Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons terasi (shrimp paste)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Ziplock bag
Step-by-step instructions:
1. In a mixing bowl, combine terasi, garlic, soy sauce, honey, lime juice, coriander, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well.
2. Place chicken breasts in a ziplock bag and pour the marinade over the chicken. Seal the bag and massage the chicken to ensure the marinade is evenly distributed. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
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: 220
Fat: 4g
Carbohydrates: 8g
Protein: 38g
Substitutions for ingredients:
- Terasi (shrimp paste) can be substituted with fish sauce or oyster sauce.
- Honey can be substituted with brown sugar or maple syrup.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add chopped fresh herbs such as cilantro or basil to the marinade.
- Substitute chicken with beef, pork, or shrimp.
- Serve with a side of grilled vegetables or rice.
Tips and tricks:
- Make sure to preheat the grill or grill pan to prevent sticking.
- Let the chicken rest before slicing to retain its juices.
- Use a meat thermometer to ensure the chicken is fully cooked.
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 grilled terasi chicken on a bed of rice or with a side of grilled vegetables.
Garnishes:
Garnish with sliced green onions or chopped peanuts.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Grilled vegetables, rice, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
- If the chicken is not fully cooked, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Do not reuse marinade that has come into contact with raw chicken.
Food history:
Terasi is a traditional Indonesian ingredient made from fermented shrimp paste. It is commonly used in Indonesian cuisine to add umami flavor to dishes.
Flavor profiles:
The grilled terasi chicken has a savory and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the grilled terasi chicken with a side of rice or grilled vegetables for a complete meal.
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Region: Indonesian