Balinese Grilled Chicken Food

INDONESIAN GINGER CHICKEN

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.

BALINESE GRILLED CHICKEN

Steps:

• 1. In a food processor, combine the garlic, shallots, ginger, and turmeric and pulse until finely chopped. Add the ¼ cup of vegetable oil and pulse to a fine paste. Transfer the paste to a small skillet and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the past cool completely and season with salt and pepper. 2. Set the chicken in a baking dish and rub the paste all over. Place the bay leaves on top. Cover and refrigerate for at least 4 hours or overnight. 3. Light a grill. Line the grate with a double layer of heavy-duty aluminum foil brushed lightly with oil. Transfer the chicken to the foil, skin side up. Cover and grill over moderate heat (350-375 degrees) for 1 hour, until nearly cooked through. Add the limes to the foil and grill the chicken until the juices run clear about 15 minutes logner. Carve the chicken and serve with the limes.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Steps:

• Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
• To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
• Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

INDONESIAN GRILLED CHICKEN

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.

BALINESE GRILLED CHICKEN

Steps:

• 1.In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. Add the 1/4 cup of vegetable oil and pulse to a fine paste. Transfer the paste to a small skillet and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt and pepper. 2.Set the chicken in a baking dish and rub the paste all over it. Place the bay leaves on top. Cover and refrigerate for at least 4 hours or overnight. 3.Light a grill. Line the grate with a double sheet of heavy-duty aluminum foil brushed lightly with oil. Transfer the chicken to the foil, skin side up. Cover and grill over moderate heat (350° to 375°) for 1 hour, until nearly cooked through. Add the limes to the foil and grill the chicken until the juices run clear when an inner thigh is pierced, about 15 minutes longer. Carve the chicken, transfer to a platter and serve with the limes.