I like grilled white meat in general, because they are light and absorbs any seasoning you throw on them well. For example, marinating it with sweet soya sauce (kecap manis) and have it grilled, you would have one simple yet delicious dinner in a jiffy.
Ingredients (Serve 4)
- 4 chicken fillets
- 3 cloves of chopped garlic / 1 tablespoon of garlic granules
- 1 dash of sesame oil
- 2 pinches of course sea salt
- 3 tablespoons of sweet soya sauce
Wash and pat dry the chicken fillets. Slit a few lines onto the chicken fillets and then set aside in a ziplock bag. In a bowl, add in garlic, sesame oil, sea salt and sweet soya sauce, mix them up with a spatula .
Add the marinating sauce into the ziplock bag or in the same bowl, leave them aside to be marinated in the fridge. Of course, you could marinate the chicken fillet overnight for a full on flavour but 30 mins of marinating time is enough in my opinion.
Meanwhile, you could prepare other dishes. When 30 mins are up, have a preheated grill pan, sear the chicken fillets for 2 mins on each side. The sugar in sweet soy sauce should caramelise nicely with grill marks after searing. Then, lower the heat now, continue to flip the fillets back and forth until the centre of the flesh is cooked (the slits done in preparation before hand would show). Alternatively, bake the chicken at 170 deg C for 20 – 30 mins after searing. Take note not to harden the entire meat to loose the flavour.
Serve the grilled chicken with rice or chips.
P.S. In addition, you could add honey as one of the ingredients too. Otherwise, just normal thick soya sauce (slightly more watery) and honey.