Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 habanero peppers, seeded and finely chopped
- 3 cloves of garlic, minced
- 1/4 cup of fresh lime juice
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of honey
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together the habanero peppers, garlic, lime juice, olive oil, cumin, salt, black pepper, honey, and cilantro.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is evenly coated with the marinade. Refrigerate for at least 30 minutes, or up to 4 hours.
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 on a meat thermometer.
6. 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:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 5g
Protein: 30g
Sodium: 370mg
Sugar: 4g
Substitutions for ingredients:
- If habanero peppers are too spicy, you can use jalapeño peppers instead.
- If you don't have fresh lime juice, you can use bottled lime juice.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- You can use this marinade for other types of meat, such as shrimp or steak.
- For a milder version, use less habanero peppers or substitute with a milder pepper.
Tips and tricks:
- Make sure to wear gloves when handling habanero peppers to avoid getting the spicy oils on your skin.
- Let the chicken rest before slicing to allow the juices to redistribute and keep the chicken moist.
- Serve with a side of rice and black beans for a complete meal.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice with a sprinkle of fresh cilantro on top.
Garnishes:
Garnish with lime wedges and additional cilantro.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
- Rice and black beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-oiled before placing the chicken on it.
- If the chicken is not cooking evenly, move it to a cooler part of the grill or reduce the heat.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to avoid cross-contamination.
Food history:
Habanero peppers are native to Mexico and are known for their intense heat. They are often used in Mexican and Caribbean cuisine.
Flavor profiles:
This recipe has a spicy and tangy flavor from the habanero peppers and lime juice, with a hint of sweetness from the honey.
Serving suggestions:
Serve with a side of rice and black beans for a complete meal.
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Region: Mexican