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.

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 CHICKEN TERIYAKI

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.

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.

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

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