:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Tw1PU-S-dzeGsalQgxCk/24fa648b68b2eac23755f75b3e76bb.jpeg "Grilled Sticky Chicken Breasts Marinade")
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Grilled Sticky Chicken Breasts Marinade
The blend of sweet and tangy flavours, with a little kick from the spice, does wonders in infusing the chicken with a delicious taste. It's wonderfully versatile, great not only on grilled chicken but also fantastic on roasted or baked ones.
Ingredients
- 4 Pieces of boneless chicken breast (or any part desired)
- 1⁄2 Cup of honey
- 1⁄2 Cup of soy sauce
- 1⁄4 Cup of Apple Cider Vinegar
- 1⁄4 Cup of orange juice
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of chilli flakes (optional)
- Salt and freshly ground black pepper to taste
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Directions
In a bowl, mix together honey, soy sauce, apple cider vinegar, orange juice, minced garlic, ground ginger, chilli flakes (if using), salt and pepper. This will form your marinade.
Place the chicken in a zip-lock bag or airtight container. Having done this often, I've found that a zip-lock bag helps the marinade to better envelop the chicken.
Pour the marinade into your bag or container with the chicken, making sure all pieces are well-coated. Seal the bag or container and refrigerate it for at least 2 hours. Over the years, I've learnt that marinating overnight yields the best flavour penetration.
Once marinated, you can grill or roast the chicken. To grill, use medium-high heat and cook each side for 6-7 minutes or until properly cooked. If roasting, preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until chicken is thoroughly cooked.
Baste the chicken with any remaining marinate for additional taste.
Garnish with sesame seeds or spring onions if desired and serve.
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TammersGrilled Sticky Chicken Breasts Marinade
The blend of sweet and tangy flavours, with a little kick from the spice, does wonders in infusing the chicken with a delicious taste. It's wonderfully versatile, great not only on grilled chicken but also fantastic on roasted or baked ones.
In a bowl, mix together honey, soy sauce, apple cider vinegar, orange juice, minced garlic, ground ginger, chilli flakes (if using), salt and pepper. This will form your marinade.
Place the chicken in a zip-lock bag or airtight container. Having done this often, I've found that a zip-lock bag helps the marinade to better envelop the chicken.
Pour the marinade into your bag or container with the chicken, making sure all pieces are well-coated. Seal the bag or container and refrigerate it for at least 2 hours. Over the years, I've learnt that marinating overnight yields the best flavour penetration.
Once marinated, you can grill or roast the chicken. To grill, use medium-high heat and cook each side for 6-7 minutes or until properly cooked. If roasting, preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until chicken is thoroughly cooked.
Baste the chicken with any remaining marinate for additional taste.
Garnish with sesame seeds or spring onions if desired and serve.
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