Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup Ubriaco cheese, grated
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a medium bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, honey, oregano, salt, and pepper.
2. Add the grated Ubriaco cheese to the marinade and stir to combine.
3. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat evenly.
4. Marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
5. Preheat the grill or grill pan to medium-high heat.
6. Remove the chicken from the marinade and discard the excess marinade.
7. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
8. 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
5. Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 5g
- Protein: 42g
Substitutions for ingredients:
- Any hard, aged cheese can be substituted for Ubriaco cheese.
- Balsamic vinegar can be substituted for red wine vinegar.
- Fresh herbs, such as thyme or rosemary, can be substituted for dried oregano.
Variations:
- Substitute chicken thighs or drumsticks for chicken breasts.
- Add sliced onions and peppers to the marinade for a grilled chicken fajita twist.
- Use the marinade on grilled vegetables, such as zucchini or eggplant.
Tips and tricks:
- Make sure to let the chicken rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
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 mixed greens with cherry tomatoes and cucumber slices.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side of grilled vegetables or a simple green salad.
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill is well-oiled before adding the chicken.
Food safety advice:
- Always marinate chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Ubriaco cheese is an Italian cheese that is aged in wine barrels, giving it a unique flavor and texture.
Flavor profiles:
- The marinade for this chicken is tangy and slightly sweet, with a hint of garlic and oregano. The Ubriaco cheese adds a rich, nutty flavor to the dish.
Serving suggestions:
- Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon.
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