Honey Garlic Soy Grilled Chicken Recipe

Honey Garlic Soy Grilled Chicken

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving (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
• Total Time: 6 hr 55 min (including marinating time)
• Active Time: 50 min

Imagine sinking your teeth into juicy, grill-charred chicken bursting with sweet honey, savory garlic, and umami soyit's the flavor explosion you've been craving! These ingredients shine brightest with chicken, though feel free to experiment later. For your first try, stick to the recipe for perfection, then tweak away. Add honey and garlic post-marinade for max impact, and transform leftover marinade into a glossy saucealways boil it vigorously on high heat first for safety. Craving heat? Swap in hot honey and top with fresh jalapeo or Fresno chili slices for a fiery kick that'll have you firing up the grill all summer long.

Ingredients

• 3/4 cup low-sodium soy sauce
• 1/2 cup dry sherry
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1 whole chicken, cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, 2 breasts, halved)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 3 tablespoons honey
• 2 tablespoons red wine vinegar
• 6 large garlic cloves, grated
• 2 scallions, thinly sliced
• 1 small lime

Instructions

1. In a large glass bowl (ideal for even coating), whisk soy sauce, dry sherry, Dijon mustard, Worcestershire sauce, and hot sauce. Submerge chicken pieces, turning to coat fully. Cover with plastic wrap pressed onto the surface, and marinate in the fridge for at least 6 hours or overnight for unbeatable flavor.
2. Preheat grill or grill pan to high.
3. Remove chicken from marinade (reserve it!), pat dry, and lightly oil the hot grill grates. Place skin-side down on the hottest spot. Grill 4 minutes, rotate a quarter turn for crosshatch marks, then grill another 4 minutes. Flip with tongs, repeat, for about 16 minutes total. Check doneness with a thermometer (165F in thickest part, away from bone). Season lightly with kosher salt. (Indoor grill pan? Finish in a 375F oven for 10-15 minutes.)
4. In a medium skillet, heat honey over medium until bubbling and golden, 2-3 minutes. Off heat, stir in red wine vinegar, then return to stove for 2 more minutes. Add grated garlic and reserved marinade; boil vigorously on high (watch for splatters!). Simmer 3-5 minutes until glaze-thick.
5. Plate chicken in a single layer, drizzle with honey-garlic soy glaze, and finish with sliced scallions, lime zest, and a fresh squeeze.

Critical Safety Note: Always boil reserved marinade completely on high heat before saucing to kill bacteria and keep your feast safe.