Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of Podpiwek (Polish fermented drink)
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine the Podpiwek, olive oil, minced garlic, salt, black pepper, honey, Dijon mustard, and chopped fresh parsley.
2. Add the chicken breasts to the bag and seal it tightly. Shake the bag to coat the chicken evenly with the marinade.
3. Marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the remaining marinade.
6. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating 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:
- Serves 4
Nutritional information:
- Calories per serving: 300
- Fat: 14g
- Carbohydrates: 6g
- Protein: 34g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Podpiwek can be substituted with beer or apple cider vinegar.
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled chicken fajita flavor.
- Substitute the parsley with cilantro for a Mexican-inspired twist.
- Add a teaspoon of smoked paprika to the marinade for a smoky flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover chicken 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 sliced chicken on a bed of mixed greens or with roasted vegetables.
Garnishes:
- Garnish with additional chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of grilled corn on the cob or roasted sweet potatoes.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Rice pilaf
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little bit of oil before grilling.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
Food history:
- Podpiwek is a traditional Polish fermented drink made from rye bread, water, and honey. It has a slightly sour and sweet flavor and is often used as a marinade for meats.
Flavor profiles:
- The Podpiwek marinade adds a tangy and slightly sweet flavor to the chicken, while the garlic and Dijon mustard add depth and complexity.
Serving suggestions:
- Serve the chicken with a cold glass of Podpiwek for a traditional Polish meal.
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Region: Polish