Ingredients with Measurements:
- 4 bone-in chicken breasts
- 2 scotch bonnet peppers, seeded and finely chopped
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, coriander, cumin, smoked paprika, salt, and black pepper.
2. Add the chopped scotch bonnet peppers to the marinade and mix well.
3. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
4. Seal the bag and massage the marinade into the chicken to ensure it is evenly coated.
5. Refrigerate the chicken for at least 2 hours, or overnight.
6. Preheat the grill or grill pan to medium-high heat.
7. Remove the chicken from the marinade and discard the excess marinade.
8. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
9. Let the chicken rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-16 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 11g
Protein: 44g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in chicken thighs or drumsticks.
- Scotch bonnet peppers can be substituted with habanero peppers or jalapeno peppers.
- Olive oil can be substituted with vegetable oil or canola oil.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add chopped fresh herbs, such as cilantro or parsley, to the marinade for added flavor.
- Serve the grilled chicken with a side of rice and beans for a complete meal.
- Use the marinade for grilled shrimp or fish for a seafood variation.
Tips and tricks:
- Use gloves when handling hot peppers to avoid skin irritation.
- Make sure to let the chicken rest before serving to allow the juices to redistribute and keep the meat moist.
- Brush the chicken with the marinade while grilling for added flavor.
- If using a grill pan, make sure to preheat it before adding the chicken to ensure even cooking.
Storage instructions:
Leftover grilled chicken can be stored 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 grilled chicken on a platter with lime wedges and fresh herbs for garnish.
Garnishes:
Fresh herbs, such as cilantro or parsley, lime wedges
Pairings:
- Rice and beans
- Grilled vegetables
- Fresh salad
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Fresh salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before adding the chicken.
- If the chicken is not cooked through, increase the cooking time or finish cooking in the oven.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly after handling raw chicken to avoid cross-contamination.
Food history:
Grilled chicken is a popular dish in many African countries, including Burkina Faso. Scotch bonnet peppers are commonly used in West African cuisine for their heat and flavor.
Flavor profiles:
The grilled chicken is spicy and smoky from the scotch bonnet peppers and smoked paprika, with a hint of sweetness from the honey and tanginess from the lime juice.
Serving suggestions:
Serve the grilled chicken with a side of rice and beans for a complete meal.
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Region: West African