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The honey-glazed chicken recipe is one of my favourites. I’ve been preparing it for years and always enjoy its juicy flavor, especially when paired with steamed coconut rice and vegetables.

Honey garlic chicken is easy and fast to make with the right ingredients. It requires boneless chicken meat, I prefer the breasts, but you can always use thighs. Also, ensure you have enough honey and sauce to get the sticky glaze. I enjoy watching the sauce effortlessly simmer around the chicken as it cooks. If you love spicy food, add herbs like oregano and black pepper. Rosemary and parsley.

Ingredients

For the recipe you’ll need:

  • 2 skinless, boneless chicken breast halves
  • 4 tablespoons honey
  • 2 tablespoons dark soy sauce
  • 3 table spoons white vinegar
  • 1 teaspoon coriander powder
  • 1 teaspoon mashed garlic
  • 1 teaspoon paprika
  • 1 teaspoon chili flakes
  • 1 tablespoon vegetable oil
  • 1 teaspoon table salt

Equipment

  • 12 inch cast iron skillet/20 inch pan
  • Mixing bowls
  • Spatula set

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

How to Make the Marinade

To make the marinade, you’ll need to find a small bowl and add the mentioned ingredients (vegetable oil, vinegar, garlic, paprika, soy source, pinch of salt, chilli flake, and honey). Whisk until the ingredients are perfectly blended.

Marinate the Chicken

  1. Begin by slicing the chicken into relatively large, manageable pieces. Then, gently remove any excess moisture by patting it dry with a paper towel.
  2.  Place the pieces in a medium-large dish, sprinkle with coriander, black pepper, and salt, and massage well.
  3.  Pour the marinade over the chicken and rub it into the meat with your hands to ensure it absorbs the flavor quickly and well. You can consider piercing the surface of the meat with a fork to allow the marinade to penetrate deeper into the meat.
  4.  Cover and refrigerate for 1 to 2 hours. If you have time, you can also do 6 hours or overnight to get an intense flavor.

Cooking Instructions

  1. Grease your pan or skillet with the marinade and place it on medium-low heat.
  2. Place the chicken in a skillet and sear on both sides until golden and cooked. Cook each side for 5 minutes.
  3. After searing on both sides, reduce the heat, cover the skillet/pan with a lid, and cook the chicken until it’s thoroughly cooked, flipping it every 3 to 5 minutes until done to avoid burning.
  4. Garnish with parsley and serve over vegetables, rice, baked potatoes, pasta, or salad.

Additional Tips

For chicken breasts, use 2 to 3 breasts sliced horizontally in half. You can always replace the vinegar with freshly squeezed lemon juice. If you prefer, use salted butter to grease the pan. For honey, use the regular, pure, runny type of honey.

You can store this leftover chicken in an airtight container in the refrigerator for up to 5 days. When reheating, I recommend using a skillet.

Christine Rombe
Latest posts by Christine Rombe (see all)
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