Burnt honey teriyaki chicken with garlic chicken bone broth over rice

  • 2
  • 60 minutes plus 30 minutes-overnight marinade time
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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.

First published in 2025
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Ingredients

Metric

Imperial

For the chicken and marinade

For the jasmine rice

For the garlic bone broth

Method

1

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

2

Pour over the chicken thighs and marinate for at least 30 minutes (or overnight if possible)

  • 2 boneless, skinless chicken thighs
3

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

4

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

5

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

6

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

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