Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup jagua fruit juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together jagua fruit juice, lime juice, minced garlic, honey, cumin, smoked paprika, salt, and pepper.
2. Add olive oil to the mixture and whisk again.
3. Place chicken breasts in a shallow dish and pour the marinade over them.
4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
5. Preheat grill or grill pan to medium-high heat.
6. Remove chicken from the marinade and discard the excess.
7. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
8. 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: 250
Fat: 10g
Carbohydrates: 8g
Protein: 30g
Sodium: 240mg
Sugar: 6g
Substitutions for ingredients:
- Jagua fruit juice can be substituted with blueberry or blackberry juice.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped fresh herbs, such as cilantro or parsley, to the marinade.
- Use bone-in chicken thighs instead of chicken breasts.
- Serve the chicken with a side of grilled vegetables, such as zucchini or bell peppers.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the chicken.
- To prevent sticking, brush the grill grates or grill pan with oil before adding the chicken.
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 for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of mixed greens or with a side of rice.
Garnishes:
Garnish with lime wedges and chopped fresh herbs, such as cilantro or parsley.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Grilled vegetables, rice, or a side salad.
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill grates are clean and well-oiled.
- 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 to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
Food history:
Jagua fruit is native to Central and South America and has been used for centuries by indigenous communities for medicinal and cosmetic purposes.
Flavor profiles:
The jagua-lime marinade gives the chicken a tangy and slightly sweet flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the chicken with a side of grilled vegetables or rice for a complete meal.
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