Honey Soy Chicken with Marinade and Sauce
Boneless chicken thighs or breast marinate in a honey-soy mixture, then grill with frequent basting and serve with a glossy sauce.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 5 servings
Recipe
Honey Soy Chicken with Marinade and Sauce
Boneless chicken thighs or breast marinate in a honey-soy mixture, then grill with frequent basting and serve with a glossy sauce.
Cookin' · https://cookin.club/recipes/honey-soy-chicken-with-marinade-and-sauce
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken
Honey Soy Marinade Sauce
Serving Sauce
Garnishes (optional)
Equipment
- Jug
- Refrigerator
- Container
- Small saucepan
- Barbecue grill
- Large skillet
- Thermometer
- Foil
Instructions
Marinade Sauce
Step 1: Place the marinade ingredients in a jug and mix well until the honey is completely dissolved.
Step 2: Reserve 1/4 cup for basting and refrigerate it.
Step 3: Reserve 2/3 cup for the serving sauce and refrigerate it.
Step 4: Pour the remaining marinade over the chicken in a container. Coat the chicken thoroughly. Cover and refrigerate for 24 to 48 hours, with a minimum of 3 hours.
Serving Sauce
Step 5: Place the reserved sauce in a small saucepan. Mix the cornflour and water, then add the mixture to the saucepan.
Step 6: Simmer over medium heat for 5 minutes, stirring regularly, until the sauce thickens to a syrupy consistency. Set aside and keep warm. If it gets too thick, add a little more water.
Cook
Step 7: Brush the barbecue plate or grill with oil and heat to medium-high. Alternatively, heat oil in a large skillet over medium-high heat.
Step 8: For thighs: Place the chicken on the barbecue. Cook the first side for 2 minutes, then flip and dab with reserved basting sauce. Cook for 2 minutes, flip, and baste. Then flip and baste every minute for about 10 minutes total, or until a thermometer reads 75°C/165°F.
Step 9: For breast: Cook the first side for 2 minutes, then flip and baste. Cook for 2 minutes, then flip and baste about every 45 seconds for about 8 minutes total, until the internal temperature is 66°C/151°F.
Step 10: Transfer the chicken to a serving plate, cover loosely with foil, and rest for 5 minutes.
Step 11: Serve the chicken garnished with sesame seeds and green onion, with the sauce on the side.
Notes
Substitutions and storage
Dry sherry can replace the Chinese cooking wine. Other listed substitutes, in preference order, are mirin, cooking sake, and chicken stock; use 1/2 cup stock. Honey can be replaced with maple syrup, and cider vinegar can be replaced with rice vinegar.
The marinated chicken can be frozen and thawed overnight in the refrigerator. Cooked chicken keeps in the refrigerator for up to 5 days. Cooked sauce keeps in the refrigerator for 4–5 days and can be frozen, though it may thin.
Nutrition per serving
- Calories
- 353 kcal
- Fat
- 14 g
- Saturated fat
- 5 g
- Carbohydrates
- 16 g
- Sugar
- 14 g
- Fiber
- 1 g
- Protein
- 39 g
- Sodium
- 569 mg
- Cholesterol
- 190 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Honey, soy, garlic, and sesame flavor boneless chicken thighs or breast in this grilled chicken recipe. The marinade also becomes a glossy serving sauce, with clean portions reserved for basting and serving.
Serve the chicken with the sauce on the side. The pictured plate includes pineapple fried rice.
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