Indonesian Chicken

Craving chicken? Expand your horizons with this Indonesian recipe
Contributor

From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade, and if you like leftovers, double the recipe.

-By Nancy's Pantry

This recipe is courtesy of By Nancy's Pantry via Food.com.

4
Servings
34
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Teaspoon  crushed red pepper flakes
  • 1  Tablespoon  fresh ginger, peeled and grated
  • 2  Tablespoons  fresh lime juice
  • 2  Tablespoons  hoisin sauce
  • 1  Tablespoon  low-sodium soy sauce
  • garlic cloves, minced
  • boneless, skinless, chicken breat halves (four ounces each)
  • Cooking spray

Directions

Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade.

Place the chicken on grill rack coated with cooking spray and grill for 5 minutes on each side or until the chicken is done.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
14mg
1%
Choline, total
5mg
1%
Folate, total
3µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
17mg
2%
Sodium, Na
315mg
21%
Water
15g
1%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.