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Chicken Skewered With Ketjap Manis

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“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.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Ketjap Manis:
  2. 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.
  3. Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
  4. Marinade:
  5. Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
  6. Soak bamboo skewers in extra water for 1 hour to help prevent burning.
  7. Marinate the chicken for 1 hour in the refrigerator.
  8. 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.
  9. Enjoy!

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