Sake, Honey & Ginger Chicken

Sake, Honey and Ginger Chicken Breasts


This is an easy recipe that works well hot or cold, making it great for cozy autumn and winter meals with steamed or roasted veg, or topping a salad in the spring or summer months.

It needs to be prepared ahead to allow the flavours to really develop and absorb into the chicken or turkey, but it’s incredibly simple and made in minutes.




1 cup Tamari sauce or Coconut Aminos

1 cup sake (Japanese wine)

2 Tablespoons raw honey

1 bunch coriander or parsley, coarsely chopped



2 tablespoons fresh ginger, peeled and minced

2 cloves garlic, chopped

1/2 teaspoon chilli flakes

1 kilo boneless chicken breasts or boneless turkey tenderloins


Combine first 7 ingredients in a food processor or blender and blend until pureed.

Place chicken breasts into a glass container and pour marinade over them. Agitate a little to make sure they are all covered. 

Refrigerate at least 4 hours and up to 24 hours, turning occasionally.

Heat oven grill to medium heat.

Remove chicken from marinade and discard marinade.

Grill chicken breasts about 4-5 minutes per side. Slice on a bias and serve.

Serves 6-8



Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.