Time 1h15m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Time 1h5m Yield 20 Number Of Ingredients 16 Steps:
Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes. Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes. Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat. Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer. Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Put the orange juice, peanut butter and curry powder in blender container; blend until smooth. Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine. Cover the chicken and place in refrigerator for 1 hour. Remove the chicken from the marinade; discarding marinade,. Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center. Spoon cooked chicken on top of rice and garnish with coconut and raisins.
Time 30m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Soak wooden skewers in water for at least 30 minutes. Thread chicken or pork onto skewers. Season both sides with salt, pepper and garlic powder. Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside. Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.
More about “indonesian grilled chicken recipes”
Time 1h35m Yield 4 Number Of Ingredients 8 Steps:
In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.
