Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup calamondin orange juice
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the calamondin orange juice, honey, soy sauce, olive oil, garlic powder, salt, and pepper.
3. Brush the chicken breasts with the glaze on both sides.
4. Place the chicken breasts on the grill or grill pan and cook for 5-6 minutes on each side or until the internal temperature reaches 165°F.
5. Brush the chicken with the remaining glaze during the last few minutes of cooking.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 260
- Fat: 6g
- Carbohydrates: 23g
- Protein: 29g
Substitutions for ingredients:
- If calamondin oranges are not available, you can use a combination of orange and lime juice.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari or coconut aminos can be used instead of soy sauce.
Variations:
- Add red pepper flakes or cayenne pepper for a spicy kick.
- Use the glaze on pork chops or salmon instead of chicken.
Tips and tricks:
- Make sure to brush the chicken with the glaze during the last few minutes of cooking to prevent burning.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
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 on a bed of rice or quinoa with steamed vegetables on the side.
Garnishes:
- Garnish the chicken with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the chicken with a side salad and a glass of white wine.
Suggested side dishes:
- Steamed vegetables, rice, quinoa, or roasted potatoes.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before adding the chicken.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
Food history:
- Calamondin oranges are a small citrus fruit that originated in the Philippines.
Flavor profiles:
- The calamondin orange glaze is sweet, tangy, and slightly acidic.
Serving suggestions:
- Serve the chicken hot off the grill for the best flavor.
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