HomeFood & drinkGrilled Honey Teriyaki Chicken

Grilled Honey Teriyaki Chicken

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Origin of dish:  China
Type of cooking:  Hob
 
Preparation time: 135 minutes
Cooking time: 20 minutes
 
Ingredients (for 4 people) :

    -4 skinless boneless chicken breasts
    -finely sliced spring onions
    -toasted sesame seeds, for garnish

    For the brine:
    -500ml (16fl oz) water
    -200g light brown soft sugar
    -½ head garlic, unpeeled
    -4 slices fresh ginger root, gently bashed
    -2 tbsp salt
    -8 sprigs fresh thyme

    For the glaze:
    -300ml
    -2 tbsp clear honey
    -25g Kerrygold butter
    -1 cm (1/2 inch) piece fresh ginger root, sliced andbashed
    -1 head garlic, halved crosswise
    -2 tbsp +1 tsp toasted sesame oil
    -freshly ground black pepper

Method:

Combine all the brine ingredients in a large bowl or re-sealable bag and stir to dissolve the granulated sugar.

Add the chicken breasts and allow brining for 1-2 hours in the refrigerator.

In a medium saucepan, gently heat the teriyaki sauce, honey, butter, ginger, garlic and 1 tsp of sesame oil. Simmer until rich and reduced by about one third.

Preheat a char-grill pan or the grill to a medium heat.

Remove the chicken from the brine and pat dry. Add to a large mixing bowl with 2 tbsp toasted sesame oil and season with freshly ground black pepper. Toss to coat.

Cook the chicken on the griddle or under the grill for 12-15 minutes per side until cooked through. Baste with the teriyaki glaze for the last 5-7 minutes of cooking.

Serve with cooked rice, garnished with spring onions and toasted sesame seeds.

Cook’s tip: For a shortcut for the glaze, use a 175ml pack of teriyaki and ginger stir fry sauce, heating it in a saucepan with 25g (1oz) Kerrygold butter, 2 tbsp clear honey and 1 tsp toasted sesame oil.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was created by Hayley Payton for KerryGoldUK using real Kerrygold block butter.

User comments

 
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