Chicken Skewered With Ketjap Manis Recipes

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CHICKEN SKEWERED WITH KETJAP MANIS



Chicken Skewered With Ketjap Manis image

This is a recipe from Indonesia from a learning packet at my DD's culinary school. I have added approximate cooking times. I have not tried this recipe but my DD has indicated to me that she liked it.

Provided by AcadiaTwo

Categories     Chicken Breast

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup molasses
1/2 teaspoon ginger (minced)
1/4 teaspoon coriander (ground)
1/4 teaspoon black pepper
1 teaspoon garlic (minced)
1/2 teaspoon salt
1/8 teaspoon white pepper (ground)
2 tablespoons ketjap manis
2 teaspoons lime juice
12 chicken breasts (boneless tenderloins)
2 tablespoons peanut oil

Steps:

  • Ketjap Manis:.
  • Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
  • Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
  • Marinade:.
  • Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
  • Soak bamboo skewers in extra water for 1 hour to help prevent burning.
  • Marinate the chicken for 1 hour in the refrigerator.
  • After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
  • Enjoy!

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