Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons chili paste
- 2 tablespoons olive oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, chili paste, olive oil, ginger, garlic, salt, and black pepper.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over them. Seal the bag and shake to coat chicken evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Grill chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
6. Remove chicken from the grill and let rest for 5 minutes before slicing.
7. Garnish with chopped cilantro before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 16g
- Protein: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Chili paste can be substituted with sriracha or red pepper flakes.
- Olive oil can be substituted with avocado oil or vegetable oil.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add sliced bell peppers and onions to the marinade for a grilled chicken fajita flavor.
- Substitute chicken with shrimp or tofu for a different protein option.
- Add a squeeze of lime juice to the marinade for a citrusy twist.
- Use different herbs such as basil or mint for a different flavor profile.
Tips and tricks:
- To prevent sticking, oil the grill grates before grilling the chicken.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute and keep the chicken moist.
- Double the marinade recipe and reserve half for basting the chicken while grilling for extra flavor.
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 chicken on a bed of rice or quinoa with a side of grilled vegetables.
- Garnish with lime wedges and sliced jalapeños for a pop of color.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced jalapeños
Pairings:
- Serve with a side of grilled corn on the cob or a fresh green salad.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
- Green salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill grates are oiled and the chicken is not moved too soon after being placed on the grill.
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:
- Ayam is a traditional Indonesian dish that typically consists of grilled or fried chicken marinated in a blend of spices and herbs.
Flavor profiles:
- Spicy, sweet, savory, and tangy.
Serving suggestions:
- Serve with a cold beer or a glass of iced tea.
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Region: Indonesian