Honey Soy Grilled Chicken
Honey soy grilled chicken with a sticky glaze, garlic, ginger, sesame, and warm sauce for rice. Great for prepping ahead.
Ingredients
For the Chicken
- 1¾ pounds chicken breasts boneless skinless, thick pieces sliced in half horizontally
For the Marinade and Sauce
- ½ cup Japanese soy sauce regular or light
- ½ cup honey
- ⅓ cup rice vinegar
- ¼ cup Mirin wine
- 1 tablespoon sesame oil
- 3 cloves garlic very finely minced
- 1 teaspoon fresh ginger freshly grated
- 1 teaspoon dark brown sugar
- ¼ teaspoon ground black pepper
- ⅓ cup water
- 1½ teaspoons cornstarch
For Serving
- 2 scallions thinly sliced
- 1 tablespoon sesame seeds lightly toasted
- lime Wedges (optional)
Ingredients you need per step are listed below the step in Italic
Instructions
- Add the soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, ginger, brown sugar, and black pepper to a measuring cup. Stir until the honey dissolves.½ cup Japanese soy sauce, ½ cup honey, ⅓ cup rice vinegar, ¼ cup Mirin wine, 1 tablespoon sesame oil, 3 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon dark brown sugar, ¼ teaspoon ground black pepper
- Reserve 4 tablespoons of the marinade for glazing. Cover and refrigerate.
- Reserve another ⅔ cup of the marinade for the warm serving sauce. Cover and refrigerate.
- Place the chicken in a zip-top bag. Add the remaining marinade and make sure the chicken is well coated. Refrigerate for at least 3 hours, or up to 24 hours.1¾ pounds chicken breasts
- Pour the reserved ⅔ cup marinade into a small saucepan. Mix the water and cornstarch into a smooth slurry, then stir it into the sauce.⅓ cup water, 1½ teaspoons cornstarch
- Bring the sauce to a gentle boil and simmer for 4 to 5 minutes, until glossy and lightly thickened. If it gets too thick, stir in a small splash of water.
- Remove the chicken from the refrigerator 20 minutes before grilling.
- Heat a grill, grill pan, or skillet over medium heat.
- Remove the chicken from the marinade and let the excess drip off. Discard the marinade that touched the raw chicken.
- Grill the first side for 2 minutes.
- Turn the chicken and brush lightly with the reserved glaze. Cook for 2 more minutes.
- Continue turning the chicken every minute and brushing lightly with glaze. Grill for about 9 to 11 minutes total, or until the thickest part reaches 165 °F.
- Transfer the chicken to a platter and cover loosely with foil. Let it rest for 5 minutes.
- Slice into thick pieces if you like. Spoon warm sauce over the top and sprinkle with scallions and toasted sesame seeds.2 scallions, 1 tablespoon sesame seeds
- Serve with extra sauce, rice, lime wedges, noodles, fried rice, or vegetables.lime
NOTES
1. How long should I marinate honey soy chicken? Marinate honey soy chicken for at least 3 hours. For the best flavor, let it marinate for 24 hours in the refrigerator.
2. Can I make honey soy chicken without an outdoor grill? Yes, use a grill pan or skillet over medium heat. Turn often and cook until the chicken reaches 165 °F.
3. Can I use the marinade as sauce? Do not use marinade that touched raw chicken as sauce. Reserve clean marinade before adding the chicken, then cook that reserved portion into a warm sauce.
4. What temperature should grilled chicken be? Grilled chicken is done when the thickest part reaches 165 °F. Use a meat thermometer for the best result.
5. Storage
- Refrigerator: store leftover chicken in an airtight container in the refrigerator.
- Freezer: you can freeze the cooked chicken.
- Sauce after freezing: the sauce may loosen a little after thawing. Stir it well while reheating.
- Reheating: reheat gently in a skillet or microwave with a spoonful of sauce.
Nutrition
Calories: 457kcal | Carbohydrates: 47g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 127mg | Sodium: 1993mg | Fiber: 1g | Sugar: 40g | Vitamin A: 120IU | Vitamin C: 4mg | Iron: 2mg
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