Saturday 22 December 2018

Glazed honey and soy chicken

Glazed honey and soy chicken

  • 2 chicken breasts (skin on)
  • 65 ml soy sauce
  • 1 tbsp vegetable oil
  • 2 tbsp honey
  • 2 tbsp dry sherry
  • 1 garlic clove (minced)
  • 1 tbsp finely grated ginger
  • 1 red chilli, finely chopped

Now firstly, this recipe will have so much more flavour if you leave the chicken to marinade overnight.  Stir all the ingredients (excluding the chicken) together in a small bowl.  Place the chicken breasts into a small container, pour in the marinade and coat the chicken thoroughly, cover, place in the fridge and leave overnight.

Preheat your oven to 180 degrees.  Remove the chicken from the marinade and place skin side up in a small roasting tin.  Bake for around 40 minutes, basting the chicken several times with extra marinade..  Once cooked through, cut the chicken into pieces and plate up.  For this dish I served the chicken with egg fried rice, chunky cucumber wedges and chilli sauce.  Leaving the skin on the chicken ensures it remains moist and the skin also absorbs the intense flavours from the marinade.  You can leave the chicken to marinade for a shorter period if you are stuck for time but I do recommend overnight is best.  Packed full of flavour, this dish will not disappoint.