1/2 c local honey, warmed ever so slight
3 teaspoons minced peeled fresh ginger
2 Tablespoons fresh lemon juice
1/4 cup apple cider or apple juice
1/4 cup low-sodium soy sauce
2 Tablespoons sesame oil
Juice and zest of one orange
6 garlic cloves, minced
4 boneless skinless chicken breasts, cut into 8 pieces per breast
1 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon cornstarch
1 cup fresh squeezed orange juice
2 teaspoons orange zest
2 teaspoons local honey
1 teaspoon black sesame seeds
5 scallions cut diagonally in 1 in chucks for garnish ( optional )
Combine first 9 ingredients at room temperature with the warm honey in a large zip-top plastic food storage bag; seal and shake well.
Remove 1/2 the liquid –including 1/2 the garlic and set aside in additional container. Seal and set aside.
Place the chicken pieces inside the first plastic food storage bag containing the honey marinade. Seal and toss to coat. Refrigerate a minimum of 2 hours or overnight, turning occasionally.
When ready to cook. Preheat oven to 425°F ( or outdoor grill would be optimal just make sure the chicken is cut large enough not to fall through the grill grates or use special grill equipment intended for this purpose ) remove chicken from marinade and disguard and reserved liquid.
Cook Chicken to 160’F internal temperature about 10-12 minutes depending on the size of your pieces.
While chicken is cooking, strain the reserved marinade through a sieve into a high sided saucepan. Discard any solids. Bring to a boil. Cook 1-3 minutes to slightly reduce.
Combine cornstarch and orange juice in a small bowl-stir with a fork to remove any lumps. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute until sauce thickened.
Brush glaze onto chicken during final three minutes of cooing time –on the grill, or in oven -turn to coat well and brown to caramelize.
Place on serving plate, sprinkle with black sesame seeds. Serve skewered with trendy cocktail sticks and a diagonal cut scallion ( optional ) !