Grilled Honey Ginger Chicken Recipe
Grilled boneless breast of chicken, served over sautéed snow peas, yellow squash and shiitake mushrooms, finished with a light sauce of honey, ginger and soy
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Ingredients
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Chicken & Marinade
Vegetable Sauté
Finishing Sauce & Garnish
Method
Chicken & Marinade
Pound and prepare chicken
If breasts are uneven, place each between plastic wrap and gently pound to an even 3/4-inch thickness for even cooking. Pat dry with paper towel.
Make marinade
In a bowl whisk together 2 tbs sliced fresh ginger, 2 tsp minced garlic, 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil and 1 tsp black pepper until honey dissolves.
Marinate
Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Cover and refrigerate for 30 minutes to 2 hours (30–60 minutes recommended for quick cook). Reserve 1 tablespoon of the marinade for later use in the finishing sauce (do not use marinade that has contacted raw chicken unless boiled).
Grill chicken
Remove chicken from marinade and let excess drip off. Grill breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Transfer to a cutting board and let rest 5 minutes before slicing thinly on the bias.
Vegetable Sauté
Prepare vegetables
While chicken marinates or cooks, trim snow peas, slice yellow squash, and clean and slice shiitake mushrooms.
Heat pan
Heat a large skillet or sauté pan over medium-high heat. Add 1 tsp vegetable oil and 1 tbs butter or neutral oil and swirl to coat. The combination gives a bit of flavor and a higher smoke point.
Sauté mushrooms first
Add sliced shiitakes and cook 2–3 minutes, stirring occasionally, until they begin to brown and release liquid.
Add squash and snow peas
Add yellow squash and snow peas to the pan. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sauté another 2–3 minutes until squash is just tender-crisp and peas are bright green and still slightly crunchy.
Finish vegetables
Taste and adjust seasoning. Remove vegetables to a warm platter and keep warm while you make the sauce and finish plating.
Finishing Sauce & Assembly
Make sauce base
In a small saucepan or skillet combine 2 tbs honey, 1 tbs soy sauce, 1 tsp grated fresh ginger, 3 tbs chicken or vegetable stock and the reserved 1 tbs marinade (if reserved marinade was boiled; if not, omit reserve and use an extra tbs stock). Warm over medium-low heat, stirring to combine.
Thicken sauce
Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk slurry into the warm sauce and simmer 1 minute until sauce thickens slightly to a glossy pourable consistency. Remove from heat and stir in 1/2 tbs lime or lemon juice to brighten flavors.
Plate
Arrange warmed sautéed snow peas, yellow squash and shiitake mushrooms on individual plates or a serving platter. Slice rested grilled chicken on the bias and place over the vegetables.
Finish and garnish
Spoon the honey-ginger sauce over the sliced chicken and vegetables. Sprinkle with toasted sesame seeds and thinly sliced scallions. Serve immediately.