Indonesian Chicken

Randy Mayor; Lydia DeGaris-Pursell

"This recipe is one of my favorites because it's simple to make, tastes delicious, and is healthy. I have yet to find anyone who doesn't like it. I like to double the recipe and enjoy the leftovers. I prefer spicy food, so sometimes I'll add a dash of hot sauce. For friends who don't like spicy food, I just stick to the recipe. To get the best flavor, poke the chicken with a fork so it can really absorb the marinade." CL Reader

Yield: 4 servings (serving size: 1 chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 19%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.9g
  • Carbohydrate: 3.8g
  • Fiber: 0.3g
  • Cholesterol: 73mg
  • Iron: 1mg
  • Sodium: 238mg
  • Calcium: 19mg

Ingredients

  • 1 teaspoon crushed red pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons fresh lime juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 3 garlic cloves, minced
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Preparation

  1. Prepare grill.
  2. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.
  3. Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.
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