Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, white wine vinegar, minced garlic, smoked paprika, dried oregano, salt, and black pepper.
2. Place chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing and serving.
- 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
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 12g
- Carbohydrates: 2g
- Protein: 29g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Dried oregano can be substituted with dried thyme or basil.
Variations:
- Add 1 tablespoon of honey to the marinade for a sweeter flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Grill the chicken with sliced onions and bell peppers for a complete meal.
Tips and tricks:
- Make sure to preheat the grill or grill pan before adding the chicken to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the chicken to avoid overcooking.
- 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 chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the grilled chicken on a bed of mixed greens with sliced tomatoes and cucumbers.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Quinoa salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little bit of oil before adding it to the heat.
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:
- Saloio-style chicken is a popular dish in Portugal, named after the Saloio region near Lisbon.
Flavor profiles:
- This dish has a smoky, slightly spicy flavor from the smoked paprika and garlic.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Portuguese