Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup kumis (fermented mare's milk)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine kumis, olive oil, honey, soy sauce, sriracha sauce, grated ginger, minced garlic, salt, and pepper. Mix well.
2. Add chicken breasts to the bag and seal tightly. Massage the bag to coat the chicken evenly with the marinade.
3. Refrigerate for at least 2 hours or overnight.
4. Preheat grill or grill pan over medium-high heat.
5. Remove chicken from the marinade and discard the remaining marinade.
6. Grill chicken for 6-8 minutes per side or until cooked through.
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: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 10g
- Protein: 38g
- Sodium: 650mg
- Sugar: 8g
Substitutions for ingredients:
- Kumis can be substituted with yogurt or buttermilk.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Add chopped cilantro or green onions to the marinade for extra flavor.
- Use chicken thighs instead of chicken breasts.
- Grill the chicken on skewers for a fun presentation.
Tips and tricks:
- Make sure to massage the marinade into the chicken to ensure even coating.
- Let the chicken rest before slicing to keep the juices inside.
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 rice or salad.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled vegetables
- Simple salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grill grates before cooking.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
Food history:
- Kumis is a traditional fermented drink made from mare's milk and is commonly consumed in Central Asia.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot off the grill with your favorite sides.
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Region: Kazakhstani