i've made this recipe a couple times in the last few months. the first, it was too cold to even think about grilling - i think there was snow on the ground - so i made the sauce on the stovetop, sauteed chicken thighs in a pan on the stove, and doused them with the sauce for serving. second, we grilled chicken thighs and the third, we grilled chicken breasts. (i say "we" since i never man the grill, that's jason's domain.) while the grilled chicken thighs were definitely the tastiest - since four of us managed to down 3+ pounds of them for dinner - breasts were a close second. my advice: use whatever chicken you have on hand and get grilling! there are only a couple weeks left of good weather. at least where i'm from.
grilled ginger soy glazed chicken
adapted from fine cooking
45 minutes, serves 4
this recipe makes enough glaze for the chicken and then some. i suggest dousing other grilled vegetables with it too. grilled mushrooms and red onion are two of my favorites.
3/4 cup dry sherry
1/3 cup soy sauce
1/4 cup honey
3 tablespoons vegetable oil
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon (a big pinch) red pepper flakes
about 3 pounds chicken thighs or breasts, skinless, and excess fat removed
- combine the dry sherry, soy, honey, vegetable oil, garlic, ginger, black pepper, and red pepper flakes in a zip top bag large enough to hold the chicken. add the chicken and marinate for 10-30 minutes at room temperature.
- remove the chicken from the marinade and grill until cooked completely. grill the scallions on a cooler part of the grill.
- while the chicken is cooking, add the marinade to a small saucepan and bring to a boil. reduce heat to a simmer, and simmer until thickened to your liking (about 15 minutes for thick but not syrupy, about 20-25 minutes for syrupy).
- pour the thickened glaze over the chicken and scallions to serve.