If you love that perfect balance of sweet and savory flavors, you are going to fall head over heels for the Honey Soy Chicken Marinade and Sauce Recipe. This recipe creates tender, juicy chicken that’s beautifully glazed with a sticky, flavorful sauce. The blend of honey’s natural sweetness with the salty tang of soy sauce and the subtle depth from Chinese cooking wine makes this dish an instant family favorite. Whether you’re preparing a cozy weeknight dinner or impressing guests, this Honey Soy Chicken Marinade and Sauce Recipe is guaranteed to deliver big on taste and make every bite irresistible.
Ingredients You’ll Need
Getting the flavors just right for this dish is all about using simple, everyday ingredients that pack a punch. Each item contributes uniquely to the overall taste and texture, whether it’s the richness from the sesame oil or the acidity of the vinegar to brighten things up.
- Skinless boneless chicken thighs OR breast (1.25 – 1.5 kg / 2.5 – 3 lb): Thighs stay juicy and tender, breasts offer a leaner option.
- Vegetable oil (1 tbsp): Perfect for cooking and creating a nice sear on the chicken.
- Soy sauce (1/2 cup): Use all-purpose or light for saltiness without the bitterness of dark soy.
- Honey (2/3 cup): Provides natural sweetness and helps create that beautiful glaze.
- Cider vinegar (1/3 cup): Adds brightness and cuts through the honey’s sweetness.
- Chinese cooking wine or dry sherry (1/4 cup): A key ingredient that deepens the flavor profile.
- Toasted sesame oil (1 tbsp): Brings a warm, nutty aroma to the sauce.
- Garlic, finely minced (1 1/2 tbsp): Adds savory depth and warmth.
- Water (1/3 cup): To loosen and help cook the sauce.
- Cornflour/cornstarch (1 1/2 tsp): Thickens the sauce to a perfect syrupy consistency.
- Green onion, finely sliced: For fresh, crunchy garnish.
- Sesame seeds: Adds texture and visual appeal.
How to Make Honey Soy Chicken Marinade and Sauce Recipe
Step 1: Prepare the Marinade Sauce
Begin by combining the soy sauce, honey, cider vinegar, Chinese cooking wine, toasted sesame oil, and minced garlic in a jug. Stir well until the honey is fully dissolved into the liquid. This marinade will bring all the incredible flavors that define the dish.
Step 2: Separate the Sauces
Reserve 1/4 cup of the marinade for basting the chicken during cooking and set it aside in the refrigerator. Also reserve 2/3 cup for the serving sauce; this will be thickened later.
Step 3: Marinate the Chicken
Pour the remaining marinade over your chosen chicken cuts in a container, making sure every piece is thoroughly coated. Cover and refrigerate for at least 3 hours, but ideally between 24 and 48 hours to maximize flavor and tenderness.
Step 4: Make the Serving Sauce
Place the reserved 2/3 cup of marinade into a small saucepan. Mix the cornflour with water until smooth and add this mixture to the saucepan. Simmer over medium heat, stirring regularly, for about 5 minutes until the sauce thickens into a rich, glossy syrup. Keep it warm until serving. If it thickens too much, just add a splash of water to loosen.
Step 5: Cook the Chicken
Heat your BBQ grill or a large skillet with the vegetable oil over medium-high heat. For thighs, cook on the first side for 2 minutes, then flip and brush with the reserved basting sauce. Continue flipping and basting every minute for a total of about 10 minutes or until the internal temperature reaches 75°C/165°F. For breasts, cook the first side 2 minutes, flip and baste, then flip and baste every 45 seconds for roughly 8 minutes or until the internal temperature is 66°C/151°F.
Step 6: Rest the Chicken
Transfer the cooked chicken to a serving plate, loosely cover with foil, and let it rest for 5 minutes. This step helps the juices redistribute, keeping every bite moist and flavorful.
How to Serve Honey Soy Chicken Marinade and Sauce Recipe
Garnishes
To truly elevate the presentation and flavor, sprinkle toasted sesame seeds and finely sliced green onions over the chicken just before serving. These add a pleasant crunch and fresh pop of color that make the dish feel special.
Side Dishes
This chicken pairs beautifully with steamed jasmine rice or fluffy brown rice to soak up all that incredible honey soy sauce. For some green on the side, a crisp cucumber salad or sautéed Asian greens like bok choy or spinach create a lovely balance.
Creative Ways to Present
For a family-style meal, serve the chicken sliced on a large platter with bowls of sauce for dipping. You can also turn it into a lettuce wrap filling, topped with extra scallions and crunchy vegetables. Either way, the vibrant colors and glossy sauce always wow your guests.
Make Ahead and Storage
Storing Leftovers
Simply place any leftover cooked chicken and sauce in airtight containers and refrigerate for up to 3 days. This dish holds its flavor beautifully and tastes just as delicious the next day.
Freezing
If you want to save some for later, freeze cooked chicken in a freezer-safe container for up to 3 months. To prevent freezer burn, cover tightly and try to remove as much air as possible. Remember to freeze the sauce separately if you want to maintain the best texture.
Reheating
For reheating, gently warm the chicken and sauce in a skillet over medium heat until heated through. Add a little water if the sauce is too thick. Avoid microwaving if possible, as slower reheating helps keep the chicken moist and maintains that glossy sauce texture.
FAQs
Can I use chicken breast instead of thighs in this Honey Soy Chicken Marinade and Sauce Recipe?
Absolutely! Chicken breasts work great if you prefer leaner meat. Just watch the cooking time closely to avoid drying them out. The marinade ensures they stay flavorful and tender.
Is there a substitute for Chinese cooking wine in this recipe?
If you don’t have Chinese cooking wine, dry sherry is an excellent substitute and won’t compromise the dish’s distinctive flavor. Avoid skipping this ingredient as it adds a lovely depth to the sauce.
How long should I marinate the chicken for best results?
While a minimum of 3 hours works, marinating for 24 to 48 hours really maximizes the flavors and helps tenderize the chicken for the best taste and texture.
Can I make the sauce ahead of time?
Yes! The sauce can be prepared and refrigerated for a day or two before cooking. Just reheat gently before serving and give it a good stir to bring back that syrupy consistency.
Is this recipe suitable for grilling outdoors?
Definitely! This Honey Soy Chicken Marinade and Sauce Recipe is perfect for outdoor grills. Just remember to baste often to keep the chicken moist and loaded with flavor.
Final Thoughts
This Honey Soy Chicken Marinade and Sauce Recipe has become one of my absolute favorites to share with friends and family. Its blend of sweet, salty, and subtly tangy flavors creates a versatile dish that feels both comforting and a little special. I can’t wait for you to try it and add your own twists—get ready for some seriously delicious meals ahead!
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Honey Soy Chicken Marinade and Sauce Recipe
- Prep Time: 10 minutes (plus 3 to 48 hours marinating time)
- Cook Time: 10 minutes for thighs, 8 minutes for breasts
- Total Time: 3 hours 20 minutes to 48 hours 20 minutes including marinating
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Description
This Honey Soy Chicken recipe features tender, juicy chicken thighs or breasts marinated in a flavorful blend of soy sauce, honey, cider vinegar, Chinese cooking wine, sesame oil, and garlic. The chicken is quickly grilled or pan-cooked with a delicious basting sauce, resulting in a sticky, sweet, and savory glaze. Perfect as a main dish, it’s garnished with sesame seeds and green onions, served with a luscious thickened sauce on the side for added richness.
Ingredients
Chicken
- 1.25 – 1.5 kg (2.5 – 3 lb) skinless boneless chicken thighs OR breast
- 1 tbsp vegetable oil (for cooking)
Marinade & Sauce
- 1/2 cup soy sauce (all purpose or light, not dark)
- 2/3 cup honey (can substitute with maple syrup)
- 1/3 cup cider vinegar (or rice vinegar)
- 1/4 cup Chinese cooking wine or dry sherry
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp finely minced garlic
- 1/3 cup water
- 1 1/2 tsp cornflour (cornstarch)
Garnish
- Green onion, finely sliced
- Sesame seeds
Instructions
- Prepare Marinade Sauce: In a jug, combine soy sauce, honey, cider vinegar, Chinese cooking wine, toasted sesame oil, and finely minced garlic. Stir well until the honey completely dissolves.
- Reserve Sauce Portions: Set aside 1/4 cup of the marinade for basting later and refrigerate it. Also reserve 2/3 cup for the serving sauce; refrigerate this as well.
- Marinate Chicken: Pour the remaining marinade over the chicken in a container. Make sure the chicken is thoroughly coated. Cover and refrigerate for at least 3 hours, preferably 24 to 48 hours for best flavor penetration.
- Make Serving Sauce: Pour the reserved 2/3 cup sauce into a small saucepan. Mix cornflour and water until smooth and add to the sauce. Simmer over medium heat for about 5 minutes, stirring regularly, until the sauce thickens to a syrupy consistency. Adjust thickness by adding a bit more water if needed. Set aside and keep warm.
- Preheat Grill or Skillet: Brush a BBQ plate or grill with vegetable oil and heat to medium-high heat. Alternatively, heat the oil in a large skillet over medium-high heat.
- Cook Chicken – Thighs: Place chicken thighs on the BBQ or skillet. Cook first side for 2 minutes, then flip and brush with reserved basting sauce. Continue cooking, flipping and basting every 1 to 2 minutes, for a total of about 10 minutes or until the internal temperature reaches 75°C (165°F).
- Cook Chicken – Breasts: Cook the first side for 2 minutes, flip and baste, cook the other side for 2 minutes, then continue flipping and basting approximately every 45 seconds for a total of around 8 minutes or until the internal temperature reaches 66°C (151°F).
- Rest Chicken: Transfer the cooked chicken to a serving plate, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
- Serve: Garnish the chicken with sesame seeds and sliced green onions. Serve with the warm thickened sauce on the side for dipping or drizzling.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful results; breasts also work for a leaner option.
- Light soy sauce is preferred over dark to maintain a balanced flavor and color.
- Chinese cooking wine or dry sherry is essential for authentic flavor; do not omit.
- Toasted sesame oil adds a nutty aroma but use sparingly to avoid overpowering the dish.
- Marinating for 24-48 hours yields the best flavor absorption, but a minimum of 3 hours is acceptable.
- If the serving sauce gets too thick upon cooling, stir in a little water to loosen the consistency.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature for optimal tenderness and safety.
