Do you ever have days where you want something tasty for dinner but don’t feel like slaving? Of course you do! Enter this recipe. Sweet, succulent, tender chicken breasts with zingy ginger makes this meal delicious and best of all, it’s easy, as in 5 minutes of prep time easy. In requires one step. Yes, one, which goes to show that delicious food need not take you all day!
I favour bone-in, skin-on chicken breasts. The meat falls off the bone, falls! It’s tender, juicy and packed with flavour and requires very little PT. Mix the ingredients, pour over the chicken and slow cook for a few hours, turning once. That’s all there is to it!
Slow Cooked Teriyaki Chicken
- 6 chicken breasts, bone-in and skin-on
- 2-3 garlic cloves
- 1 chopped onion
- ½ cup honey
- ½ cup lite soy sauce (I used chilli flavour but you can use plain)
- 2 teaspoons minced ginger
- ½ teaspoon black pepper
- 2 tablespoons vinegar
Place the chicken in a slow cooker (crock pot). Mix all the ingredients in a bowl and pour over the chicken. Cover and
slow-cook for 4 hours on high or 6 hours on low, turning once halfway through. Serve directly out of the slow cooker with rice.
I am always looking for new ways to cook chicken breasts, my version of homemade fast food, because let’s be honest, plain boneless, skinless chicken breasts are snoozeville. The cooking is boring and the taste is bland. I had a couple of lemons in the fridge along with two staples I am never without, ginger and garlic, and I have rosemary growing in the garden. A quick scan in my pantry cupboard yielded an orange, olive oil and honey. I combined these ingredients and marinated the chicken for a few hours and when it came out if the oven, it was so. Very. Tender. I love the versatility of chicken breasts and this recipe can work one of two ways: You can cool and shred them and put them in a salad or serve them warm with veggies – both very healthy options. Marinade them for at least half an hour and you will have juicy, tender, soft breasts.
Prep time: 5 minutes Marinade time: >30 mins Cook time: 30 minutes
500g boneless, skinless chicken breasts
2 lemons – 1 juiced and 1 sliced
2 oranges – 1 juiced and 1 sliced
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves, peeled and grated (I use a microplane grater)
1 knob ginger, about 1 inch, peeled and grated (again, microplane grater)
1 sprig rosemary
Cracked sea salt and black pepper for seasoning
Juice one lemon and one orange and pour the juices into a bowl. Stir in the honey and olive oil until thoroughly combined. Grate the garlic and ginger and stir into the citrus juice mixture and add the rosemary. Crack some salt (I used about half a teaspoon) and black pepper into the juice.
Slice the remaining lemon and orange. Place the chicken breasts into a dish and pour the herby citrus marinade over them. Position the citrus slices between the chicken breasts, cover and marinade in the fridge for at least half an hour. Bake at 200°C (400°F) for 30 minutes.