Description
Honey Garlic Grilled Chicken is a flavorful and juicy dish featuring tender chicken marinated in a sweet and savory honey garlic sauce. Grilled to perfection, the chicken is infused with the rich flavors of garlic and honey, creating a deliciously caramelized exterior while remaining moist and tender inside. This easy and versatile recipe is perfect for weeknight dinners, BBQs, or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard (optional, for a tangy kick)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare the Marinade: In a bowl, whisk together the honey, minced garlic, soy sauce, olive oil, apple cider vinegar (or lemon juice), and Dijon mustard (if using). Add a pinch of salt and pepper to taste.
- Marinate the Chicken: Place the chicken breasts (or thighs) in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C), and the chicken is golden brown with grill marks.
- Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute, making the chicken extra tender.
- Serve and Garnish: Slice the grilled chicken and garnish with freshly chopped parsley for a burst of color. Serve with your favorite sides, such as grilled vegetables, rice, or a fresh salad.
Notes
For a spicy kick, add red pepper flakes, cayenne pepper, or a finely chopped jalapeño to the marinade.For bone-in chicken, you can use thighs or drumsticks, but increase the grilling time to ensure they cook through.If you prefer baking, place the marinated chicken on a baking sheet and bake at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).Storage: Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat the chicken in the microwave, on the stovetop, or in the oven at 350°F (175°C) for about 10 minutes.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 12g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 70mg
