Mediterranean Diet Ayam Penyet
Elevate your culinary repertoire with this tantalizing fusion: Mediterranean Diet Ayam Penyet. Combining the bold, aromatic spices of traditional Indonesian Ayam Penyet with the fresh, wholesome elements of a Mediterranean-inspired salad, this dish is a healthy and vibrant twist on a classic. Succulent, marinated chicken thighs are grilled to perfection, infused with flavors of lemongrass, galangal, turmeric, and cumin, then lightly smashed to reveal their tender, juicy interior. Served atop crisp lettuce, refreshing cucumber, sweet cherry tomatoes, and fragrant mint leaves, this nutrient-packed recipe is perfect for those seeking a harmonious balance of flavor and nutrition. Ready in under an hour and ideal for meal prep or a family dinner, this Mediterranean Diet Ayam Penyet is your go-to for satisfying, globally-inspired healthy eating.
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Recipe Information
Ingredients
- 500 grams skinless, boneless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 stalk lemongrass
- 1 inch piece galangal
- 4 garlic cloves
- 2 red chilies
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- 100 milliliters water
- 4 lettuce leaves
- 6 cherry tomatoes
- 1 cucumber
- 8 mint leaves
Instructions
Begin by preparing the marinade. In a food processor, blend the lemongrass, galangal, garlic, and red chilies until they form a fine paste.
In a large bowl, combine the paste with salt, black pepper, turmeric powder, cumin powder, coriander powder, lemon juice, and 1 tablespoon of extra virgin olive oil. Mix well.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight to allow the flavors to meld.
Preheat the grill or a grill pan over medium-high heat.
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Brush the grill with the remaining tablespoon of olive oil. Grill the chicken thighs for about 6-7 minutes on each side until cooked through, and they achieve a nice charred exterior.
Meanwhile, prepare the Mediterranean salad. Slice the cucumber and halved the cherry tomatoes. Arrange them on a serving plate along with lettuce leaves and fresh mint leaves.
Once the chicken is cooked, use a wooden spoon to gently press down on the cooked thighs to achieve the 'penyet' effect (lightly smashed).
Place the smashed grilled chicken over the Mediterranean salad. Drizzle with any remaining pan juices for added flavor.
Serve immediately, enjoying the fusion of flavors with a side of fresh Mediterranean salad.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1049 mg | 22% | |
*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.
