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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

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