Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
Special equipment needed:
- Grill
- Ziplock bag or shallow dish for marinating
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, minced garlic, chopped cilantro, chopped parsley, smoked paprika, cumin, salt, and pepper.
2. Place chicken breasts in a ziplock bag or shallow dish and pour marinade over the chicken. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 8 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 14g
- Protein: 34g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- Red wine vinegar or apple cider vinegar can be used instead of balsamic vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Dried cilantro and parsley can be used instead of fresh.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Use the marinade for other proteins like steak or shrimp.
- Add some chopped jalapeno or serrano peppers for extra spice.
Tips and tricks:
- Make sure to let the chicken rest before slicing to ensure it stays juicy.
- Don't overcook the chicken, as it will become dry.
- Use a meat thermometer to check the internal temperature of the chicken.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve chicken with a side of grilled vegetables or a salad.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Pair with a light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the chicken is dry, it may have been overcooked or not marinated long enough.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- The use of marinades dates back to ancient times, as a way to preserve and flavor meat.
Flavor profiles:
- The marinade has a sweet and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve chicken on a platter with the grilled vegetables or salad.
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