Chicken Skewered With Ketjap Manis
photo by gailanng
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 236.59 ml brown sugar
- 236.59 ml water
- 177.44 ml soy sauce
- 118.29 ml molasses
- 2.46 ml ginger (minced)
- 1.23 ml coriander (ground)
- 1.23 ml black pepper
- 4.92 ml garlic (minced)
- 2.46 ml salt
- 0.61 ml white pepper (ground)
- 29.58 ml ketjap manis
- 9.85 ml lime juice
- 12 chicken breasts (boneless tenderloins)
- 29.58 ml peanut oil
directions
-
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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RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...