Honey Garlic Marinated Chicken

Honey Garlic Marinated Chicken

Honey Garlic Marinated Chicken

Here is a fantastic chicken recipe that will quickly become one of your favourites. The chicken is first coated in a delicious honey-garlic marinade made with your choice of Marsala, Madeira, sherry or wine, honey, garlic, soy sauce and seasonings and refrigerated for 2-4 hours. Then simply remove the chicken and either barbecue or roast. While the chicken is cooking, reduce the marinade to a nice thick sauce. Serve this flavourful chicken with a generous drizzle of the honey-garlic sauce and your favourite side of cooked veggies and rice.
YIELD : 8 servings
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Marinade time: 4 hours
Total Time 4 hours 50 minutes
Course dinner
Cuisine American, Canadian
Servings 8 servings
Calories 507 kcal


  • barbecue


  • 4 pounds bone-in, skin-on chicken pieces chicken thighs or legs work best
  • cups Marsala port, Madeira , dry sherry or red or white wine are good substitutes
  • ½ cup low-sodium soy sauce
  • ½ cup honey liquid
  • 4 cloves garlic peeled and minced
  • teaspoons ground ginger or use 2 tablespoons of grated fresh ginger
  • 1 teaspoon red pepper chili flakes
  • 1 teaspoon coarsely ground black pepper or use ½ teaspoon of fine ground black pepper
  • 4 tablespoons vegetable oil


Marinate the chicken:

  • Cut two- three deep slashes into each chicken piece to allow the marinade to penetrate.
  • Whisk the Madeira, soy sauce, honey, garlic, ground ginger, chili flakes, ground pepper and vegetable oil in a medium bowl.
  • Add the marinade and chicken to a large Ziploc bag or reusable container. Toss to coat and refrigerate for 2-4 hours. Turn the chicken in the marinade, once or twice during this time.

To cook the chicken:

  • Take the chicken out of the fridge 30 minutes before cooking to allow it to come to room temperature.
  • Using a barbecue: Preheat the barbecue to medium-high (400° F). When the barbecue is at temperature, place the chicken on the grill. For the thighs, place skin side up.
  • Cook for 20 minutes, flip, and cook for another 15 minutes or until the internal temperature of the chicken is 165°F.
  • Using an oven: Preheat the oven to 400°F.
  • For best results cook on a wire rack set over a baking sheet. Cook for 20 minutes skin side up and then flip the chicken and cook for an additional 10-20 minutes. The chicken is cooked when the internal temperature is 165°F.

Reduce the marinade:

  • While the chicken is cooking, pour the marinade into a medium pot. Bring the marinade to a boil over high heat. Cook for 15-18 minutes or until the marinade is thickened.

To serve:

  • Let the chicken rest 10 minutes.
  • Pour half the marinade over the cooked chicken and serve with remaining marinade as a dipping sauce.


Calories: 507kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 12gCholesterol: 116mgSodium: 926mgPotassium: 381mgFiber: 1gSugar: 18gVitamin A: 290IUVitamin C: 3mgCalcium: 28mgIron: 2mg
Keyword bone-in, chicken, chicken leg, chicken quarters, chicken thigh, skin-on
Tried this recipe?Let us know how it was!

One Reply to “Honey Garlic Marinated Chicken”

  1. 5 stars
    Fantastic recipe! I made the marinate for the chicken in the morning before work, and I came home on my lunch break to add the chicken. After six hours of it marinating in the fridge, I put the chicken on the counter for 30 minutes to bring it to room temperature and used the oven instructions above, cooking it at 400 degrees Celsius. I cooked the chicken in a pyrex pan uncovered for 20 minutes on each side, flipping the chicken a third time and cooking it for an extra 10 minutes. It turned out wonderful! Next time I think I will reduce the chili pepper flakes to 1/2 tsp and see how it tastes! Great meal to have at the end of a busy work day 🙂

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