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    Mackle Family Cook Book

    Honey Soy Chicken – Marinade & Sauce (Excellent Grilled!)

    Servings 5

    portions

    10 min

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1.25 - 1.5 kg/ 2.5 - 3 lb skinless boneless chicken thighs OR breast (Note 1)

    1 tbsp vegetable oil , for cooking

    HONEY SOY MARINADE SAUCE:

    1/2 cup soy sauce , all purpose or light (not dark, Note 2)

    2/3 cup honey (sub maple syrup)

    1/3 cup cider vinegar (or rice vinegar)

    1/4 cup Chinese cooking wine or dry sherry (key ingredient, Note 3)

    1 tbsp sesame oil , toasted (Note 4)

    1 1/2 tbsp garlic , finely minced

    SERVING SAUCE:

    1/3 cup water

    1 1/2 tsp cornflour/cornstarch

    GARNISHES (OPTIONAL):

    Green onion , finely sliced

    Sesame seeds

    Instructions

    MARINADE SAUCE:

    Place ingredients in a jug and mix well until honey is completely dissolved.

    Reserve 1/4 cup for Basting, refrigerate. (Note 5)

    Reserve 2/3 cup for Serving Sauce, refrigerate.

    Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).

    SERVING SAUCE (MAKES 1 CUP):

    Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.

    Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)

    Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.

    THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.

    BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).

    REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.

    SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.

    Servings 5

    portions

    10 min

    temps actif

    30 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    1.25 - 1.5 kg/ 2.5 - 3 lb skinless boneless chicken thighs OR breast (Note 1)

    1 tbsp vegetable oil , for cooking

    HONEY SOY MARINADE SAUCE:

    1/2 cup soy sauce , all purpose or light (not dark, Note 2)

    2/3 cup honey (sub maple syrup)

    1/3 cup cider vinegar (or rice vinegar)

    1/4 cup Chinese cooking wine or dry sherry (key ingredient, Note 3)

    1 tbsp sesame oil , toasted (Note 4)

    1 1/2 tbsp garlic , finely minced

    SERVING SAUCE:

    1/3 cup water

    1 1/2 tsp cornflour/cornstarch

    GARNISHES (OPTIONAL):

    Green onion , finely sliced

    Sesame seeds

    Instructions

    1

    MARINADE SAUCE:

    2

    Place ingredients in a jug and mix well until honey is completely dissolved.

    3

    Reserve 1/4 cup for Basting, refrigerate. (Note 5)

    4

    Reserve 2/3 cup for Serving Sauce, refrigerate.

    5

    Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).

    6

    SERVING SAUCE (MAKES 1 CUP):

    7

    Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.

    8

    Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)

    9

    Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.

    10

    THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.

    11

    BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).

    12

    REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.

    13

    SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.