Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup ngapi (fermented fish paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the ngapi, soy sauce, honey, lime juice, garlic, ginger, turmeric, cayenne pepper, salt, and pepper until well combined.
2. Add the chicken breasts to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 15-20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 5g
- Carbohydrates: 20g
- Protein: 45g
Substitutions for ingredients:
- Ngapi: can be substituted with fish sauce or shrimp paste
- Soy sauce: can be substituted with tamari or coconut aminos
- Honey: can be substituted with maple syrup or agave nectar
- Lime juice: can be substituted with lemon juice or rice vinegar
- Ground turmeric: can be substituted with curry powder or cumin
Variations:
- Add chopped cilantro or scallions to the marinade for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts for a juicier and more flavorful dish.
- Grill some vegetables, such as bell peppers and onions, alongside the chicken for a complete meal.
Tips and Tricks:
- Make sure to fully coat the chicken in the marinade for maximum flavor.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
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 microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
- Serve the chicken on a bed of rice or quinoa, with a side of grilled vegetables.
Garnishes:
- Garnish with chopped cilantro or scallions for a pop of color and flavor.
Pairings:
- Serve with a crisp green salad or a side of steamed broccoli for a healthy and balanced meal.
Suggested Side Dishes:
- Grilled vegetables, such as bell peppers and onions
- Steamed rice or quinoa
- Green salad with a tangy vinaigrette
Troubleshooting Advice:
- If the chicken is sticking to the grill, make sure it is well-oiled and try not to move it too much while cooking.
Food Safety Advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked and safe to eat.
Food History:
- Ngapi is a traditional Burmese ingredient made from fermented fish or shrimp. It is commonly used in Southeast Asian cuisine to add depth of flavor to dishes.
Flavor Profiles:
- This dish has a savory, salty, and slightly sweet flavor, with a hint of tanginess from the lime juice.
Serving Suggestions:
- Serve the chicken hot off the grill, with a side of steamed rice and grilled vegetables for a complete meal.
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Region: Burmese