Indonesian Spiced Chicken with Rujak |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The Rujak provides a fruity interest in this exotic Indonesian grilled chicken dish. Prep time does not include marinating time. Ingredients:
1/3 cup finely chopped onion |
4 cloves garlic, minced |
1/3 cup soy sauce |
2 tablespoons vegetable oil |
2 1/2 tablespoons lemon juice |
1 1/2 teaspoons red pepper flakes (optional) |
2 teaspoons ground ginger |
1/2 teaspoon black pepper (to taste) |
2 1/2-3 lbs broiler-fryer chickens, cut up |
1 small grapefruit |
1 tablespoon lemon juice |
1 tablespoon soy sauce |
2 teaspoons brown sugar |
1 dash chili powder |
1 cup pineapple tidbits |
1/2 under-ripe mango, peeled and cubed (3/4 cup) |
1 tart green apple, cored and cubed |
1/2 cup sliced and seeded cucumber |
Directions:
1. Note: if marinating chicken overnight, wait till a few hours before cooking chicken to prepare Rujak.
2. Prepare Rujak: Peel and section the grapefruit, reserving the juice.
3. Combine reserved juice with lemon juice, soy sauce, brown sugar, and chili powder.
4. Add pineapple, mango, apple, and cucumber, spooning juices over the other fruits to coat.
5. Cover and chill for several hours.
6. Prepare the chicken: Combine onion, garlic, soy, oil, lemon juice, red pepper flakes, ginger, and black pepper.
7. Place chicken pieces in plastic bag inside a deep bowl, and add marinade to bag.
8. Seal bag and marinate chicken for several hours or overnight, turning bag occasionally.
9. Before cooking, drain marinade; pat chicken pieces dry.
10. Place marinade in a saucepan and bring to a boil; boil 5 minutes; cool slightly before using as a baste on chicken.
11. Place chicken pieces, bone side down, on a grill with medium-hot coals; grill 30-35 minutes, turning often and basting with marinade the last 10 minutes.
12. Serve chicken with Rujak.
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