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Griddled chicken with honey recipe

Griddled chicken with honey recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A simple chicken recipe that tastes gorgeous.

Kuala Lumpur, Malaysia

13 people made this

IngredientsServes: 2

  • 250g skinless, boneless chicken breast fillet
  • 2 tbsp light soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sesame oil
  • 1 tsp tapioca flour or cornflour
  • 1 tsp sugar
  • 2 tbsp olive oil
  • honey (I used Organic Acacia Honey)

MethodPrep:10min ›Cook:15min ›Extra time:2hr › Ready in:2hr25min

  1. Wash and pat dry the chicken breasts. Gently pound chicken with the back of the knife. Season chicken with soy sauce, Worcestershire, sesame oil, corn flour and sugar. Marinate for 2 hours.
  2. Heat a non-stick ridged griddle pan, add 2 tbsp of olive oil. Griddle on low till chicken meat is tender.
  3. Brush honey onto chicken, and turn to griddle both sides. Be careful not to burn the honey. Serve with salad & tomatoes.

Cook's note

The amount of honey depends on the amount of the chicken and your own preference. Check out the original recipe on my blog, Bits of Taste.

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Griddled chicken salad recipe with peaches and almonds

A chicken salad recipe is a go-to staple when you’re looking for a healthy, light lunch. That being said, it’s easy to get stuck in a rut with using the same old ingredients.

Swap up your plain chicken and lettuce leaves for something a little more flavoursome. Here, we include a delicious marinade to add to the chicken. Made with honey, garlic, chilli flakes and soya sauce, it’s super simple way to bring more flavour to your meat dishes.

Delicious peaches give a burst of summery flavour to this chicken salad recipe. These juicy fruits come into their own in the summer months. They’re full of fibre that will feed your good gut bugs and a number of vitamins, including vitamin C – super useful for supporting our immune system.

Finish off your salad with a sprinkling of almonds. Almonds are a fabulous source of several nutrients essential to health and wellbeing. They’re high in protein and rich in healthy fats that can help reduce the risk of heart disease. Almonds are also rich in antioxidants to protect against free radical damage.

Discover more salad recipes

Grilled Chicken

I feel like the flavour of this marinade will be familiar to everyone, even if you haven’t made something like it yourself before. It’s a bit like Barbecue Sauce, sort of like a country rub, with a hint of sweet and sour sauce.

My friends describe it as a Country Style Barbecue Sauce Chicken, which is a good way to describe it. But it’s kind of a mouthful to say – so I just call it a Sticky Grilled Chicken!!

This grilled chicken is finished with the most incredible shiny glaze!

  1. Flatten the chicken breasts with a rolling pin until just over 1cm thick. Then marinade the chicken in the oil, honey, garlic, chilli flakes and soy sauce, and leave for 30 minutes.
  2. In the meantime, slice the peaches into segments and put them into a bowl with a drizzle of olive oil and a grind of black pepper. Gently toss to coat evenly.
  3. Make the dressing in a separate bowl by mixing lemon juice, sesame oil and salt and pepper.
  4. Toss the salad leaves in the dressing and arrange on a plate or bowl. Toast the almonds in a pan and leave to one side. Place the peaches on a hot griddle for one or two minutes each side to pick up a bit of colour. Place around a serving plate and leave to cool.
  5. Griddle the chicken breasts for approximately four minutes on each side until cooked but still juicy. Remove from the heat and place on a chopping board, covered in foil, to rest for five minutes. Then carve into thin strips, cutting across the stripes from the griddle pan.
  6. Place the chicken strips in the centre of the serving plate, drizzling over any juices left over from resting the meat. Sprinkle over the toasted flaked almonds.

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How to Griddle Chicken Breast in a Top Rated Griddle Pan

This is a wonderful addition to any kitchen and the griddle pan comes pre-seasoned so it’s all ready to use. Anyone can use a griddle pan because knowing how to griddle chicken breast and other proteins is simple. If you can use a pan you can use this. Just get it nice and hot then add your meat or fish and flip it over halfway during cooking.

You can clean this with warm, soapy water, or even wash it in the dishwasher (that’s how I clean mine!)

Expect even, uniform cooking and a great performance. It is ribbed so any fat will drip off your meat or fish and into the grooves. Use this on the stove, grill, campfire, or even in the oven. It is 10 1/4 inches square and it retains heat well so you can get it really hot and sear your meat beautifully.

This griddle pan is going to last for decades and you might even want to pass it down to your own children (if you can bear to part with it).

Whether you like to griddle meat, poultry, fish, vegetables, or even halloumi cheese, the delicious flavors, versatility, low-fat results, and appealing griddle-marks on your food are all factors to tempt you into investing into such a wonderful pan.

The next time chicken breast or steak is on the menu for dinner, consider the griddle rather than a pan, for a very flavorful, low-fat result which everyone will love.

Griddled Chicken Marinade Idea

Know how to griddle chicken breast but ensure you add plenty of flavor too. Put 3 tablespoons of olive oil, 2 minced garlic cloves, 1/2 teaspoon of dried thyme, 1/4 teaspoon of dried oregano, 3/4 teaspoon of lemon zest, 1/4 teaspoon of black pepper and 3/4 teaspoon of salt in a Ziploc bag or shallow glass dish, and mix well. Add the chicken and let it sit in this mixture for between 30 minutes and 6 hours to infuse it with flavor. Then remove the chicken, discard the marinade, and proceed with the recipe. This adds an exciting flavor to the dish and is worth knowing if you plan to learn how to griddle chicken breast and make it really tasty.

  • 2 small boneless, skinless chicken breasts (each around 150g/5½oz)
  • ½ lemon, finely grated zest and juice
  • 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
  • 2 tbsp extra virgin olive oil
  • 1 large courgette, diagonally cut into 1cm/½in slices
  • 1 yellow pepper (or half red and half yellow), deseeded and cut into 2cm/¾in chunks
  • 4 small vines cherry tomatoes, each holding around 5 tomatoes
  • large handful rocket
  • 3 tbsp fresh basil pesto (bought or see recipe link)
  • sea salt and freshly ground black pepper

Put the chicken breasts on a board and cover with a piece of foil or baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put them in a bowl, add the lemon zest and juice, thyme leaves, 1 tablespoon of the oil, a good pinch of salt and lots of pepper. Turn the chicken in the marinade and leave to marinate covered in the fridge for 5 minutes.

Heat a large griddle pan over a medium-high heat. Put the chicken on the hot griddle and cook for 5–6 minutes on each side, or until cooked through. Toss the courgette, pepper and tomatoes in a clean bowl with the remaining oil and season with salt and pepper.

Transfer the chicken to plate and leave to rest. Add the vegetables to the griddle and cook for 2–3 minutes on each side, or until lightly charred and softened. Return to the mixing bowl, add the pesto and rocket and toss lightly. Divide between two plates.

Slice the chicken thickly and place on top. Drizzle with the resting juices and an extra dribble of olive oil if you like.

Recipe Tips

To make this recipe low-FODMAP, make sure the pesto you use doesn't contain garlic. You can make your own with garlic-infused oil, pine nuts, basil and Parmesan.


The Greece booth offered Taste of Greece (Grilled and Marinated Calamari, Hitipiti, Eggplant Dip, Olives, and Pita Bread), Griddled Greek Cheese with Pistacios and Honey, Chicken Gyro with Tzatziki Sauce, Spanakopita, Dannon Oikos Blueberry Greek Nonfat Yogurt Cup, Domaine Skouras Moscofilero, Alpha Estate Syrah-Xinomavro, and Ouzo by Metaxa.

Unfortunately, the Greece booth was my biggest disappointment at the festival. I got the Griddled Greek Cheese with Pistachios and Honey. It was a huge hit based on previous reviews, but I must have gotten an unlucky batch that spent too much time under the warming lamps. The cheese was lukewarm on the top with a rubbery, cold center. It was difficult to chew and after a couple of bites, I gave up. Chad ate the rest of it and said it was just alright. Evan didn’t care for it either and was more interested in the birds hanging out by the fence.

Garlic Fried Chicken

Along with salt and pepper, garlic powder acts as the primary seasoning for this simple fried chicken, inspired by the one made by the mother of Kevin Bludso, owner of Bludso’s Bar & Que. This recipe uses only a double coating of flour as a crust, which lets the flavor of the chicken and seasonings shine through. If you prefer a thicker, crunchier coating, try the buttermilk-brined variation, below.

If using a whole chicken, first cut off the whole legs on each side and separate the thighs from the drumsticks. Next, cut out the backbone, then remove the center breastbone. Halve the breasts to separate. Then, cut each breast crosswise so that one piece has the wing with about a third of the breast and the other piece has most of the breast remove the tips from each wing if you’d like. You will have 8 pieces total save the chicken carcass for making stock or discard.

Set the pieces on a large cutting board and dry them thoroughly with paper towels. Season the chicken all over with 1 tablespoon salt, 2 teaspoons pepper and 2 teaspoons garlic powder. In a large bowl or brown paper grocery bag, combine the flour, 1 tablespoon salt and the remaining 1 tablespoon pepper shake to combine. Add two chicken pieces to the bowl or bag and toss to coat evenly in the flour. Transfer the coated pieces to a wire rack set over a rimmed baking sheet and repeat dredging the remaining chicken pieces.

Let all the pieces sit on the rack for at least 10 minutes, then dredge the pieces a second time. Discard the flour in the bag, fold the bag flat and reserve the bag. In a small bowl, combine the remaining ½ teaspoon salt and 1/8 teaspoon garlic powder and reserve.

Pour the oil or melt the shortening or lard in a large, deep cast-iron skillet or heavy-bottomed pot (it should come about ¾ inch up the side). Attach a deep-fry thermometer to the side of the pan and heat the fat to 375 degrees over medium-high heat.

Add half the chicken pieces to the fat and fry, flipping the pieces over every 2 to 3 minutes to prevent them burning where they touch the pan, until golden brown all over and an instant-read thermometer inserted into each piece reads at least 160 degrees, about 15 minutes. The temperature of the oil will drop once you add the chicken and might rise too high over time, so adjust the heat to maintain a temperature between 350 and 360 degrees throughout cooking.

Transfer the chicken to the reserved paper bag (or paper towels) to drain and repeat cooking the remaining chicken, allowing the oil to return to 375 degrees before frying. While the cooked chicken is still wet with hot oil, sprinkle it with some of the garlic-salt mixture, then let cool for 10 minutes before serving.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.

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