Follow these steps for perfect results
chicken breasts
honey
whole-grain mustard
lemon juice
soy sauce, tamari
ginger
peeled and diced
red chili peppers
honey
fish sauce thai, nam pla
sherry
For Honey Mustard Marinade: Combine honey, whole-grain mustard, and black pepper in a bowl.
Add chicken pieces and coat evenly with the honey mustard marinade.
Refrigerate chicken in the honey mustard marinade overnight.
For Soy Ginger Marinade: Combine soy sauce, lemon juice, ginger, red chili peppers, honey, fish sauce, and sherry in a bowl.
Whisk in enough vegetable oil to form a sauce-like consistency.
Spread the soy ginger marinade over the chicken.
Marinate the chicken in the soy ginger mixture for a few hours.
Preheat oven to 180°C (350°F).
Transfer chicken and marinade to a roasting tin.
Bake chicken for 25 minutes.
Remove chicken from the roasting tin and keep warm.
Place roasting tin over medium heat and simmer until the sauce thickens to a syrupy consistency.
Serve the reduced sauce with the roasted chicken.
Expert advice for the best results
For a spicier marinade, add more chili pepper.
Adjust the amount of honey to your desired sweetness level.
Marinate chicken for at least 2 hours, or preferably overnight, for best flavor.
Use a meat thermometer to ensure chicken is cooked to an internal temperature of 74°C (165°F).
Everything you need to know before you start
15 minutes
Marinade can be made 1-2 days in advance.
Serve chicken on a bed of rice or couscous, drizzled with the reduced sauce. Garnish with chopped cilantro or green onions.
Serve with rice or couscous.
Serve with roasted vegetables.
Serve with a side salad.
Off-dry Riesling complements the sweetness and spice of the marinade.
A hoppy IPA cuts through the richness of the chicken.
Discover the story behind this recipe
Marinades are a common technique across Asian cuisines to tenderize and flavor meat.
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