Indonesian Chicken Breasts
Take your taste buds on a journey to Southeast Asia with these flavorful Indonesian Chicken Breasts, a perfect balance of savory, sweet, and aromatic spices. Marinated in a vibrant blend of soy sauce, creamy coconut milk, brown sugar, garlic, ginger, and warm spices like turmeric, cumin, and coriander, these juicy chicken breasts are infused with layers of irresistible flavor. Grilled to tender perfection and finished with a caramelized glaze made from the reserved marinade, this dish offers a delightful depth of umami with just a hint of citrusy brightness from fresh lime juice. Whether served over steamed rice or paired with crisp vegetables, these chicken breasts make an easy yet exotic meal that will impress any crowd. Garnish with fresh cilantro for an extra burst of freshness and a pop of color! Keywords: Indonesian chicken recipe, grilled chicken breasts, coconut milk marinade, easy Southeast Asian dinner ideas, flavorful chicken dishes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 tablespoons Soy sauce
- 1 cup Coconut milk
- 2 tablespoons Brown sugar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine soy sauce, coconut milk, brown sugar, minced garlic, grated ginger, turmeric, coriander, cumin, lime juice, vegetable oil, salt, and black pepper.
Place the chicken breasts in the bowl and ensure they are fully coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill or stovetop grill pan over medium heat. Brush with a light layer of vegetable oil to prevent sticking.
Remove the chicken breasts from the marinade and shake off any excess. Reserve the marinade for later use.
Grill the chicken breasts for 6-7 minutes per side, or until they are fully cooked and reach an internal temperature of 165°F (75°C).
While the chicken is cooking, place the reserved marinade in a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly to form a glaze.
Once the chicken breasts are cooked, brush them with the glaze and let them rest for 5 minutes before serving.
Serve the chicken breasts with steamed rice or a side of vegetables, and garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5228 mg | 227% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 35.9 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
