprinkle) over top of chicken.  Bake for about 45 minutes. Baste every 15 minutes. It's not necessary, but I turn after top side is browned and sprinkle the remaining seeds on the other side to brown that side too!

Recipe Notes

* I am a big fan of Savory Spice Shop and use their salt free Asian Sprinkle, but just sesame seeds work great!  Just don’t skip them. They are really what makes this chicken so toasty and tasty.  I shop at Savory Raleigh, but they have locations across America!  Find one. And if you go to the Raleigh shop, tell them I sent you.

Peach on the Atlantic Beach Pie!

  Pie.  This pie. My “ugly” pie.  My delicious ugly pie. Atlantic Beach Pie. PEACH on the Atlantic Beach Pie!                           No matter what you call it, this […]

keep reading

Honey Orange Grilled Watermelon

As summer wanes, there’s still an abundance of fresh watermelons!  So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.”  These really do not need a printed recipe…  Just whisk a little OJ into some local honey.  Cut […]

keep reading

Spaghetti Grilled Cheese Sandwich in Cheese Puddle

Sometimes you’ve just gotta carb out… and if you’re not up to that, then you need to check on out now!                             I’d say spaghetti, preferably mine, […]

keep reading

Italian Rotisserie Chicken Salad Stuffed Tomatoes

Well here we are, in the dog days of summer!  In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN!  But hopefully, we have a little break in sight for that and can now […]

keep reading

Tomato-Pimento Cheese Shortcakes With Black-Peppered Whipped Cream

  Serve for breakfast, brunch or alongside your favorite grilled meats! Sometimes, those of us who create recipes for both pleasure and profit throw together something that becomes a personal favorite. It seems that mine tend to be those using […]

keep reading

Welcome new subscribers…

Hey y’all…   I’ve had my blog simmering on the back burner for a spell for various reasons, but oh is that about to change! So many great recipes to share I have been creating for clients and others “just because” […]

keep reading

Soup’s on! Blushing Turkey Soup

Well here we are, just like that ~ looking at Thanksgiving 2017 in our rear view mirror. Did your grandmas tell you too, that “the older you get, the faster the days and years go by?” To be honest, I […]

keep reading

…krave-worthy Krispy Kreme Kroutons!

Being that today is “National Doughnut Day,” seems fitting to share one of my Krispy Kreme Kreations with you. It just so happens that my lastest, krunchy Cinnamon-Butter Krispy Kreme Kroutons, is one of four North Carolina food icons I […]

keep reading

muscadine grape and gingersnap crisp

What time is it? Muscadine time….

One of my favorite things about the arrival of fall would be grapes! Muscadine grapes…. native to the south grapes. We know, as they turn into those sweet little balls of deliciousness and ripen into nature’s candy, that fall is […]

keep reading

Apple Pie Spiced Slow Cooker Applesauce

Fall = Applesauce!

Fall is in the air… well kinda sorta, now that fresh North Carolina apples are making their debut at farmers’ markets! And with that, comes comfort foods, like applesauce. Who doesn’t love that?  It makes such a quick and simple […]

keep reading

Speaking of tomatoes, fried green ones…

A few years ago while food styling and creating recipes at Our State Magazine, I had the opportunity to create some “sauces” for Fried Green Tomatoes!  We Southerners know summertime isn’t complete without enjoying this tangy fried treat. OK, I’m […]

keep reading

Squishy Fig Gingerbread… oooh la LA!

It’s no new news that I’m not the baker. I can do it when need be, but all that chemistry of proper measurements annoys me… I’m not particularly into tedium, and I much prefer concocting stuff where the final successful […]

keep reading

Next Page »