INDONESIAN GRILLED CHICKEN
This recipe is from a Betty Crocker cookbooklet that I have had since 1995. I made a few changes. It makes a nice summer meal. The recipe says to serve it with couscous; however, I made Recipe #114887 and it made for a very colorful meal.
Provided by PaulaG
Categories Chicken Breast
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.
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- 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.
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- Make the marinade paste . Using a larger mortar and pestle, roughly pound all the paste ingredients, except for the vegetable oil, kecap manis and fish sauce. You can also use a food processor for this. Transfer the paste into a bowl and add the fish sauce, kecap manis and vegetable oil. Taste the paste to ensure the flavours are well balanced.
- Marinate the chicken . Make sure the chicken is dry. Rub the marinade all over the chicken and set aside for at least 3 hours, or if possible, overnight. Reserve a portion of the marinade for basting.
- Grill the chicken . Place the chicken, bone side down, over medium heat and grill the chicken whilst continually brushing the chicken with the marinade. Cook for 20-25 minutes or until chicken is cooked through. You can cook the chicken bone side down on the grill for longer, the bones will withstand the heat more than the flesh side. Try to cook through the bone for 60-70% of the cooking time, which will help to prevent too much charring.
- Make the Coconut Sambal. Combine the coconut sambal ingredients in a bowl and stir to combine.
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