Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons galangal paste
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the galangal paste, lime juice, honey, soy sauce, fish sauce, vegetable oil, garlic powder, onion powder, salt, and pepper. Mix well.
2. Add the chicken breasts to the marinade and coat well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
3. Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
4. Grill the chicken for 6-8 minutes per side or until cooked through.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
6. Garnish with chopped cilantro and serve.
- Time:
Preparation time: 10 minutes
- Marinade time: 1 hour or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 8g
- Protein: 38g
Substitutions for ingredients:
- Galangal paste: ginger paste
- Fish sauce: oyster sauce or Worcestershire sauce
Variations:
- Substitute chicken with shrimp or tofu for a vegetarian option.
- Add chopped chili peppers for a spicier version.
- Use lemongrass instead of galangal for a different flavor profile.
Tips and Tricks:
- Marinate the chicken overnight for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Brush the grill or grill pan with oil to prevent sticking.
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 noodles.
- Garnish with lime wedges and sliced cucumbers.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced cucumbers
Pairings:
- White rice
- Stir-fried vegetables
- Thai-style salad
Suggested Side Dishes:
- Steamed broccoli
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting Advice:
- If the chicken is sticking to the grill or grill pan, brush it with oil before grilling.
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food Safety Advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food History:
- Galangal is a root similar to ginger and is commonly used in Thai and Indonesian cuisine.
Flavor Profiles:
- The galangal and lime give the chicken a tangy and slightly spicy flavor.
Serving Suggestions:
- Serve the chicken with a side of rice and stir-fried vegetables for a complete meal.
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Region: Thai