Just because a recipe calls for honey doesn’t mean it has to be a dessert. I’ve been making this chicken for a while now and it’s one of Robert’s and my favorite ways to prepare poultry. Making the marinade is as simple as it gets with only four ingredients- honey, soy sauce, ginger, and garlic. After heating the ingredients over the stove, all you have to do is pour it over some boneless, skinless chicken breast and let the marinade do it’s work.
I’ve let the chicken set for a hour or overnight, but overnight is best if you have time. It’s some of the juiciest chicken I’ve ever had and it’s scrumptious served with brown or fried rice.
I apologize for the dark photo. Daylight savings time has limited the natural light available and we were pretty hungry before dinner so we didn’t have much patience for getting a good snapshot. 😉
Honey Ginger Chicken
Yield: 6-8 servings
- 2 pounds boneless, skinless chicken breast
- 1 cup honey
- 3/4 cup low sodium soy sauce
- 5 cloves garlic, chopped
- 1/3 cup peeled and chopped ginger
Heat the honey, soy sauce, ginger, and garlic in a saucepan over medium heat for about 5 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Place the chicken in a 9 x 13 inch plastic or glass container. Pour the marinade over the chicken, cover the dish and refrigerate overnight.
To cook, heat the grill over medium heat. Place the chicken on the grill until browned and cooked through (time varies depending on the heat of the grill and the size of the chicken). Remove from the grill. Cover with tin foil and allow to rest for 5-10 minutes.
Source: Adapted from Ina Garten