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Recipe video above. This is my premium recipe for Honey Soy chicken, a step up from this quick Honey Garlic Chicken and easy Baked Honey Soy Chicken, neither of which call for marinating. One mixture is used as a marinade, for basting, and also to make a fabulous glossy sauce to drizzle over the chicken and everything on your plate. It's especially good for grilling! (More BBQ recipes here) Pictured with Pineapple Fried Rice.Other chicken cuts - For wings, use the Honey Soy Wings recipe. For drumsticks and bone-in thighs, use the Honey Soy Baked Chicken recipe.
View original recipe on recipetineats.comPlace ingredients in a jug and mix well until honey is completely dissolved.
Reserve 1/4 cup for Basting, refrigerate. (Note 5)
Reserve 2/3 cup for Serving Sauce, refrigerate.
Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).
Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.
Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)
Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.
THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.
BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).
REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.
SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.
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