| Prep: 30 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 425 | 11g | 3g | 20g |
| sugars | fibre | protein | salt |
| 18g | 2g | 57g | 1.96g |
My adoration for this Grilled Kencur Chicken recipe is deeply rooted in the perfect blend of flavors that it encompasses. Picture this: chicken breasts marinated in an aromatic blend of spices including Kencur, grilled to absolute perfection. The outcome is, undoubtedly, divine.
An Ode to Cultural Fusion
Growing up in Atlanta with Nigerian parents gifted me with a rich culinary heritage. My mother blessed our dinner table with the warmth of Southern cooking, punctuated with the vibrant flavors of West African cuisine. When I created this Grilled Kencur Chicken recipe, I imagined a dish that married these two culinary traditions.
The fusion of these two cultures in this recipe is simply irresistible. The Kencur, ground coriander, cumin, and turmeric pay a delightful homage to my West African roots, while the brown sugar and soy sauce give the needed nod to the Southern influence on my cooking style. My desires to honor these tasteful traditions have given birth to this culinary delight: a testament of Afro-Southern fusion in every bite.
The Healthy Aspect
Aside from the burst of flavors infused in this dish, there’s an added bonus: its health benefits.
Kencur, also known as Kaempferia galanga, is a plant native to Southeast Asia, recognized not only for its culinary uses but also for its therapeutic properties. It contains antioxidant and anti-inflammatory compounds. Moreover, the marriage of Kencur with turmeric, a known potent antioxidant and anti-inflammatory agent, and garlic, a superfood known for various health benefits, make this Grilled Kencur Chicken more than just a flavorsome meal; it’s a feast of wellness, too.
And if you’re wondering about fitting this dish into your diet plan, worry not. Grilled chicken is a great source of lean protein, promotes heart health and aids in weight control. So you get to indulge your tastebuds while nourishing your body—a win-win!
Culinary Companions
Now, if you’re familiar with Jerk Chicken, you might find some similarities with our Grilled Kencur Chicken. The mixture of sweet, spicy, and savory flavors echo the harmony found in both dishes. Hence, dishes that commonly accompany jerk chicken would play nicely with our Grilled Kencur Chicken. Rice and peas, for example, could be an ideal side dish, counterbalancing the flavors with a relatively plain, yet heartwarming sidekick. Coleslaw or a fresh, crunchy salad would also be a perfect companion, contributing a refreshing note against the rich, flavorful chicken.
So there you have it, a cherished recipe that is not just an amalgamation of flavors, but also a celebration of culture, health, and shared moments around the dinner table. The Grilled Kencur Chicken embodies the essence of my food journey and I hope that in tasting it, it brings you as much joy as it does for me.
What You’ll Need
- 6 Chicken breasts
- 3 tablespoons of Kencur (Kaempferia galanga)
- 1 tablespoon of Ground Coriander
- 1 tablespoon of Ground Cumin
- 2 teaspoons of Turmeric
- 6 Garlic cloves, minced
- 2 Lemongrass stalks, chopped
- 2 Bird’s eye chilies, chopped
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- 1/2 cup of Brown sugar
- 2 tablespoons of Soy sauce
- 1/4 cup of Lime juice
- 1/2 cup of Coconut milk
Method
Step One
Start by preparing the base for the marinade. Mix the Kencur, ground coriander, ground cumin, turmeric, minced garlic, chopped lemongrass, chopped bird’s eye chilies, salt, and pepper together in a large bowl.
Step Two
In the same bowl, add the brown sugar, soy sauce, lime juice, and coconut milk. Stir this mixture well until all the ingredients are completely incorporated. You should end up with a thick, aromatic marinade.
Step Three
Add the chicken breasts to the bowl, making sure each breast is thoroughly coated with the marinade. Cover the bowl with plastic wrap and allow the chicken to marinate in the fridge for at least 3 hours, or even better, overnight.
Step Four
After the chicken has had time to absorb the flavors of the marinade, prepare your grill by heating it to medium heat. Once the grill is ready, place the chicken breasts on it, discarding the excess marinade.
Step Five
Grill the chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 165 degrees F. Be sure to turn the chicken occasionally to prevent it from burning.
Step Six
Once the chicken is thoroughly cooked, remove it from the grill and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more flavorful and juicy. Enjoy this delectable Grilled Kencur Chicken served hot off the grill.
