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Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad

Honey chicken on an oval plate behind it a colourful background
Prep Time
5h 45 min
Yields
4 servings

A saucy, sweet and spicy grilled chicken served with a cooling cucumber salad.

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ingredients

½
cup chili garlic sauce
½
cup honey
½
cup rice vinegar
2
Tbsp sugar
2
Tbsp soy sauce
2
cloves garlic, grated
1
Tbsp cornstarch
Kosher salt and freshly ground black pepper
3
to 4 lbs chicken, cut into pieces
1
Tbsp minced fresh cilantro
Cucumber Salad, recipe follows

Cucumber Salad

3
Tbsp rice vinegar
1
Tbsp honey
4
Persian cucumbers, cut in half lengthwise and sliced
1
Tbsp minced fresh cilantro
Kosher salt and freshly ground black pepper
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directions

Step 1

In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon ¼ cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.

Step 2

Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.

Step 3

Preheat the oven to 350°F.

Step 4

Bake the chicken, covered in foil, for 35 to 45 minutes.

Step 5

Meanwhile, preheat the grill to medium high.

Step 6

Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)

Step 7

Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.

Step 8

In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

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