Honey and Garlic Chicken
Cowbridge Kitchen
About This Recipe
In this recipe we transform a simple Chicken Breast into a tasty Honey and Garlic coated Chicken.
In this recipe for Honey and Garlic Chicken the Chicken Breast is cooked on a char grill or griddle pan then held in a hot oven while you make up the Sticky Honey and Garlic Sauce.
This is similar to a Hunters Chicken or even a Sweet Chilli Chicken. This Chicken is served with Homemade Couscous but I also like to serve it with Gratin Potatoes.
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Honey, one of the oldest sweeteners known to humanity, has been utilized for thousands of years, dating back to ancient civilizations such as the Egyptians and Greeks, who revered it not only for its flavour but also for its medicinal properties.
Garlic, on the other hand, has been a staple in cooking and traditional medicine across numerous cultures, particularly in Asian and Mediterranean cuisines, where it is celebrated for its robust flavor and health benefits.
The combination of honey and garlic in cooking likely emerged as a natural evolution of flavor pairing, where the sweetness of honey complements the pungency of garlic, creating a harmonious balance that enhances the taste of chicken.
Over time, this dish has gained popularity in various regions, adapting to local tastes and cooking methods, and has become a beloved staple in many households, often associated with comfort and nourishment.
10 mins Prep time
20 mins Cooking time
Time
This is based on a single chicken breast
170g
Calories: 256
Protein: 52g
Fat: 5.4g
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
Honey and Garlic Chicken Breast
There are many recipes to create a tasty Chicken Breast, but Honey and Garlic compliment each other perfectly.
This Chicken is cooked on a char grill then held in an oven to retain the juice while you make a sweet and sticky Honey and Garlic sauce.
Cuisine:Unknown
ingredients
2 tsp of lazy garlic or crushed Garlic
4 Cloves of fresh Garlic (Crushed)
80 ml of Honey
60 ml of Chicken stock (1 Stock cube)
30 ml White wine vinegar
15 ml light soy sauce
Cooking Instructions
- Butterfly the chicken breasts through the centre so that you have four flat halves of chicken.
- Heat up a little oil in a griddle pan and cook the chickens for about 8 minutes each side, turning half way through so that you get some nice griddle lines on the meat.
- While the Chicken is cooking crush the garlic cloves with the side of a knife and throw them into the pan with the chicken.
- When the Chicken is cooked wrap it in tin foil and hold in an oven set to about 100 c.
- Add about 15 ml of the chicken juice from the griddle pan into a fresh pan and bring up the heat.
- Add the 2 tsp of crushed garlic to the pan and mix in with a wooden spoon.
- Add the Honey, soy Sauce, Chicken stock and White wine vinegar to the pan and bring to the boil. Reduce the heat and simmer for a few minutes so that the sauce thickens.
- Remove the cooked chickens from the oven and place them in the sauce, turn the chickens in the sauce so that they are fully coated.
You can use lazy or grated garlic in place of Garlic Cloves if you like.
