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

Labels:

Comments

  1. Ivy SewJuly 15, 2013 at 12:08 PM

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

    ReplyDelete
  2. UnknownJuly 15, 2013 at 12:14 PM

    wow... very delicious, drooling already.

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 16, 2013 at 10:43 PM

      I'm sure your kids will love them if you prepare this for them!

      Delete
  3. KimmyJuly 15, 2013 at 3:03 PM

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

    ReplyDelete
  4. PHJuly 15, 2013 at 4:05 PM

    Cheah, I know this is very delicious!

    ReplyDelete
  5. ann lowJuly 15, 2013 at 8:34 PM

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

    ReplyDelete
  6. Chef and SommelierJuly 16, 2013 at 1:37 AM

    Hi Cheah! Nice dish and nice shot! :D

    ReplyDelete
  7. Angie's RecipesJuly 16, 2013 at 2:40 AM

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

    ReplyDelete
  8. JanineJuly 16, 2013 at 12:04 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 16, 2013 at 10:50 PM

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

      Delete
  9. ZoeJuly 16, 2013 at 12:19 PM

    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. kitchen flavoursJuly 16, 2013 at 10:34 PM

    I wish that plate is on my table! Looks delicious!

    ReplyDelete
  11. lenaJuly 17, 2013 at 12:47 AM

    sounds delicious, cheah and really mouthwatering!

    ReplyDelete
  12. ~~louise~~July 17, 2013 at 10:51 PM

    Simple and delectable! Who could ask for anything more?

    Thank you so much for sharing, Cheah...

    ReplyDelete
  13. AliceJuly 18, 2013 at 10:59 PM

    finger licking super good!

    ReplyDelete
  14. AnonymousJuly 31, 2013 at 9:39 AM

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

    Thanks & Regards
    Caroline

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 1, 2013 at 9:04 AM

      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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more