Recipe courtesy of Alex Guarnaschelli
Honey Garlic Soy Grilled Chicken
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- Level: Easy
- Total: 6 hr 55 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 889
- Total Fat
- 59 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 61 g
- Cholesterol
- 225 mg
- Sodium
- 2228 mg
I can't imagine these flavors complementing another kind of meat as well as chicken. I am the queen of substitutions for recipes. If you're like me, you're standing at your kitchen counter wondering if you can substitute sherry vinegar for the dry sherry and grainy mustard for the Dijon and so on. The answer is no. Make it like the recipe says the first time, and then tinker with it to your personal tastes. The honey and garlic come at the end after the marinade has worked its magic. I also love using the marinade for the sauce so that no food gets wasted. Make sure you FULLY boil the marinade on HIGH heat before using it for the sauce. Like it pretty spicy? Use hot honey instead and add slices of fresh jalapeño or Fresno chile when serving.
- Level: Easy
- Total: 6 hr 55 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 889
- Total Fat
- 59 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 61 g
- Cholesterol
- 225 mg
- Sodium
- 2228 mg
Ingredients
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Directions
- In a (ideally) glass bowl large enough to hold the chicken, whisk together the soy sauce, sherry, mustard, Worcestershire and hot sauce. Submerge the chicken in the marinade. Turn the chicken pieces around in the marinade so that the meat is well coated. Put a piece of plastic wrap on top of the chicken and press down. Refrigerate for at least 6 hours or up to overnight.
- Preheat the grill or a grill pan on high heat.
- Remove the chicken from the marinade; reserve the marinade. Wipe the chicken of excess moisture. Wipe the grill with a light coating of oil to make sure the chicken won’t stick. When the grill smokes lightly, place the meat in a single layer, skin side down, on the hottest part of the grill. Close the lid. Cook for 4 minutes, then turn a quarter of the way and cook 4 more minutes to make crosshatch markings on the meat.
- Use a pair of metal tongs to turn the chicken on its second side; close the lid and repeat the same process so it cooks about 16 minutes total. Check for doneness with a meat thermometer inserted into the thickest part of the meat, avoiding bone. It should register 165 degrees F. If it is not cooked through, close the lid of the grill and cook for a few more minutes. Remove from the grill. Season lightly with salt. (If you are using a grill pan on the stovetop, put in a 375 degrees F oven for 10 to 15 minutes to finish.)
- In a medium skillet, heat the honey over medium heat until it bubbles and turns golden brown, 2 to 3 minutes. Remove from the heat and add the vinegar. Return the skillet to the heat and cook 2 minutes. Add the garlic and the reserved marinade and bring to a rolling boil over high heat (see Cook's Note). Lower the heat slightly and simmer until it becomes a saucy glaze, 3 to 5 minutes.
- Arrange the chicken in a single layer on a serving platter and top with the sauce, scallions, a few grates of lime zest and the lime juice.
Cook’s Note
Make sure you FULLY boil the marinade on HIGH heat before using it for the sauce.
