Honey Chicken Teriyaki Recipes

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HONEY-TERIYAKI CHICKEN



Honey-Teriyaki Chicken image

Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 7

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)

Steps:

  • Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
  • Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Nutrition Facts : Calories 635 g, Fat 26 g, Protein 39 g

HONEY TERIYAKI CHICKEN



Honey Teriyaki Chicken image

Adapted from a Robin Miller recipe. She served this with some Asian cellophane noodles lightly tossed in some sesame oil and fresh cilantro. I served this with ramen noodles and I would recommend serving a dipping sauce to accompany it, such as hoisin sauce or even an extra batch of marinade. She did not marinate hers, I prefer to marinate at least an hour or so.

Provided by HeatherFeather

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup reduced sodium soy sauce
2 tablespoons honey
1 tablespoon blackstrap molasses
1 teaspoon fresh ginger, finely grated
2 garlic cloves, minced
1 teaspoon liquid smoke
1/4 teaspoon fresh ground black pepper
6 boneless skinless chicken breast halves, cut into thin strips
1/4 cup sesame seeds, lightly toasted

Steps:

  • Whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper; add chicken and let marinate, covered, in the fridge at least 1 hour to overnight.
  • Coat a stove-top grill pan or griddle with cooking spray or lightly brush with oil and set over medium-high heat to preheat.
  • Place chicken (and if you like, drizzle the marinade on top)on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking.
  • Discard any remaining marinade.
  • Remove chicken from grill pan and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 309.8, Fat 6.7, SaturatedFat 1.2, Cholesterol 102.7, Sodium 1182, Carbohydrate 17.2, Fiber 1.4, Sugar 9.2, Protein 44.3

HONEY CHICKEN TERIYAKI



Honey Chicken Teriyaki image

This is a recipe that I got in the mail in a collection. My family absolutely Loves this one! I always served it with white rice but it is also good cold while watching TV!!!

Provided by smb611

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs chicken breasts, split, skinned & boned
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil (for frying)
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 garlic clove, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds (optional)
celery (to garnish)

Steps:

  • Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
  • Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
  • Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
  • When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
  • Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
  • Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
  • Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
  • Serve hot or at room temperature.

GRILLED HONEY-TERIYAKI CHICKEN



Grilled Honey-Teriyaki Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

1 whole organic chicken, cut into 10 pieces
2 cups water
1 cup light brown sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tablespoons kosher salt
8 sprigs fresh thyme
2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

Steps:

  • Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
  • Preheat grill to low-medium heat.
  • Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
  • Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS



Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Steps:

  • Preheat a grill pan or large griddle over medium high heat.
  • Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
  • While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
  • While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
  • Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
  • While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY



Slow Cooker Honey Teriyaki Chicken Recipe by Tasty image

Here's what you need: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ground ginger, chicken, corn flour, water, spring onion, sesame seed

Provided by Tasty

Categories     Dinner

Time 4h20m

Yield 4 servings

Number Of Ingredients 12

½ cup soy sauce
½ cup honey
¼ cup rice wine vinegar
½ onion, chopped
2 cloves garlic
pepper, to taste
1 teaspoon ground ginger
4 breasts chicken
3 tablespoons corn flour
¼ cup water
spring onion, to taste
sesame seed, to taste

Steps:

  • Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
  • Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
  • Remove and drain the chicken and set aside in a large bowl.
  • Shred thoroughly with two forks.
  • Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
  • Add the chicken to the sauce and mix thoroughly.
  • Serve over a bed of rice with spring onions and sesame seeds!
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 5 grams, Fiber 1 gram, Protein 49 grams, Sugar 50 grams

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Top Asked Questions

How long does it take to make honey teriyaki chicken?
This amazing Honey Teriyaki Chicken {30 minutes} is perfect for a super tasty and fast dinner! It is so easy to make and you cannot beat the taste, especially since it can be on the table in under 30 minutes flat! If you are craving takeout but can’t find a great place, this recipe is your great place – right at home.
How to cook chicken tenderloin with teriyaki sauce?
Step One: Slice the chicken, so you have varying sizes and shapes. Make sure they aren’t any larger than one inch to allow them to cook evenly. Step Two: Place teriyaki sauce, soy sauce, honey, garlic, salt, and pepper in a bowl. Add the chicken and mix well. Rub the sauce into the chicken so that it absorbs all the flavor.
How do you make teriyaki sauce at home?
Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced. Remove chicken from brine and pat dry. Discard the brine.
Can You Make Honey teriyaki chicken in an Instant Pot?
To make honey teriyaki chicken in one of these machines follow these steps. First, add all ingredients plus 1 cup of chicken stock into the Instant Pot or Ninja Foodie. Press the seal in carefully and put the lid on your pressure cooker. Don’t forget to turn the valve to seal it.

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