Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup cane syrup
- 1/4 cup hot sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Basting brush
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together cane syrup, hot sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Place chicken breasts on the grill and brush with the cane sauce.
4. Grill chicken for 5-6 minutes on each side, or until cooked through and no longer pink in the center.
5. Brush chicken with more cane sauce during the last few minutes of grilling.
6. Remove chicken from grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 4g
Saturated Fat: 1g
Cholesterol: 96mg
Sodium: 800mg
Carbohydrates: 24g
Fiber: 0g
Sugar: 21g
Protein: 35g
Substitutions for ingredients:
- Cane syrup can be substituted with maple syrup or honey.
- Hot sauce can be substituted with any other hot sauce of your choice.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add chopped fresh herbs like parsley, cilantro, or basil to the cane sauce for added flavor.
- Use bone-in chicken thighs or drumsticks instead of chicken breasts.
- Add a pinch of cayenne pepper to the cane sauce for extra heat.
Tips and Tricks:
- Make sure to brush the chicken with the cane sauce frequently to keep it moist and flavorful.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- Serve with extra cane sauce on the side for dipping.
Storage Instructions:
Leftover chicken can be stored 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 chicken on a bed of rice or quinoa with a side of steamed vegetables.
Garnishes:
Garnish with chopped green onions or sliced jalapenos for added color and flavor.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Garlic roasted broccoli
Troubleshooting Advice:
- If the chicken is sticking to the grill, make sure the grill is well-oiled before placing the chicken on it.
- If the chicken is not cooking evenly, move it to a cooler part of the grill or lower the heat.
Food Safety Advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw and cooked chicken to prevent cross-contamination.
Food History:
Cane syrup is a traditional sweetener made from sugar cane that has been boiled down to a thick syrup. It is commonly used in Southern cuisine.
Flavor Profiles:
This recipe has a sweet and spicy flavor profile with a hint of smokiness from the paprika.
Serving Suggestions:
Serve hot and enjoy!
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