Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup tuak (Indonesian rice wine)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
Special equipment needed:
- Grill or grill pan
- Ziploc bag or airtight container for marinating
Step-by-step instructions:
1. In a bowl, whisk together tuak, soy sauce, honey, garlic, ginger, and black pepper.
2. Place chicken breasts in a Ziploc bag or airtight container and pour the marinade over them.
3. Seal the bag or container and refrigerate for at least 2 hours or overnight.
4. Preheat grill or grill pan to medium-high heat.
5. Remove chicken from marinade and discard the 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 should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 3g
Protein: 28g
Carbohydrates: 23g
Sodium: 700mg
Substitutions for ingredients:
- If tuak is not available, you can use white wine or rice vinegar instead.
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add some chili flakes or hot sauce to the marinade for a spicy kick.
- Substitute chicken with pork or beef.
- Grill some vegetables alongside the chicken for a complete meal.
Tips and tricks:
- Make sure to let the chicken rest before slicing to allow the juices to redistribute.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- If using a grill pan, make sure to lightly oil it before grilling to prevent sticking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken in a microwave-safe dish and heat for 1-2 minutes or until warmed through.
Presentation ideas:
Serve the sliced chicken on a platter with some fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of rice and a fresh salad.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, it may not be fully cooked on that side yet. Wait a few more minutes before flipping.
- If the chicken is dry, it may have been overcooked. Try reducing the cooking time or marinating for a longer period of time.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Tuak is a traditional Indonesian rice wine that has been consumed for centuries. It is made by fermenting glutinous rice with yeast and water.
Flavor profiles:
The tuak marinade adds a sweet and savory flavor to the chicken, with hints of ginger and garlic.
Serving suggestions:
Serve the chicken with a side of rice and a fresh salad for a complete meal.
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Region: Indonesian