Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup tomato sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup apricot jam
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons white vinegar
- 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, mix together the tomato sauce, Worcestershire sauce, apricot jam, soy sauce, brown sugar, white vinegar, olive oil, garlic powder, salt, and pepper to make the monkey gland sauce.
3. Brush the chicken breasts with the monkey gland sauce on both sides.
4. Place the chicken breasts on the grill or grill pan and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
5. Brush the chicken with more monkey gland sauce 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: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 6g
Carbohydrates: 22g
Protein: 34g
Substitutions for ingredients:
- Tomato sauce: ketchup or BBQ sauce
- Apricot jam: peach or mango jam
- Soy sauce: tamari or coconut aminos
- Brown sugar: honey or maple syrup
- White vinegar: apple cider vinegar or rice vinegar
Variations:
- Use pork chops or beef steaks instead of chicken breasts.
- Add chopped onions or peppers to the monkey gland sauce for extra flavor.
- Make a double batch of the monkey gland sauce and use it as a marinade for the chicken before grilling.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Don't overcook the chicken, as it will become dry and tough.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover 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 chicken on a platter with a drizzle of extra monkey gland sauce and a sprinkle of chopped fresh herbs.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
- Grilled vegetables, such as zucchini, eggplant, or bell peppers
- Roasted potatoes or sweet potatoes
- Rice or quinoa
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the chicken is not cooking evenly, move it to a cooler part of the grill or lower the heat.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Monkey gland sauce is a popular condiment in South Africa, where it is often served with grilled meats. Despite its name, the sauce does not contain any monkey glands!
Flavor profiles:
The monkey gland sauce is sweet, tangy, and slightly spicy, with flavors of tomato, apricot, and Worcestershire sauce.
Serving suggestions:
Serve the grilled chicken with a generous spoonful of monkey gland sauce on top, along with your choice of sides.
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