Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of toum (garlic sauce)
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Ziplock bag or container for marinating
Step-by-step instructions:
1. In a bowl, whisk together the toum, lemon juice, olive oil, salt, black pepper, and cayenne pepper.
2. Place the chicken breasts in a ziplock bag or container and pour the marinade over them. Seal the bag or container and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes.
7. Sprinkle the chopped parsley over the chicken before 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
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 2g
Protein: 39g
Substitutions for ingredients:
- Toum can be substituted with garlic paste or minced garlic.
- Lemon juice can be substituted with lime juice or vinegar.
- Olive oil can be substituted with vegetable oil or canola oil.
- Cayenne pepper can be substituted with paprika or chili powder.
Variations:
- Add 1 teaspoon of dried oregano to the marinade for a Mediterranean twist.
- Use bone-in chicken thighs instead of chicken breasts for a juicier and more flavorful dish.
- Substitute the parsley with cilantro or basil for a different flavor profile.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before cutting into it to allow the juices to redistribute.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the chicken.
- Use a meat thermometer to ensure that the chicken is fully cooked.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or with a side salad.
Garnishes:
Garnish with additional chopped parsley or a lemon wedge.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grill grates before adding the chicken.
- If the chicken is not fully cooked, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is fully cooked.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Toum is a traditional Lebanese garlic sauce that is made with garlic, lemon juice, and oil. It is often used as a marinade for grilled meats.
Flavor profiles:
This dish is savory, garlicky, and slightly spicy.
Serving suggestions:
Serve the chicken with a side of rice or a salad for a complete meal.
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Region: Lebanese