Honey Ginger Chicken
This Honey Ginger Chicken recipe is a regularly recurring dinner in our house. It’s so simple to make, and I love that I can prep it during Sunday Meal prep, then reheat during the week. Although the things I might love about this recipe is how flavorful chicken thighs and drumsticks when compared to chicken breast. Not to mention how much more affordable they are. This dish is perfect with a veggie or starchy side of your choice. This week we had it with broccoli and my Cilantro Lime Rice.
Oh Honey, Honey … Ginger Chicken
There is just something about the flavor combination of honey and ginger that I love so much. That strong ginger flavor, sweetened up with honey, it’s a match made in heaven. As the sugars in the honey carmelize in the pan, it gives the chicken that beautiful charred look, that makes your mouth water just looking at it. Although the honey and ginger are the two stars of this dish, I think it’s the coconut aminos (or soy sauce for those of you who are not familiar with it) that brings the whole combination together to make one delicious bite! I hope you enjoy this delicious honey ginger chicken dish as much as I do 🙂
Two days in a row, the daily death toll in NY has dropped below 600 people. Honestly, that is still way too many people. However, I am happy at least it is declining. I am trying to keep busy and finding new routines that seem to be helping me keep my sanity. In the mornings, before I check my phone, social media, or anything, I do a 15 minutes of yoga stretching, and then my morning face routine, and a glass of chamomile tea or my healing turmeric ginger tonic. A few days ago, Dave and I started walking at night when the streets aren’t as crowded, and we don’t come in contact with anybody else. Tonight will be our first run together. I’ll give an update to you guys tomorrow on how that goes 🙂 Stay safe!
Tips, Recs & Subs
- Chicken – You can use all thighs, all drumsticks, or a combination of both.
- To get that perfect sear on the outside of the chicken skin, you need to do a few things. Firstly make sure your pan is hot, very hot before you put the chicken in. If you don’t hear that immediate sizzle take it out, and wait a bit more. Secondly, wait until the chicken has cooked for long enough. One of the best tips I ever learned about chicken is that if it doesn’t come off the pan easily, it’s not done! When it’s cooked and done, it will be ready to flip to the other side with no problem.
- Coconut Aminos – For those of you who might not know about coconut aminos, they are a gluten-free and soy-free alternative to soy sauce. They’re great for Paleo and Whole 30 cooking. However, if you don’t have any dietary restrictions, regular soy sauce will work the same.
- Homemade bone broth is the best! I have a super simple and easy recipe here, and you can also use store-bought or stock.
- The best way to cook this is in a dutch oven. Once you add the broth, you can put the top on and transfer to the oven to keep the chicken tender and juicy. If you don’t have a pan with a lid, transfer to the oven uncovered.
Honey Ginger Chicken
- Cast Iron or Dutch oven
- 1.5-2 Lbs Chicken Drumsticks and/or Thighs
- 1 Tablespoon Olive Oil
- 2 Tablespoons Fresh Ginger Can sub grated if don't have
- 1/4 Cup Coconut Aminos use soy sauce if no dietary restrictions, can use tamari if only need Gluten-Free.
- 1/4 Cup Honey
- 2 Cloves Garlic chopped
- 1/2 Cup Bone broth, or stock
- Preheat oven to 400 degrees. Salt and pepper the chicken. In a small mixing bowl whisk together coconut aminos, honey garlic, and honey. Pour over the chicken, coat well.
- Heat olive oil in cast iron or dutch oven on med-high heat. Sear the chicken, 2-3 minutes on each side. You might need to do this in batches to ensure the pan isn't overcrowded.
- Add 1/2 cup of broth to dutch oven and cover. Transfer to oven cook for 20 minutes, (internal temp should be 165 degrees). Serve warm with sides of your choice.