Honey Garlic Grilled Chicken
Tossed in a simple, 3-ingredient soy marinade then grilled or roasted until crispy. The sauce is the secret. An addictive, sticky-sweet honey soy glaze that's totally delicious and so easy!
Ingredients
- 1 lb chicken legs, thighs, breasts or wings
- 1 tablespoon olive oil
- 1 tablespoon low sodium soy sauce
- Kosher or fine sea salt and freshly ground black pepper
Honey Garlic Glaze
- 1 tablespoon low sodium soy sauce
- 2 garlic cloves minced
- 1 tablespoon honey
- 2 teaspoons filtered water
- 1 teaspoon cornstarch
- Optional: 1 teaspoon (1 g) white sesame seeds and/or chili flakes to garnish
Instructions
- Place chicken pieces in a sealable glass container or plastic bag. Add olive oil, soy sauce, salt and pepper. Seal and toss to coat, then let marinate in the refrigerator for at least 1 hour.
- Preheat grill (*or oven) to 425º. Transfer chicken to grill and cook for 20 minutes, turning halfway through using grill-safe tongs to ensure even heat distribution. Chicken will be done once crispy and cooked to an internal temperature of 165º. Remove from heat and place in a medium-sized bowl to let rest for 5 minutes.
- To make the glaze, combine soy sauce, garlic, honey, water and corn starch in a small saucepan. Turn heat to medium-low and cook stirring continuously until sauce starts to bubble and thicken (about 5 minutes).
- Pour the glaze over the chicken and toss to coat. Transfer to serving plate(s) and ENJOY.
Notes
Make ahead: Chicken may be prepped in marinade up to 3 days in advance for a quick 30-minute weeknight meal.
Cornstarch: If you don’t have cornstarch, you can use 1 teaspoon oat or all-purpose flour as a substitute.
If you don’t have a grill: Seasoned chicken pieces may be roasted on a baking sheet at 425° for 20 minutes, continuing as directed in step 2.
Storage: Honey garlic chicken is best enjoyed fresh from the grill. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated as desired.