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Honey and Soy Chicken

This is a truly flavoursome dish and makes a budget friendly family meal. I recommend that you serve with a selection of oven roasted vegetables - they're quick and easy to prepare, and can be cooked alongside the chicken dish!
Doubling up on the ingredients and preparing extra portions will save you time in the future - just pop the extra marinate/marinated chicken mix into the freezer for another meal!

Step 8 Honey and Soy Chicken

Ingredients

  • 75ml soy sauce (I like to use Kikkomans)
  • 2tbsp vegetable oil
  • 2tbsp honey
  • 2tbsp Shaoxing wine (you can find this in most supermarkets - it's worth investing in a bottle!) OR you can use a splosh of dry sherry
  • 2 crushed garlic cloves 
  • 1tbsp finely grated ginger
  • 1/2 to 1 fresh finely chopped red chilli (I recommend that you suss out your chilli first! Put a little chilli in for a mild flavour, or more if you want to pack a punch!)
  • 4 corn fed chicken portions OR you can cut up a whole chicken and use a mix of the breast and legs - but keep the skin on to ensure the meat stays moist and retains flavour

Prepare it!

  1. Wash hands thoroughly (especially after handling raw chicken) - you're about to get stuck in!
  2. Mix all of the ingredients (except the chicken) into a snug fitting casserole style dish
  3. Pop the chicken in and swirl around in the marinade
  4. Cover and refrigerate overnight, circulating the mixture halfway through. You can leave the mixture marinating up to 2 days for the flavours to really get to know each other!

Cook it!

  1. Preheat oven to 200/ fan assisted 180/ gas mark 6
  2. Heat up the roasting tray with olive oil ready for the pan roast vegetables
  3. Place marinated chicken pieces into a clean dish
  4. Spoon over some of the remaining marinate
  5. Pop the vegetables into the roasting tray and onto the top shelf of the oven about 15mins into the cooking time
  6. Baste the chicken with marinate every 15mins to keep the chicken moist
  7. The chicken dish will be ready within 35-40mins, it should look dark in colour - and smell amazing!

Serve it!

  1. Plate up with a generous helping of pan roasted vegetables (or whatever you fancy!)
  2. Suck up the remaining juices with a baster and drizzle over the chicken and vegetables, and serve.

Bon appetit! Let the flavours work their magic and enjoy your meal...
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