Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 cup melindjo (crushed peanut sauce)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1/4 cup water
- 2 tbsp chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together melindjo, soy sauce, honey, lime juice, garlic, ginger, red pepper flakes, salt, and pepper.
2. Add chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Brush the grill or grill pan with vegetable oil.
5. Place the chicken breasts on the grill or grill pan and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
6. While the chicken is cooking, pour the remaining marinade into a small saucepan and add 1/4 cup of water. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5-7 minutes, or until the sauce thickens.
7. Once the chicken is cooked, remove it from the grill or grill pan and let it rest for 5 minutes.
8. Serve the chicken with the melindjo sauce on top and garnish with chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 17g
Saturated Fat: 3g
Cholesterol: 102mg
Sodium: 570mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 11g
Protein: 41g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Melindjo can be substituted with peanut butter.
Variations:
- Add sliced bell peppers and onions to the grill for a colorful and flavorful side dish.
- Use the melindjo sauce as a marinade for tofu or shrimp.
Tips and tricks:
- Make sure to preheat the grill or grill pan before cooking the chicken to ensure even cooking.
- Let the chicken rest for 5 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 chicken on a bed of rice and garnish with chopped cilantro and sliced lime.
Garnishes:
Chopped cilantro and sliced lime.
Pairings:
Serve the Melindjo Chicken with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with more vegetable oil.
- If the melindjo sauce is too thick, add more water until it reaches the desired consistency.
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:
Melindjo Chicken is a popular Indonesian dish that combines the flavors of peanuts, soy sauce, and honey.
Flavor profiles:
Savory, sweet, and nutty.
Serving suggestions:
Serve the Melindjo Chicken with a side of steamed vegetables or a fresh salad for a healthy and satisfying meal.
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Region: Indonesian