Satay Ayam (Chicken Satay)

• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons soy sauce
• 1 tablespoon dark molasses
• 2 teaspoons fresh lime juice
• 2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs, cut into 1 inch cubes
• 2 tablespoons vegetable oil

1. Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
2. Mix in the soy sauce, molasses and lime juice.
3. Add the chicken cubes and toss until they are evenly coated.
4. Marinate in the refrigerator for 2 hours, stirring occasionally.
5. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
6. Brush the oil evenly over the chicken.
7. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
8. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.

garlic, salt, white pepper, soy sauce, dark molasses, lime juice, chicken breasts, vegetable oil

Taken from www.food.com/recipe/satay-ayam-chicken-satay-38009 (may not work)