Chicken is such a staple in this house that if I posted a recipe every time I make it I would have to rename the blog Cluck Cluck. I’m always surprised to hear someone say chicken is too boring to bother with; to me it’s a blank canvas just waiting for flavors.
These Asian flavors are favorites and since I recently got a rice cooker, I thought some fragrant jasmine rice and this chicken would be great; the bonus of the cooker was using it to steam some broccoli too.
The recipe comes from allrecipes. com, uploaded by Janet M. Many reviewers mentioned the saltiness from the soy sauce, so I didn’t boil the marinade and baste with it. Even with low-sodium soy, that was the right decision for me. Also, I saw no reason to heat the marinade ingredients before adding the chicken. I put them into a bag, smooshed it and let it sit on the counter for 5-10 minutes for the honey to “melt” and meld with the other ingredients.
I wouldn’t hesitate to let the chicken marinate for hours instead of minutes — some reviewers did just that and I gave it about an hour — and as we are still in Noah’s Ark mode here, I used a stovetop grill pan. I think it would be amazing grilled outdoors. It’s moist, fast and bursting with flavor. Right up my alley.
Tips for beginners: Don’t dirty two measuring spoons and a measuring cup. Get a tablespoon. Three teaspoons = one tablespoon. Four tablespoons = 1/4 cup. For the sesame oil just use one tablespoon and a little more. And if you measure out the oil before the honey, the honey will slide right off the spoon.
Grilled Asian Chicken
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Source: allrecipes.com (in the blogroll)
{ 4 comments… read them below or add one }
This one I have to try – when the weather is cool enough to grill outside. Thank you!
And when it’s dry enough here I’ll be right behind you! This is a home run.
Yum, something new for the grill. My husband is the griller in our family and he cooks out through the heat of the summer and during winter snows.
We are always looking for new recipes. Thanks.
Better him than you in miserable weather, LOL!