Indonesian (Javanese, Sundanese, Minang)

Indonesian Spiced Chicken with Rujak

Name: Indonesian Spiced Chicken with Rujak
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 0.333 cup finely chopped onion; 4 clove garlic; 0.333 cup halal-certified soy sauce; 2 tbsp vegetable oil; 2.5 tbsp lemon juice; 1.5 tsp red pepper flakes; 2 tsp ground ginger; 0.5 tsp black pepper; 2.5 lb broiler-fryer chickens; 1 small grapefruit; 1 tbsp lemon juice; 1 tbsp halal-certified soy sauce; 2 tsp brown sugar; 1 pinch chili powder; 1 cup pineapple tidbits; 0.5 under-ripe mango; 1 tart green apple; 0.5 cup sliced and seeded cucumber

Grilled broiler-fryer chickens, grapefruit and pineapple tidbits, warmed with ginger and chilli.

55 min · Serves 6 · Medium

Method

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Time: Prep 25 min · Cook 30 min · 55 min total
Difficulty: medium

1
Prepare Rujak: Peel and section the grapefruit, reserving the juice. Combine reserved juice with lemon juice, soy sauce, brown sugar, and chili powder.
2
Add pineapple, mango, apple, and cucumber, spooning juices over the other fruits to coat. Cover and chill for several hours.
3
Prepare the chicken: Combine onion, garlic, soy, oil, lemon juice, red pepper flakes, ginger, and black pepper.
4
Place chicken pieces in plastic bag inside a deep bowl, and add marinade to bag. Seal bag and marinate chicken for several hours or overnight, turning bag occasionally.
5
Before cooking, drain marinade; pat chicken pieces dry. Place marinade in a saucepan and bring to a boil; boil 5 minutes; cool slightly before using as a baste on chicken.
5 min
6
Place chicken pieces, bone side down, on a grill with medium-hot coals; grill 30-35 minutes, turning often and basting with marinade the last 10 minutes. Serve chicken with Rujak.