Indonesian Chicken

Indonesian Chicken is inspired by Satay Ayam, the grilled Indonesian chicken on skewers.  The zesty and colorful marinade works its magic on the chicken breasts, imbuing them with a wonderful flavor and color; basting the chicken breasts with the marinade while grilling, deepens the rich flavor and helps to keep them juicy. We’re sure Indonesian Chicken, served with simple green beans or  our Herbed Zucchini with Ginger and Garlic and Peanut Sauce, will become a requested favorite at your house.

Prep Time: 15 minutes plus marinating time, Total Time: 40 minutes excluding marinating time Serves 4.

Ingredients:

• 1 Tb ground Turmeric
• ½ Tb Onion powder
• 1 Tb crushed Ginger
• 2 Tbs minced Garlic
• 1 Lemon, zested and juiced
• 2 Tbs Sambal Oelek
• 2 Tbs Soy Sauce
• 2 Tbs Mushroom Soy Sauce
• 2 Tbs Sweet Soy Sauce (Ketjap Manis)
• 2 Tbs Cooking Oil (Peanut/Canola Oil blend recommended)
• 2 lbs. Boneless Chicken Breasts

Preparation:

1. Combine the turmeric through cooking oil in a bowl and whisk together to make the marinade.
2. Butterfly the chicken breasts, creating two thinner pieces of even thickness from each chicken breast; this will make your chicken grill evenly throughout.
3. Pour some of the marinade into a large flat container and lay the butterflied chicken breasts on top of the marinade layer. Pour the balance of the marinade over the chicken breasts.
4. Cover and refrigerate for at least 1 hour or up to 8 hours; if you want a really deep flavor, marinate the chicken overnight.
5. Remove the marinated chicken breasts from the refrigerator and allow to return to room temperature prior to grilling.
6. With the grill set to a high heat, i.e. you can hold your hand 1 inch from the grill for only 5 seconds, use tongs to take the chicken breasts out of the marinade and place them on the grill.
7. After 5 to 7 minutes, turn the chicken breasts over, baste with the marinade and continue to grill.
8. After another 5 to 7 minutes, turn the chicken breasts over again (originally grilled side down again) and turn 90-degrees, baste with the marinade and continue to grill. Repeat one more time and check for doneness using a meat thermometer inserted into the center of each piece. At 155-degrees F, the chicken is done.  Remove the chicken from the grill to a platter, tent with foil and allow to rest for 5 minutes away from the grill.
9. Serve the grilled Indonesian Chicken with steamed vegetables and/or rice and accompanied by peanut sauce for an authentic dining experience.