Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup bagoóng (Filipino shrimp paste)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a small saucepan, combine bagoóng, honey, soy sauce, vinegar, brown sugar, water, garlic, and black pepper. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes sticky, about 10-15 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Season chicken breasts with salt and pepper.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Brush bagoóng glaze onto chicken during the last few minutes of grilling, turning occasionally to coat evenly.
6. Remove chicken from grill and let rest for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 4g
- Carbohydrates: 25g
- Protein: 40g
Substitutions for ingredients:
- If bagoóng is not available, you can substitute it with fish sauce or oyster sauce.
- You can use maple syrup instead of honey.
- You can use white vinegar instead of apple cider vinegar.
Variations:
- You can use pork or beef instead of chicken.
- You can add chopped chili peppers or chili flakes to the glaze for some heat.
- You can add chopped herbs like cilantro or parsley to the glaze for added flavor.
Tips and tricks:
- Make sure to baste the chicken with the glaze during the last few minutes of grilling to prevent burning.
- If using a grill pan, make sure to oil it well to prevent sticking.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve chicken on a bed of rice or with grilled vegetables.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Grilled vegetables
- Asian slaw
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic mashed potatoes
Troubleshooting advice:
- If the glaze is too thick, add a little more water to thin it out.
- If the chicken is sticking to the grill, make sure to oil the grates well before grilling.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bagoóng is a traditional Filipino condiment made from fermented shrimp or fish.
Flavor profiles:
- Salty, sweet, tangy, umami
Serving suggestions:
- Serve hot with your favorite side dishes.
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Region: Philippine