Honey-Soy Chicken

Five ingredients, one marinade, and you’ve got grilled chicken breast with a sticky, caramelized glaze that looks like it took way more effort than it did. Honey and soy sauce are the backbone here, but the dry sherry adds a subtle warmth and depth that separates this from every other honey-soy recipe out there.

Fresh ginger root (or garlic, if you prefer) goes right into the marinade. That’s where the aromatics work best because they have time to infuse into the chicken during the soak. One hour at room temperature will get you good flavor. Overnight in the fridge gets you great flavor, with the soy and honey penetrating all the way through.

Use a non-metallic dish for marinating. The soy sauce is acidic enough to react with aluminum or cast iron, which can give the chicken a metallic taste. Glass or ceramic works best.

Pro Tips

• Pat the chicken dry before grilling, even after marinating. Excess marinade dripping onto the grill causes flare-ups and charring instead of caramelization.
• Grill over medium-high, not high. Honey burns fast, and you want a golden glaze, not a blackened crust.
• Check doneness by cutting into the thickest part. The center should be white with clear juices, no pink.
• Let the chicken rest for 5 minutes after grilling. Cutting in immediately and all those juices run right out.

Variations

• Use boneless thighs instead of breast. They’re more forgiving on the grill and stay juicier.
• Add a tablespoon of sesame oil to the marinade for a nuttier, more Asian-inspired flavor.
• Broil indoors on a sheet pan if you don’t have a grill. Position the rack 6 inches from the element.