Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup garum (fermented fish sauce)
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Salt to taste
Special equipment needed:
- Grill or grill pan
- Ziplock bag or shallow dish for marinating
Step-by-step instructions:
1. In a small bowl, whisk together garum, olive oil, honey, garlic, smoked paprika, black pepper, cayenne pepper, and salt.
2. Place chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Make sure the chicken is fully coated in the marinade.
3. Marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Remove chicken from the marinade and discard the excess marinade.
6. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
7. Let the chicken 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: 300
Fat: 14g
Protein: 34g
Carbohydrates: 7g
Fiber: 0g
Sugar: 6g
Sodium: 1250mg
Substitutions for ingredients:
- Garum can be substituted with soy sauce or Worcestershire sauce.
- Olive oil can be substituted with any neutral oil.
- Honey can be substituted with maple syrup or agave nectar.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Cayenne pepper can be omitted or substituted with red pepper flakes.
Variations:
- Add chopped fresh herbs like thyme or rosemary to the marinade.
- Substitute chicken breasts with chicken thighs or drumsticks.
- Grill vegetables like bell peppers, onions, and zucchini alongside the chicken for a complete meal.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is fully cooked.
- If using a grill pan, make sure to lightly oil the pan before grilling the chicken to prevent sticking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sliced chicken on a platter with grilled vegetables and a sprinkle of chopped fresh herbs.
Garnishes:
Garnish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Quinoa salad
- Caesar salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill is properly oiled and the chicken is fully coated in the marinade.
- If the chicken is dry, make sure not to overcook it and let it rest before slicing.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is fully cooked to 165°F.
Food history:
Garum is a fermented fish sauce that was popular in ancient Rome and Greece. It was used as a condiment and flavor enhancer in many dishes.
Flavor profiles:
The garum marinade adds a salty and umami flavor to the chicken, while the honey and smoked paprika add sweetness and smokiness.
Serving suggestions:
Serve the grilled chicken with a side of grilled vegetables and a glass of white wine for a complete meal.
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