Soy-Glazed Chicken
This soy-glazed grilled chicken dish is a true culinary delight, offering a harmonious blend of sweet, savory, and umami flavors that will tantalize your taste buds. The tender, juicy chicken is expertly grilled to perfection and then brushed with a luscious soy-based glaze, creating a caramelized exterior that is simply irresistible.
The Recipe:
Soy-Glazed Grilled Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Instructions:
- In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes. Remove from heat and let cool slightly.
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the chicken breasts with some of the soy glaze mixture.
- Grill the chicken for 6-8 minutes per side, or until cooked through, brushing with more glaze during the last few minutes of cooking.
- Once cooked, transfer the chicken to a serving plate and brush with the remaining glaze.
Tips:
- For optimal flavor, marinate the chicken in the soy glaze mixture for at least 30 minutes (or up to overnight) before grilling.
- If you prefer a thicker glaze, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the glaze mixture while simmering.
- Baste the chicken frequently with the glaze during grilling to ensure maximum flavor and a beautifully caramelized exterior.
Variations:
- For a smoky twist, grill the chicken over wood chips or add a few drops of liquid smoke to the glaze.
- Experiment with different types of vinegar, such as rice wine vinegar or apple cider vinegar, for a unique flavor profile.
- Substitute honey with maple syrup or brown sugar for a deeper, richer flavor.
The Side Dishes:
Steamed Bok Choy and Snow Peas:
- Quickly steam or sauté bok choy and snow peas until tender-crisp.
- Drizzle with a little sesame oil and soy sauce for added flavor.
Jasmine Rice with Sesame Seeds:
- Cook jasmine rice according to package instructions.
- Once cooked, fluff with a fork and stir in toasted sesame seeds for a nutty aroma and crunch.
Sliced Kiwi:
- Simply slice ripe kiwi fruits and arrange them on the side for a refreshing, tropical twist.
Equipment & Ingredients:
You can find various helpful equipment and ingredients on Amazon to make this meal:
Equipment:
- Grill pan or indoor grill
- Basting brush
- Small saucepan
- Garlic press
- Microplane zester (for grating ginger)
Ingredients:
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey or maple syrup
- Jasmine rice
- Sesame seeds
- Fresh ginger
- Bok choy
- Snow peas
- Kiwi fruits
With a little preparation and the right tools, you can create this delectable soy-glazed chicken dish and its accompaniments for a truly satisfying and flavorful meal.
Soy-Glazed Chicken Recipe
Enjoy a sweet and savory Asian-inspired dish with grilled soy-glazed chicken, steamed vegetables, sesame rice, and a refreshing kiwi finish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- salt and pepper, to taste
Instructions
- In a shallow dish or resealable plastic bag, combine the soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Add the chicken breasts and turn to coat evenly. Cover/seal and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare a grill or grill pan for medium-high heat and lightly oil the grates. Remove the chicken from the marinade, reserving the marinade in a small saucepan.
- Grill the chicken for 6-8 minutes per side, or until cooked through and juices run clear when pierced with a fork.
- While the chicken is grilling, bring the reserved marinade to a boil in the saucepan. Reduce heat and let it simmer until slightly thickened, about 5 minutes.
- Once the chicken is cooked, transfer it to a serving platter and brush or drizzle the thickened marinade glaze over the top.
Notes
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- For quicker cooking, pound the chicken breasts to an even thickness before marinating.
- Baste the chicken with the glaze during the last few minutes of grilling to prevent burning.