One feature of Indonesian cooking is that the chicken is commonly cooked in its marinade before it’s grilled or fried. This is a brilliant way to prevent under-cooking your chicken on the barbecue, and it also allows you to prepare a day or two in advance and keep the cooked chicken refrigerated until needed.
INGREDIENTS:
2 kg chicken pieces
3 Tbsps lemon juice
1 Tbsp salt
⅓ cup minced lemongrass
2 Tbsps kecap manis
½ tsp pepper
2 Tbsps sugar
1 Tbsp tamarind extract
250ml water
2 Tbsps oil
Paste –
1 onion
4 cloves garlic
2 cm ginger
2 cm galangal
2 chillies
To baste –
2 Tbsps oil
3 Tbsps kecap manis
METHOD:
- Combine paste ingredients and blend in a food processor.
- Transfer into a saucepan, add the rest of the marinade ingredients and simmer until chicken is cooked.
- Leave chicken to marinate a further 3 hours.
- Grill on medium heat for 10 minutes, basting with oil first, then kecap manis.
- Remove and serve.
The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit www.ZieglerAndBrown.com.au
For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at Twitch.tv/JackieMFood – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.
