Sticky Honey-Soy Chicken

I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.

Ingredients:

2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey

Preparation:

Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.

Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.

Serve with sticky rice topped with teriyaki sauce (recipe to follow).

Wine Pairing Suggestions:

Gewürztraminer
Grüner Veltliner
Riesling

Serves 4

Total time: 40 minutes

  *Derived  from Tyler Florence at Cooking.com


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