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Ajam Panggang (Indonesian Barbecued Chicken)

A home-style Ajam Panggang (Indonesian Barbecued Chicken) made with Broiler Chicken, Kecap Manis, Garlic Peeled And Mashed, Fresh Lime Juice, and Unsalted Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 lb
• 1 cup
• 2
• 2 tbsp
• 1/2 cup
• 1/2 tsp
• 1 tsp
• 1 pkg

Method (preview)

1. 1

   Sweet soy sauce.

2. 2

   Hot pepper sauce.

3. 3

   Shrimp puffs.

4. 4

   Vietnamese and Indonesian specialty stores. This...dish is good with Nasi

5. 5

   Goreng (fried rice).

6. 6

   Cut chicken into 8 pieces.

7. 7

   Combine remaining ingredients, except shrimp puffs, in large bowl.

8. 8

   Add chicken pieces; toss to coat.

9. 9

   Marinate 2 hours at room temperature, stirring occasionally.

10. 10

    Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

11. 11

    Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed.

12. 12

    If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)

13. 13

    Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired.

14. 14

    Serve with shrimp puffs on the side.

15. 15

    For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels.

16. 16

    From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto

17. 17

    Posted to MM-Recipes Digest V3 #255