Honey Soy Chicken Marinade

This version of honey soy chicken is made for the grill or BBQ, with a marinade that also doubles as a glossy sauce and basting mix. The chicken turns beautifully caramelised with sweet and savoury flavours, perfect with rice or grilled sides. A touch of sesame oil and Chinese cooking wine adds depth, while the honey brings a shiny finish. Great for gatherings, easy enough for weeknights.

Instructions

1. 1

   Combine soy sauce, honey, vinegar, wine, sesame oil, and garlic in a jug. Stir well until honey dissolves completely.

2. 2

   Set aside 1/4 cup of this mixture for basting and refrigerate. Reserve 2/3 cup for the serving sauce and refrigerate as well.

3. 3

   Place the remaining marinade over the chicken in a container. Coat evenly, cover, and refrigerate for at least 3 hours, ideally 24 to 48 hours.

4. 4

   For the sauce, transfer the reserved 2/3 cup mixture to a saucepan. Mix cornflour with water, then stir into the pan. Simmer on medium until thickened and glossy, about 5 minutes. If too thick, add a splash of water.

5. 5

   Heat BBQ grill brushed with oil, or use a skillet over medium-high heat with a little oil.

6. 6

   Cook thighs for about 10 minutes, turning and brushing with the reserved basting sauce until the chicken reaches 75°C / 165°F and has a caramelised surface.

7. 7

   For breasts, cook around 8 minutes, flipping and basting frequently, until the internal temperature reaches 66°C / 151°F.

8. 8

   Rest the cooked chicken on a plate covered loosely with foil for 5 minutes.

9. 9

   Serve sprinkled with sesame seeds and sliced green onion. Offer the warm sauce on the side.

Recipe Notes

• Both boneless thighs and breast are excellent for this recipe, though thighs tend to stay juicier over high heat. If using bone-in cuts, lower the heat and cook longer until the meat reaches a safe temperature.

• Use light or all-purpose soy here. Avoid dark or sweet soy since they overpower the balance and alter the colour too much.

• The splash of Chinese cooking wine lifts the flavour. If unavailable, dry sherry works well. Other alternatives include mirin, sake, or even chicken stock, though these will create a milder result.

• Make sure the sesame oil is toasted for a nutty aroma. Untoasted versions are paler and lack the same intensity.

• Keep hygiene in mind: always use a portion of clean marinade for basting and sauce. Don’t reuse raw-chicken marinade directly for serving.

• The chicken can be prepped and frozen in its marinade. Thaw overnight in the fridge so it continues to marinate as it defrosts.

• Cooked meat stays fresh up to 5 days refrigerated. Reheat gently in the microwave or cover in the oven with a splash of water for moisture.

• The sauce will hold for several days in the fridge and can be frozen, though it may thin a little after thawing. Just simmer again to bring it back together.

• Nutrition values assume all the sauce is consumed, though in practice a portion will remain on the plate.