Cardamom Honey Chicken

On a trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.

Cardamom Honey Chicken Recipe




  • 4 Tbsp honey
  • 2 Tbsp sherry
  • 1 teaspoon cardamom seeds, ground
  • 1 teaspoon peppercorns, ground


  • 6 chicken breasts, or one whole chicken, cut into parts
  • 2 Tbsp Olive oil
  • 1 lemon, thinly sliced
  • Salt and pepper


cardamom-chicken-1.jpg cardamom-chicken-2.jpg
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.

1 Preheat oven to 390°F. Warm the honey, 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 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

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Adapted from a recipe in the BeesOnline Cookbook.

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Showing 4 of 58 Comments

  • Carey-Ann

    Hi Elise,

    This sounds very yummy. Can you use anything other than sherry? Any suggestions?

  • Shalva

    The recipe sounds wonderful and I am certainly going to give it a try. I’m looking for some more interesting things to do with chicken.

    Having just come from living in Israel, I have used cardomon with chicken and have a nice little recipe which uses it along with cumin and corriander.

    And, since this is my first posting here, I want to tell you, I love your site!

  • Elise

    Hi Carey-Ann and Guillaume – you could use a white wine instead of sherry.

    Hi Shalva – some cumin and coriander I think would work really well as additions to the marinade, to give it more depth of flavor. Thanks for the suggestion!

  • Harriet

    Do you have any non-alcoholic suggestions to replace the sherry? My whole family are teetotalers, so I have no idea what I could use to get a similar (or even acceptable) flavor. This recipe sounds very good.

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