INDONESIAN CHICKEN SKEWERS

 

INGREDIENTS

CHICKEN BREAST	240 GM
SALT	TASTE
PEPPER	10 GM
REFINED	10 ML
SKEWERS	6 PICS
FOR PEANUT SAUCE
WATER	150 ML
PEANUT BUTTER	50 GM
COCONUT MILK	100 ML
LIME JUICE	5 ML
SUGAR BROWN	10 GM
GARLIC MINCED	10 GM
SALT	TASTE

METHOD

Combine chicken thighs, salt, white pepper, and oil in a bowl. Cover and refrigerate for 1 to 2 hours. Soak wooden skewers in water to prevent burning during cooking.

Bring water, peanut butter, coconut milk, brown sugar, garlic and salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Thread marinated chicken onto skewers.

Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Calories- 325.7, protein 24g, carbohydrates 8g, fat 21g, cholesterol 70 mg