Cardamom Honey Chicken

Fragrant and delicious chicken, marinated, browned on stovetop then baked to perfection.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated October 06, 2024
Elise Bauer
Cardamom Honey Baked Chicken Pieces on a plate with garnish
Sally Vargas

Years ago I had the pleasure of visiting New Zealand and picked up a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland (sadly no longer in business).

This cardamom and honey-glazed chicken recipe is from that book with some minor adjustments. I don't usually think of cardamom as a spice for chicken, but the result is fragrant and delicious!

cardamom chicken pieces on plate with garnish
Sally Vargas

An issue of cooking with honey, whether for savory or sweet dishes, is that honey burns at high temperatures. It will help the chicken brown quickly, but you have to watch it carefully or it will burn.

More Delicious Baked Chicken Dishes

From the Editors Of Simply Recipes

Cardamom Honey Chicken

Prep Time 10 mins
Cook Time 45 mins
Marinating 30 mins
Total Time 85 mins
Servings 4 servings

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

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Ingredients

Marinade

  • 4 tablespoons honey

  • 2 tablespoons sherry

  • 1 teaspoon cardamom seeds, ground

  • 1 teaspoon peppercorns, ground

Chicken

  • 4 chicken breasts, skin-on, bone-in (cut in half if large), or one whole chicken, cut into parts

  • 2 tablespoons extra virgin olive oil

  • 1 lemon, thinly sliced

  • Kosher salt and freshly ground black pepper

Method

  1. Marinate the chicken:

    Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns.

    Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

  2. Preheat the oven to 390°F (200°C).
  3. Sear the chicken:

    Heat olive oil in a large frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly.

  4. Bake:

    Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil.

    Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken.

    Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil.

  5. Let rest:

    Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

  6. Serve:

    Serve with rice, mashed potatoes, or couscous.

Nutrition Facts (per serving)
401 Calories
12g Fat
40g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 401
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 102mg 34%
Sodium 213mg 9%
Total Carbohydrate 40g 15%
Dietary Fiber 6g 21%
Total Sugars 26g
Protein 40g
Vitamin C 107mg 537%
Calcium 75mg 6%
Iron 3mg 15%
Potassium 661mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.