Scallion Chicken Chops Recipe

This recipe for marinated chicken thighs brings a delightful fusion of sweet and savory flavors, with the soy sauce and honey complementing the ginger and garlic beautifully. I particularly love how grilling or skillet-cooking the chicken ensures a perfectly juicy texture, especially when finished with a generous sprinkle of fresh scallions and sesame seeds.

I love making food that is both delicious and nutritious. My Scallion Chicken Chops are a true testament to this.

They’re made with chicken thighs (that happen to be extraordinarily tender and juicy). They also feature soy and sesame oil, which gives them a nutty depth of flavor.

And they’re infused with garlic and ginger.

Scallion Chicken Chops Recipe Ingredients

– Soy Sauce: Adds a rich umami flavor; low in calories, but high in sodium.

– Sesame Oil: Provides a nutty aroma; contains healthy fats and antioxidants.

– Honey: Offers natural sweetness; rich in antioxidants and energy-boosting sugar.

– Garlic: Adds depth and flavor; known for its anti-inflammatory and immune-boosting properties.

– Ginger: Brings a spicy warmth; aids digestion and has anti-nausea benefits.

– Scallions: Fresh, mild onion flavor; a source of vitamin K and aids digestion.

– Black Pepper: Provides mild heat; contains piperine, which may enhance nutrient absorption.

Scallion Chicken Chops Recipe Ingredient Quantities

– 4 boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons vegetable oil
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
– 3 tablespoons honey
– 4 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 teaspoon black pepper
– 1 bunch scallions, chopped
– 1 tablespoon sesame seeds (optional for garnish)

How to Make this Scallion Chicken Chops Recipe

1. In a medium mixing bowl, combine the soy sauce, vegetable oil, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and black pepper to create the marinade.

2. Place the chicken thighs in the marinade, making sure each one is well covered. Either cover the marinade and refrigerate it or place it in a bowl and cover it with plastic wrap. (If you use a bowl, it will take up less space in the refrigerator, since the marinade won’t be trying to escape from a covered bowl.) Let the chicken marinate for at least half an hour, or up to 2 hours, if you want a more intense flavor.

3. Heat your grill or a large skillet to medium-high.

4. Take the chicken from the marinade and let any extra run off back into the dish. You will use the marinade later, so put it aside in a safe place.

5. Grill or skillet-cook the chicken, skin side down first, for about 5 minutes.

6. Turn the chicken over and cook it for an additional 5 to 6 minutes, or until the internal temperature of the chicken registers 165 degrees F (75 degrees C).

7. As the chicken cooks, take the saved marinade and pour it into a small saucepan. Heat it until it reaches a boil and then lower the temperature allowing it to simmer for 3-4 minutes. During this time, watch for it to thicken just a bit. You don’t want it too thick, because then it’ll go from sauce to paste.

8. Once the chicken is done, remove it from the heat. For extra flavor, brush the thickened marinade over the cooked chicken.

9. Add the chopped scallions and, if using, sesame seeds to the chicken as a garnish.

10. The scallion chicken chops can be served warm, with any number of sides. Dig in and enjoy!

Scallion Chicken Chops Recipe Equipment Needed

1. Medium mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Grater
6. Plastic wrap or lid for covering
7. Grill or large skillet
8. Tongs
9. Small saucepan
10. Brush for basting (optional)
11. Instant-read thermometer

FAQ

• Can I use chicken breasts instead of thighs?Certainly, chicken breasts can stand in for thighs, but that switch-up can blue-pencil your plot perhaps too hard. Chicken thighs take a bit longer to cook, so should the breasts. Keep the breast moist, and you’ll keep your plot from going dry.
• Is there a substitute for sesame oil?Olive oil can be used in place of sesame oil in this recipe, but the outcome will be different. Sesame oil contributes a distinctly nutty flavor that olive oil just won’t replicate.
• Can I prepare this dish ahead of time?Marinating the chicken a day in advance, up to 24 hours, is a great way to intensify the flavor. Cook the chicken when you’re ready to eat.
• What is the best side dish to serve with scallion chicken chops?Well, rice or noodles are good to pair with, as they soak up the flavorful sauce. It’s also hard to beat steamed vegetables as a complementary side.
• How do I know when the chicken is fully cooked?When the internal temperature of the chicken reaches 165°F (75°C), it is done. For accuracy, use a meat thermometer.
• Can I make it less spicy?This dish is not spicy, but if you are sensitive to the bold flavors of garlic and ginger, you can reduce the amounts slightly.
• How can I store leftovers?Keep uneaten food in a sealed container in the cold part of your fridge for no more than 3 days. When it’s time to eat again, warm it up to a piping hot temperature all the way through.

Scallion Chicken Chops Recipe Substitutions and Variations

Thighs of chicken: For a leaner alternative, use boneless, skinless chicken breast.
Soy sauce: Substitute tamari for a gluten-free option, or use coconut aminos for a soy-free alternative.
Olive oil or canola oil can be used in place of vegetable oil.
Replace honey with maple syrup or agave nectar for a different sweetness profile.
Ginger: If you can’t get fresh ginger, use 1 teaspoon of ground ginger.

Pro Tips

1. Marinade Time For the best flavor, marinate the chicken for at least 2 hours or overnight. This will help the flavors penetrate deeply, giving the chicken a richer taste.

2. Oil the Grill or Pan Before cooking, lightly oil the grill grates or the skillet. This prevents the chicken from sticking and ensures a nice sear.

3. Temperature Check Use a meat thermometer to check the internal temperature of the chicken. Ensuring it reaches 165°F (75°C) will guarantee that it’s cooked safely and remains juicy.

4. Slice Against the Grain Once the chicken is cooked, let it rest for a few minutes before slicing. Cutting against the grain will yield tender, easy-to-chew pieces.

5. Extra Sauce Consider doubling the marinade recipe and reserving half specifically for serving or using as a dipping sauce. Just ensure the reserved sauce doesn’t come into contact with raw chicken.