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  Added: Jun 16, 2006  •  Visited (770)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Broiled Skewered Marinated Chicken
(Sate Ajam)
What You Need:
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons Ketjap Manis
  • 2 teaspoons strained fresh lime juice
  • 2 twelve-ounce chicken breasts, skinned, boned and cut into 1-inch squares
  • 2 tablespoons vegetable oil
  • Katjang Saos

  • How To Cook:
    1. Combine the garlic, salt and pepper in a deep bowl and with the back of a spoon mash them to a paste. Mix in the Ketjap Manis and lime juice. Add the chicken and toss the pieces about with a spoon until they are evenly coated.

    2. Marinate at room temperature for at least 30 minutes or in the refrigerator for 2 hours, stirring occasionally.

    3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the broiler of the oven to its highest point.

    4. 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 long. (Protect the exposed ends of wooden skewers with foil.)

    5. Brush the oil evenly over the chicken. Broil about 3 inches from the heat, turning the skewers occasionally, for 5 minutes or until the chicken is crisp and brown.

    6. Serve at once directly from the skewers, accompanied by the katjallg saos presented separately in a bowl.

    To Make: about 16 sate
    This recipe is also available in:
    Cuisine ╗ Oceania ╗ Indonesia
    Main Ingredient ╗ Meat & Poultry ╗ Chicken
    Dish ╗ Appetizers

     

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