Burnt Honey Teriyaki Chicken with Garlic Chicken Bone Broth
In this recipe, dark honey is gently caramelised to deepen its flavour before being blended into a classic teriyaki marinade. The chicken is cooked skin-side down until crispy, then served with fragrant jasmine rice in bone broth for the ultimate bowl of comfort. Courtesy of Great British Chefs.
- 61 - 90 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- For the chicken and marinade
- 1 tbsp of dark honey
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tbsp of sake, or dry sherry
- 1 garlic clove, grated
- 1 tsp ginger, grated
- 2 boneless, skinless chicken thighs
- For the jasmine rice
- 150g of Tilda Fragrant Jasmine Rice
- 300ml of water
- 1 pinch of salt
- For the garlic bone broth
- 300ml of chicken bone broth, or good-quality stock
- 2 garlic cloves, sliced
- 1 tsp soy sauce
- 1 spring onion, sliced
- For serving
- Toasted sesame seeds
- Spring onions, sliced
How to make Burnt Honey Teriyaki Chicken with Garlic Chicken Bone Broth
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Start by making the burnt honey teriyaki marinade. Gently heat the honey in a pan until it begins to darken and take on a slightly bitter edge. Remove from the heat and combine with the soy, mirin, sake, garlic and ginger.
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Pour over the chicken thighs and marinate for at least 30 minutes (or overnight if possible).
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While the chicken marinates, thoroughly rinse and drain the jasmine rice and add to a pan with the water and salt. Bring to a boil, cover, and simmer for 12–15 minutes. Turn off the heat and leave, covered, to steam while you make the other components.
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For the garlic broth, gently heat the broth with sliced garlic and soy sauce. Simmer for 5–10 minutes until fragrant, then add the spring onion and set aside.
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Heat a frying pan over medium heat. Cook the chicken skin-side down until golden and crisp, then flip and finish cooking through. Pour in any remaining marinade and reduce to a sticky glaze.
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To serve, spoon the jasmine rice into bowls, ladle in some hot garlic broth, top with teriyaki chicken and finish with sesame seeds and sliced spring onions.