Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together honey, minced garlic, soy sauce, olive oil, lemon juice, ground ginger, crushed red pepper flakes, salt, and black pepper.
- Place the chicken breasts in a large ziplock bag or shallow dish and pour the marinade over them. Make sure each breast is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken breasts to the skillet and sear them for about 2-3 minutes on each side until they develop a golden brown crust.
- Transfer the seared chicken breasts to a baking dish lined with parchment paper or lightly greased.
- Pour any remaining marinade from the skillet over the chicken breasts in the baking dish.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the oven and let it rest for a few minutes.
- Garnish the chicken with fresh chopped scallion before serving.
- Serve your Galactic Honey Garlic Chicken hot with your favorite sides like rice, roasted vegetables, or a crisp salad.
- Enjoy the juicy, tender, and out-of-this-world flavors of this honey garlic chicken recipe!
Nutrition
Notes
Pro Tips:
Use raw honey instead of processed honey because it caramelizes slower and won't burn as easily when the chicken hits the hot pan, giving you that perfect golden glaze without bitterness. Crush your garlic with the flat side of your knife and let it sit in the honey for 30 minutes before cooking—this releases more allicin compounds and creates a more potent garlic flavor that won't disappear during the high-heat searing. After making this countless times, I've learned to start the chicken skin-side down in a cold pan, then turn up the heat—this renders the fat slowly and prevents the honey from scorching while creating incredibly crispy skin. Press the chicken down with a heavy spatula for the first 3 minutes of cooking because this mimics the weight technique Dominican street cooks use, creating maximum contact for those signature caramelized edges you can't get any other way.
Use raw honey instead of processed honey because it caramelizes slower and won't burn as easily when the chicken hits the hot pan, giving you that perfect golden glaze without bitterness. Crush your garlic with the flat side of your knife and let it sit in the honey for 30 minutes before cooking—this releases more allicin compounds and creates a more potent garlic flavor that won't disappear during the high-heat searing. After making this countless times, I've learned to start the chicken skin-side down in a cold pan, then turn up the heat—this renders the fat slowly and prevents the honey from scorching while creating incredibly crispy skin. Press the chicken down with a heavy spatula for the first 3 minutes of cooking because this mimics the weight technique Dominican street cooks use, creating maximum contact for those signature caramelized edges you can't get any other way.
