Chicken Skewered With Ketjap Manis

By Acadia* on August 06, 2012

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Ingredients

    1. 1 cup brown sugar
    2. 1 cup water
    3. 3/4 cup soy sauce
    4. 1/2 cup molasses
    5. 1/2 teaspoon ginger ( minced)
    6. 1/4 teaspoon coriander ( ground)
    7. 1/4 teaspoon black pepper
    8. 1 teaspoon garlic ( minced)
    9. 1/2 teaspoon salt
    10. 1/8 teaspoon white pepper ( ground)
    11. 2 tablespoons ketjap manis
    12. 2 teaspoons lime juice
    13. 12 chicken breasts ( boneless tenderloins)
    14. 2 tablespoons peanut oil

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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