Honey Garlic Chicken

$- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup low sodium soy sauce - 4 cloves garlic, minced - 2 tablespoons fresh ginger, minced - 1 tablespoon rice vinegar - 1 tablespoon sesame oil These main ingredients make the dish shine. The chicken thighs keep it juicy and tender. Honey brings sweetness, while soy sauce adds depth. Garlic and ginger give it a nice kick. Rice vinegar brightens the flavors, and sesame oil adds a nutty touch. - 1 teaspoon crushed red pepper flakes - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) These optional ingredients can elevate your dish. Crushed red pepper flakes add heat if you like spice. Green onions and sesame seeds make a lovely garnish. They add color and a bit of crunch. - Recommended pairing with jasmine rice - Alternative side dishes like steamed broccoli or stir-fried veggies I love serving this dish over jasmine rice. The rice soaks up the tasty sauce. You can also serve it with steamed broccoli or stir-fried veggies for a balanced meal. Try different sides to see what you enjoy most! {{ingredient_image_1}} To start, gather all your marinade ingredients. You need honey, soy sauce, minced garlic, minced ginger, rice vinegar, sesame oil, and crushed red pepper flakes if you want heat. In a mixing bowl, add: - 1/4 cup honey - 1/4 cup soy sauce (low sodium) - 4 cloves garlic, minced - 2 tablespoons fresh ginger, minced - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon crushed red pepper flakes (optional) Whisk these together until they blend smoothly. The mixture should smell amazing and have a nice balance of sweet and savory. Next, it's time to marinate the chicken. Place the 4 boneless, skinless chicken thighs in a ziplock bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish. Refrigerate the chicken for at least 30 minutes. For the best flavor, marinate it for up to 4 hours. This time allows the chicken to soak up all the delicious flavors. Now, let's cook the chicken. Start by preheating your grill or grill pan over medium-high heat. While it heats, take the chicken out of the marinade. Let the excess marinade drip off, but keep it for later. Place the chicken on the grill. Cook it for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). It should have a nice char on the outside. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil and let it simmer for 5-7 minutes until it thickens slightly. Once the chicken is done, remove it from the grill and let it rest for 5 minutes. After resting, slice the chicken and serve it over cooked jasmine rice. Drizzle the thickened marinade on top and garnish with sliced green onions and sesame seeds. Enjoy! To ensure your chicken is juicy and safe to eat, check the internal temperature. The ideal temperature is 165°F (75°C). Use a meat thermometer for accuracy. Insert it into the thickest part of the thigh. This step prevents undercooked or dry chicken. Always let chicken rest for a few minutes after cooking. This helps the juices redistribute. If you want to mix things up, try different marinades. You can use orange juice or maple syrup instead of honey. For a tangy twist, swap rice vinegar with apple cider vinegar. You can also use garlic powder instead of fresh garlic. Adding herbs like thyme or rosemary can boost flavor, too. Experimenting with different ingredients keeps your meals exciting. To enhance your honey garlic chicken, add more garlic or ginger. You can also adjust the sweetness by adding more honey or using less soy sauce. For a spicy kick, increase the crushed red pepper flakes. If you prefer a milder dish, skip the flakes altogether. Drizzle extra marinade over the chicken after cooking for added flavor. Don't forget to garnish with sliced green onions and sesame seeds for a fresh touch. Pro Tips Marinate Longer for Depth of Flavor: For the best taste, marinate the chicken for at least 2 hours, or even overnight, to allow the flavors to penetrate deeply. Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Grill with Care: Avoid flipping the chicken too often; let it develop a good char before turning, which enhances flavor and texture. Thickening the Sauce: If you want a richer sauce, consider adding a cornstarch slurry (cornstarch mixed with water) to the marinade while it simmers to thicken it further. {{image_2}} You can bake or pan-fry Honey Garlic Chicken for a tasty twist. To bake, preheat your oven to 400°F (200°C). Place marinated chicken thighs on a baking sheet. Bake for 25-30 minutes until they reach 165°F (75°C). Basting them with the marinade halfway adds flavor. For pan-frying, heat some oil in a skillet over medium heat. Add the chicken thighs and cook for 6-7 minutes on each side. This method gives you a nice sear and keeps the chicken juicy. Adding veggies can make this dish even better! You can toss in seasonal vegetables like bell peppers, broccoli, or snap peas. Chop them into bite-sized pieces. Sauté them in the pan before adding the chicken. This way, you get a colorful and nutritious meal. You can also roast the vegetables with the chicken. Just add them to the baking sheet during the last 15 minutes of baking. They will soak up the delicious honey garlic flavor! If you need a gluten-free option, swap soy sauce for tamari or coconut aminos. Both taste great and keep the dish flavorful. This small change allows you to enjoy Honey Garlic Chicken without worry. Use the same amount as soy sauce in the recipe. Now, everyone can enjoy this tasty meal! Store leftover honey garlic chicken in an airtight container. It stays fresh for up to four days in the fridge. Make sure the chicken cools to room temperature before sealing. This helps keep it safe and tasty. When you're ready to eat, just heat it up in the microwave or on the stove. To freeze honey garlic chicken, first let it cool completely. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. To reheat, thaw it overnight in the fridge. Heat it in a pan over medium heat until warmed through. You can also microwave it, but be careful not to overcook it. Here’s how long each ingredient lasts in storage: - Boneless, skinless chicken thighs: 1-2 days in the fridge; 6-9 months in the freezer - Honey: Indefinitely when stored properly - Soy sauce: 6 months in the pantry; up to 2 years in the fridge - Garlic: 1-2 weeks in the fridge; can be frozen for several months - Ginger: 1-3 weeks in the fridge; can be frozen for up to 6 months - Rice vinegar: Indefinitely when stored in a cool, dark place - Sesame oil: 6 months in the pantry; up to 1 year in the fridge - Crushed red pepper flakes: 1-2 years in the pantry - Green onions: 1 week in the fridge; can be frozen for a few months - Sesame seeds: 1 year in the pantry; up to 2 years in the fridge Keep these tips in mind to enjoy your honey garlic chicken at its best! You can use maple syrup or agave syrup. Both will keep the sweet taste. If you want a less sweet flavor, try brown sugar mixed with water. This mix gives a nice caramel note, too. Yes, you can use chicken breasts. However, remember that chicken breasts cook faster. They may dry out if overcooked. Cook them for about 5-6 minutes per side. Use a meat thermometer to check for 165°F (75°C) for safety. Absolutely! I love making Honey Garlic Chicken ahead of time. You can marinate the chicken and store it in the fridge. It stays fresh for up to 4 hours. You can also cook a larger batch. Just store leftovers in an airtight container. This dish tastes great even after a few days! You can create a tasty Honey Garlic Chicken dish with simple steps. We covered main ingredients like chicken, honey, and soy sauce. You learned how to marinate, cook, and serve for the best flavor. Don't forget tips for cooking right and storing leftovers. Explore variations for baking or adding veggies to cater to your taste. Enjoying your cooking journey makes it more fun. Keep experimenting with flavors and methods. Happy cooking!$

A delicious and flavorful chicken dish marinated in a sweet and savory honey garlic sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup honey
0.25 cup soy sauce (low sodium)
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes (optional)
2 green onions sliced (for garnish)
none Sesame seeds (for garnish)
none Cooked jasmine rice (for serving)

Instructions

In a mixing bowl, combine honey, soy sauce, minced garlic, minced ginger, rice vinegar, sesame oil, and crushed red pepper flakes. Whisk until well combined.
Place the chicken thighs in a ziplock bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade, letting excess marinade drip off. Reserve the marinade for later use.
Place the chicken on the grill and cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (75°C).
While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Let it simmer for about 5-7 minutes until it thickens slightly.
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.
Serve the sliced chicken over cooked jasmine rice, drizzling the thickened marinade over the top. Garnish with sliced green onions and sesame seeds.

Notes

For best flavor, marinate the chicken for up to 4 hours.

Keyword chicken, grilled chicken, honey garlic