Indonesian Grilled Chicken Food

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.

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.

SAUCY INDONESIAN CHICKEN

Steps:

• Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
• Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
• Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
• In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
• Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
• We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.

INDONESIAN SPICED CHICKEN WITH RUJAK

Steps:

• Note: if marinating chicken overnight, wait till a few hours before cooking chicken to prepare Rujak.
• Prepare Rujak: Peel and section the grapefruit, reserving the juice.
• Combine reserved juice with lemon juice, soy sauce, brown sugar, and chili powder.
• Add pineapple, mango, apple, and cucumber, spooning juices over the other fruits to coat.
• Cover and chill for several hours.
• Prepare the chicken: Combine onion, garlic, soy, oil, lemon juice, red pepper flakes, ginger, and black pepper.
• 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.
• 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.
• 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.

GRILLED INDONESIAN CHICKEN SATAY

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.

FRIED CHICKEN (AYAM GORENG) - INDONESIAN STYLE

Steps:

• Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time.
• Strain the chicken, so that the marinade drips away from it.
• Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.