Honey Teriyaki Chicken Recipes

HONEY-TERIYAKI CHICKEN

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.

GRILLED HONEY-TERIYAKI CHICKEN

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

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.

SLOW COOKER HONEY TERIYAKI CHICKEN RECIPE BY TASTY

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!

HONEY TERIYAKI CHICKEN THIGHS

Steps:

• Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.
• In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.
• Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.
• Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!

HONEY TERIYAKI CHICKEN

Steps:

• In large frying pan, fry chicken breasts in olive oil till cooked thoroughly.
• Remove chicken from pan and saute mushrooms in drippings.
• Cut chicken into bite-sized pieces and return to pan.
• Add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally.
• Add water chestnuts and bamboo shoots.
• Simmer 5 minutes and serve over rice.
• Optional: You can thicken the sauce with cornstarch if you like.