February 12

Try this delicious chicken recipe


5/5 - (1 vote)

Featherblade is one of my favorite restaurants in Dublin at the moment. They do some really tasty beef dishes that sound fancy but are really quite simple. They cook them exceedingly well and jazz em up with some nice sides and sauces. If you’ve been there, I’m sure you’ll agree.

On a recent trip, I had a hangar steak with soy and honey glaze. It was unreal. Like, licking the plate unreal.

So I did what I always do when I have something nice in a restaurant – rip it off and try to make it at home. Except this time, with chicken. Here’s a pic of the finished article: (“his” portion on the right, “her” portion on the left)

NOTE: I had 2 chicken breasts, Sarah had 1. The recipe is done on the basis you’ll be cooking 3 breasts, if you don’t intend on eating them all in one go, just save 1 or 1.5 for later!

It looks nice and all restaurant-y, but how was it to prepare?

Surprisingly simple is the answer. Here’s all ya need to do;

– Rub 3 chicken breasts in olive oil, throw some salt and pepper on, lash them in the oven in a baking try for 15-20ish minutes (I’m not giving specific times cos I eye ball everything, google it to avoid food poisoning)

– add 80ml of honey, 80ml of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of chili powder and some salt to taste to a pot on low temp and stir up

– throw some leaves on a plate with a light drizzle of balsamic vinegar (I prefer mixed leaves with rocket)

– drizzle some of the sauce onto the chicken in the oven, save the rest for later

– Once the chicken is done cooking, take it out with a tongs drop it into the pot and turn it a few times to coat. Repeat until all chicken breasts are covered. Pour the rest over the chicken once plated

– you can add some crushed peanuts to the mix if you like as I did for mine above

And that’s it. Enjoy the shit outta it. It gets eaten WAY too fast in my experience. It’s a great meal to prep for large groups as all you need is 1 pot and an oven. You can basically forget about the chicken once it’s in, and focus on the glaze.

The glaze is pretty hard to mess up, but I will warn you that the longer you leave it on, the thicker it gets. So don’t start it until the chicken is almost done, and keep it on a low heat – not even bubbling. You just want it warm.

And of course, you can use fresh garlic and chili. I was just being lazy.

Give it a go. Let me know how it tastes


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