Grilled Honey Garlic Chicken
32 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
I don't play with bland chicken; this grilled honey garlic chicken brings real garlic, proper seasoning, and juicy char-kissed chunks lacquered in a sticky honey-soy glaze.
Fast enough for weeknights and a star at backyard cookouts, it shines on skewers or over rice, with pantry staples doing the heavy lifting.
Ingredients (6 servings)
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Ingredients for the Chicken Marinade:
- 2½ lb boneless, skinless chicken breast, cut into bite-sized chunks boneless, skinless chicken breast 2.5 lb
- 2 Tbsp soy sauce (or tamari for gluten-free) soy sauce 1 fl oz
- 2 Tbsp olive oil olive oil
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 4 garlic cloves, minced garlic 0.36 head (for garlic cloves)
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp salt salt
Ingredients for the Honey Garlic Glaze:
- ⅓ cup honey honey 3.91 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 2 tsp cornstarch cornstarch 0.19 oz
- 1 Tbsp fresh parsley, chopped (for garnish) fresh parsley 0.13 oz
How to Make Grilled Honey Garlic Chicken
-
Cut and dry the chicken
Cut the chicken into 1 to 1.5 inch chunks for even cooking and pat very dry with paper towels so it sears instead of steams.
-
Mix the marinade
Whisk soy sauce, olive oil, apple cider vinegar, minced garlic, black pepper, and salt in a large bowl until it looks emulsified and shiny.
-
Marinate like you mean it
Add chicken to the bowl, toss to coat every nook, then cover and chill 30 to 90 minutes for flavor without turning the texture mushy.
If you need to push it longer, stop at 4 hours since there is acid in the mix.
-
Preheat and prep the grill
Heat the grill to medium-high, about 425 to 450 F, and clean the grates well so the glaze does not weld on.
Oil the grates lightly using a folded paper towel dipped in neutral oil and tongs, and set up a cooler zone for backup control.
-
Build the honey garlic glaze
Stir honey, soy sauce, and rice vinegar in a small saucepan and bring to a gentle simmer.
Mix cornstarch with 2 teaspoons cold water to make a smooth slurry, whisk it in, and simmer 30 to 60 seconds until glossy and thick enough to coat a spoon.
Kill the heat and set aside half the glaze in a clean bowl for finishing so there is no cross-contamination.
-
Skewer or basket the chicken
Thread chicken onto soaked wooden skewers or use a grill basket so the pieces do not play slip and slide through the grates.
Space pieces slightly so heat can kiss the sides for better browning.
-
Grill and glaze
Grill chicken 8 to 10 minutes total, turning every 2 to 3 minutes until lightly charred and the internal temp is 160 to 165 F.
Brush with the saucepan glaze during the last 2 minutes only to avoid burning the honey and flaring up.
-
Rest, finish, and serve
Rest 3 minutes off heat so the juices settle and the carryover takes it home.
Brush with the reserved clean glaze, shower with chopped parsley, and serve hot.
Substitutions
- Boneless skinless thighs instead of breasts
- Thighs stay juicier on high heat and give you a richer, more forgiving bite with the same sweet-salty glaze.
- Maple syrup instead of honey
- Pure maple brings a deeper caramel vibe and thickenes beautifully, giving a slightly woodsy note that loves the grill char.
- Coconut aminos instead of soy sauce
- Coconut aminos make it soy-free and slightly sweeter, so add a pinch of salt to balance while keeping that shiny lacquered finish.
Tips
- Size and dryness equal char power
- Uniform 1 to 1.5 inch pieces and thoroughly dried surfaces are the difference between deep grill marks and pale, sad chicken.
- Glaze timing is everything
- Honey burns fast, so glaze only in the last 1 to 2 minutes on the grill and finish with clean glaze off heat for that restaurant gloss.
- Two-zone fire for control
- Keep one side medium-high and the other cooler so you can move pieces over if the sugar starts getting too dark or flare-ups happen.
- Thermometer gets you perfect
- Pull chicken at 160 F and let it rest to 165 F, because overcooked chicken is a crime we do not commit in this kitchen.
- Skewer strategy
- Double up parallel skewers for each row so pieces do not spin when you flip, or use a grill basket for easy toss-and-turn control.
- Backup plan for rainy days
- Use a ripping-hot cast-iron skillet or broiler on a rack set 6 inches from heat and follow the same late-glaze rule.
Nutrition Facts *
| Energy | 568 | kcal |
|---|---|---|
| Protein | 79 | g |
| Total Fat | 16 | g |
| Carbohydrates | 30 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turned out dry, what went wrong?
- It likely overcooked or the pieces were too small; aim for 1 to 1.5 inch chunks, use a thermometer, and pull at 160 F before resting to 165 F.
- The glaze burned on the grill, help?
- Brush it on only in the last couple minutes and keep a cooler zone ready so you can shift the chicken if the sugars darken too fast.
- The glaze is too thin or too thick, how do I fix it?
- If thin, simmer 15 to 30 seconds more to activate the cornstarch; if thick, whisk in a teaspoon of water at a time off heat until silky.
- My chicken stuck to the grates, how do I prevent that?
- Start with super clean, well-oiled hot grates and do not force a flip; once the sear sets, the pieces release naturally.
- Can I make this ahead or freeze it?
- Marinate up to 12 hours then cook fresh for best texture, and you can freeze the cooked glazed chicken in a glass container up to 2 months for easy reheats.
- Is the marinade safe to brush on while grilling?
- Do not brush with raw marinade unless you boil it for 1 full minute, and always keep a separate clean portion of glaze for finishing.
Serving Suggestions
Serve over garlicky jasmine rice with a squeeze of lime, a sprinkle of toasted sesame, and quick-pickled cucumbers to cut the sweetness and keep things snappy.
For a bolder twist, thread fresh pineapple between the chicken pieces before grilling or whisk a teaspoon of gochujang into the glaze for a little heat that plays nice with the honey.
More pairings:
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