Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup sassafras tea
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, sassafras tea, honey, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
2. Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is coated in the marinade. Refrigerate for at least 2 hours, or overnight.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Place the chicken on the grill and cook 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: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 15g
- Protein: 33g
Substitutions for ingredients:
- Sassafras tea can be substituted with root beer or cola.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the marinade for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Make a sassafras glaze by reducing the marinade in a saucepan over medium heat until thickened.
Tips and tricks:
- Make sure to let the chicken rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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 grilled chicken on a bed of mixed greens or with roasted vegetables.
Garnishes:
- Garnish with chopped fresh herbs or sliced green onions.
Pairings:
- Serve with a side of grilled corn on the cob or a summer salad.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted sweet potatoes
- Cornbread
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-coated in oil before grilling.
- If the chicken is not cooking evenly, move it to a cooler part of the grill or adjust the heat.
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 the proper temperature of 165°F.
Food history:
- Sassafras is a tree native to North America and has been used for medicinal and culinary purposes for centuries.
Flavor profiles:
- The sassafras tea adds a unique, slightly sweet flavor to the chicken, while the honey and smoked paprika add depth and smokiness.
Serving suggestions:
- Serve the grilled chicken with a cold glass of sassafras tea or a refreshing lemonade.
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