Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup of olive oil
- 2 tablespoons of lime juice
- 2 tablespoons of chopped fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, whisk together the olive oil, lime juice, cilantro, garlic, cumin, paprika, salt, and black pepper.
2. Add the chicken breasts to the bowl and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- Lime juice: lemon juice
- Cilantro: parsley or basil
- Ground cumin: ground coriander
- Paprika: smoked paprika or chili powder
Variations:
- Féroce-Style Grilled Shrimp: Substitute the chicken with shrimp and grill for 2-3 minutes per side.
- Féroce-Style Grilled Tofu: Substitute the chicken with tofu and grill for 3-4 minutes per side.
- Féroce-Style Grilled Vegetables: Toss your favorite vegetables in the marinade and grill until tender.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Use tongs to flip the chicken to prevent piercing the meat and losing juices.
- For a spicier version, add a pinch of cayenne pepper to the marinade.
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 a side of grilled vegetables.
Garnishes:
Garnish with additional chopped cilantro or a squeeze of lime juice.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Grilled vegetables, rice, quinoa, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grates with oil before grilling.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Féroce is a traditional dish from the French Caribbean made with grated cassava, salt cod, and hot peppers. This recipe is inspired by the flavors of Féroce.
Flavor profiles:
The marinade for this chicken is a blend of tangy lime juice, fragrant cilantro, and warm spices like cumin and paprika.
Serving suggestions:
Serve this grilled chicken with a side of rice or quinoa and grilled vegetables for a healthy and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A