Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons ajika spice blend
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the ajika spice blend, olive oil, lemon juice, salt, black pepper, cayenne pepper, and paprika.
3. Rub the spice mixture all over the chicken breasts, making sure to coat them evenly.
4. Place the chicken on the grill or grill pan and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- If you can't find ajika spice blend, you can use a mix of paprika, cumin, coriander, and chili powder.
- You can use any type of oil instead of olive oil.
- Lime juice can be used instead of lemon juice.
Variations:
- You can use bone-in chicken instead of boneless chicken breasts.
- Add vegetables like bell peppers, onions, and zucchini to the grill for a complete meal.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken sliced on a platter with grilled vegetables.
Garnishes:
- Garnish with fresh herbs like parsley or cilantro.
Pairings:
- Serve with a side salad or rice pilaf.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it's well-oiled before placing the chicken on it.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it's safe to eat.
Food history:
- Ajika is a spice blend that originated in Georgia, a country in the Caucasus region of Eurasia.
Flavor profiles:
- Ajika spice blend is a mix of spicy, smoky, and slightly sweet flavors.
Serving suggestions:
- Serve the chicken hot off the grill with your favorite sides.
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Region: Georgian