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!
- 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
- Wash hands thoroughly (especially after handling raw chicken) - you're about to get stuck in!
- Mix all of the ingredients (except the chicken) into a snug fitting casserole style dish
- Pop the chicken in and swirl around in the marinade
- 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!
- Preheat oven to 200/ fan assisted 180/ gas mark 6
- Heat up the roasting tray with olive oil ready for the pan roast vegetables
- Place marinated chicken pieces into a clean dish
- Spoon over some of the remaining marinate
- Pop the vegetables into the roasting tray and onto the top shelf of the oven about 15mins into the cooking time
- Baste the chicken with marinate every 15mins to keep the chicken moist
- The chicken dish will be ready within 35-40mins, it should look dark in colour - and smell amazing!
- Plate up with a generous helping of pan roasted vegetables (or whatever you fancy!)
- 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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I'll be posting my new recipes weekly, so why not make it a regular dinner date and check out next week's tantalising offering?