Honey Garlic Grilled Thin-Sliced Chicken Breasts

How to Make Honey Garlic Grilled Thin-Sliced Chicken Breasts

1. 1

   Step 1: Make the honey-garlic marinade

   In a bowl, whisk together olive oil, honey, tamari (or soy sauce), minced garlic, lemon juice, kosher salt, black pepper and red pepper flakes (if using). Reserve about 3 tablespoons of the mixture in a small heatproof bowl or cup for the glaze; the rest will be used to marinate the chicken.

   For this step

   • 2 tbspOlive oil
   • 1/3 cupHoney
   • 1/4 cupTamari (or low-sodium soy sauce)
   • 4 clovesGarlic, minced
   • 1 tbspFresh lemon juice
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/4 tspRed pepper flakes (optional)
   
2. 2

   Step 2: Marinate the chicken

   Place the thin-sliced chicken breasts in a resealable bag or shallow dish and pour the remaining marinade over them, turning to coat. Seal or cover and refrigerate for 15–20 minutes (or up to 2 hours). Remove the chicken from the refrigerator about 15 minutes before grilling to take the chill off.

   For this step

   • 4 piecesBoneless skinless thin-sliced chicken breasts
   
3. 3

   Step 3: Preheat and prepare the grill

   Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean the grates and oil them lightly to prevent sticking (use an oiled paper towel held with tongs).
   
4. 4

   Step 4: Grill the chicken

   Grill the chicken breasts 6–8 minutes per side, turning once, until an instant-read thermometer inserted at the thickest part reads 165°F (74°C). During the final 2 minutes of cooking, brush both sides with the prepared glaze to build a sticky, caramelized coating.
   
5. 5

   Step 5: Make the glaze

   While the chicken grills, whisk the cornstarch with 1 tablespoon water to make a slurry. Bring the reserved marinade to a simmer in a small saucepan over medium heat, whisk in the slurry, and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm.

   For this step

   • 1 tspCornstarch (for thickening glaze)
   • 1 tbspWater (for slurry)
   
6. 6

   Step 6: Rest and serve

   Let the grilled chicken rest 5 minutes before slicing to retain juices. Brush with any remaining glaze if desired, garnish with chopped parsley, and serve.

   For this step

   • 2 tbspFresh parsley, chopped (for garnish)
   

1. In a bowl, whisk together olive oil, honey, tamari (or soy sauce), minced garlic, lemon juice, kosher salt, black pepper and red pepper flakes (if using). Reserve about 3 tablespoons of the mixture in a small heatproof bowl or cup for the glaze; the rest will be used to marinate the chicken.
2. Place the thin-sliced chicken breasts in a resealable bag or shallow dish and pour the remaining marinade over them, turning to coat. Seal or cover and refrigerate for 15–20 minutes (or up to 2 hours). Remove the chicken from the refrigerator about 15 minutes before grilling to take the chill off.
3. Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean the grates and oil them lightly to prevent sticking (use an oiled paper towel held with tongs).
4. Grill the chicken breasts 6–8 minutes per side, turning once, until an instant-read thermometer inserted at the thickest part reads 165°F (74°C). During the final 2 minutes of cooking, brush both sides with the prepared glaze to build a sticky, caramelized coating.
5. While the chicken grills, whisk the cornstarch with 1 tablespoon water to make a slurry. Bring the reserved marinade to a simmer in a small saucepan over medium heat, whisk in the slurry, and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm.
6. Let the grilled chicken rest 5 minutes before slicing to retain juices. Brush with any remaining glaze if desired, garnish with chopped parsley, and serve.