Best 5 Indonesian Grilled Chicken Recipes

GRILLED INDONESIAN CHICKEN BREASTS

Steps:

• In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

GRILLED INDONESIAN CHICKEN SATAY

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Thread chicken or pork onto skewers.
• Season both sides with salt, pepper and garlic powder.
• Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
• Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN GRILLED CHICKEN

Steps:

• Put the orange juice, peanut butter and curry powder in blender container; blend until smooth.
• Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine.
• Cover the chicken and place in refrigerator for 1 hour.
• Remove the chicken from the marinade; discarding marinade,.
• Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center.
• Spoon cooked chicken on top of rice and garnish with coconut and raisins.

GRILLED CHICKEN WITH INDONESIAN PEANUT GLAZE

Steps:

• Process peanut butter, coconut milk, cilantro, honey, lime juice and zest, water, fish sauce, hot red pepper flakes, ginger, garlic, and curry powder in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling. Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs. Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes. Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.

GRILLED INDONESIAN CHICKEN BREASTS

Steps:

• In medium nonmetal bowl, beat orange juice, peanut butter and curry powder with wire whisk. Add chicken, turning to coat. Cover; refrigerate, turning once, at least 1 hour but no longer than 24 hours to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.