Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Knockanore Irish Farmhouse Cheese, grated
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Ziplock bag or shallow dish for marinating
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, honey, dried oregano, salt, and pepper.
2. Place the chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Make sure the chicken is coated evenly with the marinade.
3. Marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
7. Sprinkle the grated Knockanore Irish Farmhouse Cheese over the chicken breasts during the last 2-3 minutes of grilling.
8. Remove the chicken from the grill and let it 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: 320
Fat: 18g
Protein: 32g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 240mg
Substitutions for ingredients:
- Knockanore Irish Farmhouse Cheese can be substituted with any other type of hard cheese, such as Parmesan or cheddar.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Dried oregano can be substituted with dried basil or thyme.
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled chicken fajita flavor.
- Substitute the chicken breasts with boneless, skinless chicken thighs for a juicier and more flavorful result.
- Add a tablespoon of Dijon mustard to the marinade for a tangy kick.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness before marinating to ensure even cooking.
- Don't overcook the chicken, as it will become dry and tough.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
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 Knockanore-Marinated Grilled Chicken on a bed of mixed greens or with roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with grilled corn on the cob, roasted potatoes, or a side salad.
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 adjust 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.
Food history:
Knockanore Irish Farmhouse Cheese is a traditional cheese made in County Waterford, Ireland. It is a hard cheese with a nutty and slightly sweet flavor.
Flavor profiles:
The Knockanore-Marinated Grilled Chicken has a tangy and slightly sweet flavor from the marinade, with a nutty and cheesy finish from the grated Knockanore Irish Farmhouse Cheese.
Serving suggestions:
Serve the Knockanore-Marinated Grilled Chicken with a side of roasted vegetables or a fresh salad for a complete meal.
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