Barbeque Honey Soy Chicken
Last Updated on October 20, 2024 by Elby | The Tasteful Pantry
Barbeque Honey Soy Chicken is sticky, smoky, sweet and salty. It is a simple way to fancy up chicken for your next barbeque. And make sure you cook extra so there are some leftovers! The recipe is dairy and nut free and can be gluten-free by swapping the soy sauce for Tamari sauce. There is no difference in taste.
While delicious with most salads, this chicken is absolutely delicious served with my Mango Avocado Salsa.
Flattening the chicken: This is an important step in the Barbeque Honey Soy Chicken process. I literally use a rolling pin to bash out the chicken. You can use two sheets of baking paper or a zip lock bag or any other type of plastic bag. Lie one chicken breast at a time between the paper or in the bag and lie flat on the bench. Using the rolling pin, hit the breast from one end to the other. Flip the chicken over and do the same to the other side. You don’t want to hit it so hard that the chicken splits into separate pieces. But it needs to be hard enough to tenderise the meat and to make it as even thickness as possible (approximately 1½ centimetres thick). The chicken will have little tears which are perfect for soaking up the honey soy marinade.
Honey, Soy & Chicken. Is there any more to it?
Honey: The sweet part. However, if you live in a colder climate, you might like to heat the honey a little first so it combines properly with the other ingredients. Rather than sitting in a glob on one part of the chicken. You can also swap this with brown sugar (kinda goes against the name, but still tastes delicious).
Soy: The salty part. Tamari is the gluten-free option you can use to replace the soy, and it also retains the intended flavour profile. The soy, honey and chicken go hand in hand and balance each other beautifully.
Chicken: The main part. I prefer chicken breast for soaking up the honey soy marinade. It also retains all the juices and is far less fatty than thighs. That said, thighs work perfectly well too. But skip the flattening part if using thighs.
Oil and mustard: The other parts. The oil helps to stop the chicken from sticking to the grill. The milk American mustard adds a nice tang and can be found in most supermarkets. However, you can replace this with Dijon or wholegrain mustard.
Feedback & More
Did you try the Barbeque Honey Soy Chicken? Let me know in the comments below. Cheers, Elby!
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Barbeque Honey Soy Chicken
Sticky, sweet, salty and smoky barbeque chicken breasts are delicious and healthy.
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Ingredients
600 grams chicken breast fillets
- Marinade
4 tbsp soy sauce (or Tamari for a gluten-free option)
2 tbsp olive oil
2 tbsp honey
1 tbsp mild American mustard
Directions
- Place the chicken between two pieces of baking paper and hit with a wooden rolling pin to flatten out. This will make the chicken more tender and a more even thickness, making it easier to cook.
- Combine all marinade ingredients in a bowl and the chicken and turn to coat. Cover and refrigerate for an hour (and up to overnight).
- Heat a barbeque or open grill on high and cook the chicken for 3-5 minutes on each side, or until cooked through (the length of time will vary, depending on the bbq). If you have a meat thermometer, cook to between 160-162F. Remove from the heat and cover with foil and the temperature should get up to a perfect 165F.
This chicken is delicious with my Mango Avocado Salsa.
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