Chicken Skewered With Ketjap Manis

• 1 cup brown sugar
• 1 cup water
• 3/4 cup soy sauce
• 1/2 cup molasses
• 1/2 teaspoon ginger (minced)
• 1/4 teaspoon coriander (ground)
• 1/4 teaspoon black pepper
• 1 teaspoon garlic (minced)
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper (ground)
• 2 tablespoons ketjap manis
• 2 teaspoons lime juice
• 12 chicken breasts (boneless tenderloins)
• 2 tablespoons peanut oil

1. Ketjap Manis:
2. Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
3. Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
4. Marinade:
5. Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
6. Soak bamboo skewers in extra water for 1 hour to help prevent burning.
7. Marinate the chicken for 1 hour in the refrigerator.
8. After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
9. Enjoy!

brown sugar, water, soy sauce, molasses, ginger, coriander, black pepper, garlic, salt, white pepper, ketjap manis, lime juice, chicken breasts, peanut oil

Taken from www.food.com/recipe/chicken-skewered-with-ketjap-manis-484927 (may not work)