Ingredients

The following ingredients have 4 Servings
  • 1 peeled shallot
  • 4 garlic cloves
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 tablespoons palm or brown sugar
  • 1 seeded red finger (Fresno, or jalapeño pepper)
  • 1 ” piece peeled fresh ginger
  • juice of 1 lime
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • ¼ cup sweet soy sauce (kecap manis)
  • 3 pounds dark and/or white chicken meat cut into ½” pieces
  • 1/2 recipe for peanut sauce

Instruction

  • Add everything except for the chicken to a food processor or a blender and process or blend until smooth. Set aside.
  • Prepare the chicken removing and skin or bones and cut into small ½” pieces and add to a large bowl.
  • Add the marinade onto the chicken and optionally season with salt and pepper. Mix everything together completely. Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
  • When you are ready to cook, preheat the grill to high heat (450° to 550°) and soak some wooden skewers in water for 20 minutes, so they do not catch on fire while grilling.
  • Next, skewer the chicken leaving about 3” at the bottom of the skewer to make it easy to hold and eat. I got 12 8” skewers.
  • Place the chicken on the grill and cook for 3-4 minutes per side or until browned and cooked throughout.
  • Optionally garnish with chopped fresh cilantro and serve with peanut sauce.