Indonesian (Javanese, Sundanese, Minang)

Satay Ayam (Chicken Satay)

Name: Satay Ayam (Chicken Satay)
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 tsp finely chopped garlic; 1 tsp salt; 0.25 tsp white pepper; 2 tbsp halal-certified soy sauce; 1 tbsp dark molasses; 2 tsp fresh lime juice; 2 lb boneless skinless chicken breasts; 2 tbsp vegetable oil

An Indonesian starter of chicken and molasses, grilled.

2 hr 10 min · Serves 4 · Medium

Ingredients

1 tspfinely chopped garlic
1 tspsalt
0.25 tspwhite pepper
2 tbsphalal-certified soy sauce
1 tbspdark molasses
2 tspfresh lime juice
907.18 gboneless skinless chicken breasts, zabiha; or 2 lbs boneless skinless chicken thighs, cut into 1 inch cubes
2 tbspvegetable oil

Method

Start cooking mode

Time: Prep 120 min · Cook 10 min · 130 min total
Difficulty: medium

1
Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
2
Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated.
3
Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
120 min
4
Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
10 min
5
Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.