Chicken Skewered With Ketjap Manis Recipes

GREEK CHICKEN SKEWERS

Steps:

• Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
• Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
• Roast in the preheated oven until golden brown, about 20 minutes.

TAHINI CHICKEN SKEWERS

Steps:

• Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
• Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

CHICKEN SKEWERED WITH KETJAP MANIS

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!

YOGURTY MARINATED CHICKEN SKEWERS

Steps:

• If using wooden skewers, soak them in water for 30 minutes.
• Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
• Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
• Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
• Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

KETJAP MANIS CHICKEN SKEWERS WITH YELLOW RICE

Steps:

• Soak 12 bamboo skewers in cold water for 15 minutes prior to grilling.
• Use a sharp knife to cut the chicken into cubes. Combine the garlic, ginger, chili, ketjap manis, sugar, fish sauce and lime juice and pour into a sealable ziplock bag. Add the cubed chicken and squish to coat. Refrigerate for 1 hour to develop the flavors.
• Meanwhile, place the rice in a sieve and rinse under cold running water until water runs clear. Combine the rice, salt, stock and turmeric in a large saucepan. Place over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and all the liquid is absorbed. Remove from heat. Set aside and keep warm.
• Remove the cubed chicken from the marinade and salt lightly. Thread the chicken evenly among skewers. Preheat a barbecue or chargrill pan on high. Brush with oil to lightly grease. Cook the chicken skewers on preheated grill, turning occasionally, for 6 minutes or until charred and cooked through.
• Divide the chicken skewers among serving plates. Drizzle with a little extra ketjap manis and serve immediately with the lime wedges and turmeric rice.