Best 7 Sticky Honey Chili Garlic Grilled Chicken With Cucumber Salad Recipes

HONEY GARLIC CHICKEN

Steps:

• Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.
• Dredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.
• Add the remaining 2 Tablespoons of butter and garlic. Cook for 1 minute. Add apple cider vinegar, soy sauce, and honey. Let sauce chicken for 3-4 minutes (or longer if needed). Make sure chicken is fully cooked through and no longer pink.
• Remove from heat and coat the chicken with the sauce. Serve with rice, potatoes, or vegetables.

GRILLED HONEY GARLIC CHICKEN

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Reserve 1/4 cup of the sauce and add the rest of the sauce to the chicken in a medium sized bowl and let marinate for 30 minutes.
• Preheat the grill to medium high heat and Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions and sesame seeds if desired.

ASIAN BARBECUED CHICKEN

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
• Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
• Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

CRISPY HONEY CHILLI CHICKEN

Steps:

• Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
• Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
• Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
• Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
• Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
• Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
• Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
• Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
• Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

GRILLED CHICKEN CUCUMBER SALAD

Steps:

• In a small bowl, combine salad dressing and dill. Pour 1/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Refrigerate remaining dressing. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. Keep warm., Brush 1 tablespoon dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing.

HONEY GRILLED CHICKEN

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.