Step 1

Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.

Step 2

Grate 2 garlic cloves and mince the other one. More flavor this way.

Step 3

In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.

Step 4

Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.

Step 5

Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.

Step 6

While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.

Step 7

In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.

Step 8

Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.

Step 9

Serve honey garlic chicken with brown rice, quinoa and broccoli. Or broccoli salad.

Step 10

Store: Refrigerate leftovers for up to 5 days in an airtight container. Perfect for a meal prep.

Step 11

Make ahead: You can marinate honey garlic chicken for up to 3 days in advance. Cover, refrigerate and cook as per recipe when ready.

Step 12

Grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Make sauce on the stove or o na side burner of the grill. Easy-peasy.