Skip to main content

Honey-Glazed Grilled Chicken


This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable.


Honey-Glazed Grilled Chicken

Ingredients

  3 pieces chicken thigh, deboned
       6 cloves garlic, minced
      10 gm  ginger, minced

Marinade

  1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen
 1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine
   1.1/2 tsp each of oyster sauce, fish sauce and sesame oil.

Method

Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.
  Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight.
Place marinated chicken thighs on an alluminium foil lined baking tray.  
Glaze with some marinade. Grill both sides for about 6 mins.
Remove  and glaze with the remaining marinade, grill for another 3 mins.
Serve with some salad greens.




This post is linked to  Little Thumbs Up event organised by  Zoe of   Bake for Happy Kids
and   Doreen of  my little favourite DIY   and hosted by  Alvin of  Chef and Sommelier

Comments

  1. Cheah, this is indeed finger licking good. Already licking my fingers, hahaha...

    ReplyDelete
  2. wow... very delicious, drooling already.

    ReplyDelete
    Replies
    1. I'm sure your kids will love them if you prepare this for them!

      Delete
  3. Hi Cheah, another lovely fuss free chicken dish that I have to list down to do. Thanks for sharing.

    ReplyDelete
  4. Cheah, I know this is very delicious!

    ReplyDelete
  5. Cheah, This grilled chicken looks so yummy. Thanks for sharing. Your plate and bowl look pretty too.

    ReplyDelete
  6. Hi Cheah! Nice dish and nice shot! :D

    ReplyDelete
  7. I love honey glaze! Need to get some chicken legs to try!

    ReplyDelete
  8. I have the same lemon kumquat vinigen! Now I knw what to do with it hehe

    ReplyDelete
    Replies
    1. I was cracking my head what to do with the vinigen other than just making a drink out of it, Janine!

      Delete
  9. Hi Cheah,

    Love these honey sticky chicken. Yum!

    I can imagine your thumbs will be busy helping you to eat these chicken - No time to thumbs up :P

    Zoe

    ReplyDelete
  10. I wish that plate is on my table! Looks delicious!

    ReplyDelete
  11. sounds delicious, cheah and really mouthwatering!

    ReplyDelete
  12. Simple and delectable! Who could ask for anything more?

    Thank you so much for sharing, Cheah...

    ReplyDelete
  13. I can't get the Vinigen lemon kumquat. What can I substitute with?

    Thanks & Regards
    Caroline

    ReplyDelete
    Replies
    1. You can try out with lemon or lime juice. I did this before and it was delicious too. If you find it a bit tangy, you can add more honey. Hope this helps!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…