自家烤雞柳 Barbecued Chicken

四人份 Serves: 4

材料 INGREDIENTS
橙(柳丁) 1個 1 orange
辣椒乾 1條 1 dried chilli
1 ½ 茶匙磨碎的煙燻辣花椒粉 1 ½ heaped teaspoons smoked paprika
1 ½ 茶匙 芥末醬 1 ½ teaspoons Dijon or English mustard
3湯匙 蜜糖 3 tablespoons honey
3湯匙 蕃茄醬 3 tablespoons ketchup
1茶匙 橄欖油 1 teaspoon olive oil
少許海鹽和現磨胡椒 Sea salt and freshly ground pepper
4塊去皮的小雞胸肉(每份約120克) 4 x small skinless chicken breast (approx. 120g),  preferably higher welfare

METHOD

1. 如果你選擇燒烤的話,請現在先點起烤爐然後才準備做菜,這樣當我們準備好後,烤爐的火焰便適合我們做菜 。
If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.

2. 用刨刀將橙皮刨在一個淺碗裡。把辣椒乾磨碎。再混入 辣花椒粉 、芥末醬、蜜糖、蕃茄醬和一些橄欖油。加入用少許鹽和黑胡椒粉作調味用,並將之拌勻。盛起數湯匙醃料放在一旁備用。
Finely grate the orange zest into a shallow bowl. Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch of salt and pepper and mix well. Spoon out a few tablespoons of the marinade and set it aside.

3. 把雞胸肉放在碗裡剩餘的醃料中。儘量讓雞肉兩邊都沾上醃料,然後用保鮮紙包好,讓它們醃5至10分鐘或直到烤爐準備好為止。
Add the chicken breasts to the bowl with the remaining marinade. Turn them over in the marinade so they’re well coated, cover with clingfilm and leave to sit for 5 to 10 minutes or until the grill is ready.

4.如果你是使用易紋鑊的話,請現在用大火把煎鍋預熱至非常高溫。
If using a griddle pan, put it over high heat now to get it screaming hot.

5. 用鉗子將雞胸肉放到 烤爐 或 煎鍋裡。雞胸肉每塊約2厘米厚,每邊大約需要煎5分鐘,你可以時常翻動並為雞肉塗潤以油脂或直到煎到金黃色才翻面,並煮至熟透。盛盤時,再把預留起的醃料淋在雞肉上面。
Use tongs to transfer your chicken breasts onto the grill or griddle pan. For chicken breasts approximately 2 cm thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.

More about this recipe: http://foodrevolutionday.com/recipe/46/Barbecued-Chicken.html

* Special thanks to Polly Sham who translated this recipe into Chinese.

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