Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 cup fresh basil leaves
- 1/2 cup chopped green onions
- 1/2 cup chopped jalapeno peppers
- 1/2 cup chopped garlic
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1 tsp salt
- 1 tsp black pepper
Special equipment needed:
- Food processor or blender
- Grill or grill pan
Step-by-step instructions:
1. In a food processor or blender, combine cilantro, parsley, basil, green onions, jalapeno peppers, garlic, olive oil, lime juice, salt, and black pepper. Pulse until a thick paste forms.
2. Place chicken breasts in a large bowl and add the palapa sauce. Toss to coat the chicken evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
4. Preheat grill or grill pan over medium-high heat.
5. Remove chicken from marinade and discard any excess sauce.
6. Grill chicken for 6-8 minutes per side or until cooked through.
7. Let chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 15-20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 22g
- Carbohydrates: 5g
- Protein: 32g
Substitutions for ingredients:
- If jalapeno peppers are too spicy, substitute with milder peppers like poblano or Anaheim.
- Use any combination of fresh herbs like oregano, thyme, or rosemary instead of cilantro, parsley, and basil.
Variations:
- Substitute chicken breasts with boneless, skinless chicken thighs or shrimp.
- Add a tablespoon of honey to the palapa sauce for a touch of sweetness.
- Grill vegetables like bell peppers, zucchini, and onions alongside the chicken for a complete meal.
Tips and tricks:
- Make extra palapa sauce and use it as a marinade or topping for grilled fish or steak.
- To prevent the chicken from sticking to the grill, brush the grates with oil before grilling.
- Let the chicken rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve sliced chicken on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
- Chopped cilantro, lime wedges, and sliced jalapenos.
Pairings:
- Serve with a side of rice and beans or a fresh salad.
Suggested side dishes:
- Cilantro lime rice
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to a safe temperature.
Food history:
- Palapa sauce is a traditional Mexican sauce made with fresh herbs and chilies. It originated in the state of Nayarit on the Pacific coast of Mexico.
Flavor profiles:
- Palapa chicken is a flavorful and spicy dish with a bright and herbaceous taste from the fresh cilantro, parsley, and basil. The jalapeno peppers add heat and the lime juice adds a tangy acidity.
Serving suggestions:
- Serve palapa chicken with a cold beer or a margarita for a refreshing pairing.
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Region: Indonesian