Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 green onions, thinly sliced (optional)
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a large mixing bowl, whisk together the mirin, soy sauce, honey, grated ginger, minced garlic, and vegetable oil until well combined.
2. Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Season the chicken breasts with salt and pepper to taste.
6. Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
7. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
8. Garnish with thinly sliced green onions, if desired.
- Time:
Preparation time: 10 minutes
- Marinade 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 (74°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Total fat: 7g
- Saturated fat: 1.5g
- Cholesterol: 105mg
- Sodium: 880mg
- Total carbohydrates: 16g
- Dietary fiber: 0g
- Sugars: 14g
- Protein: 38g
Substitutions for ingredients:
- Mirin: You can substitute rice wine vinegar or dry sherry for mirin.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Honey: You can use maple syrup or agave nectar instead of honey.
- Vegetable oil: You can use olive oil or avocado oil instead of vegetable oil.
Variations:
- Mirin-Ginger Pork: You can use pork chops instead of chicken breasts.
- Mirin-Ginger Tofu: You can use firm tofu instead of chicken breasts.
- Mirin-Ginger Shrimp: You can use shrimp instead of chicken breasts.
Tips and tricks:
- Make sure to preheat your grill or grill pan before cooking the chicken.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- You can double the marinade recipe and reserve half of it for basting the chicken while grilling.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the sliced chicken on a bed of rice or quinoa.
- Garnish with thinly sliced green onions or sesame seeds.
Garnishes:
- Thinly sliced green onions
- Sesame seeds
Pairings:
- Steamed vegetables, such as broccoli or green beans
- Roasted sweet potatoes
- Asian-style slaw
Suggested side dishes:
- Steamed rice
- Quinoa salad
- Stir-fried vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little bit of oil before cooking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Mirin is a sweet Japanese rice wine that is commonly used in cooking.
Flavor profiles:
- The mirin-ginger marinade gives the chicken a sweet and savory flavor with a hint of ginger.
Serving suggestions:
- Serve the Mirin-Ginger Chicken with steamed rice and stir-fried vegetables for a complete meal.
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Region: Japanese