Ajam Panggang (Indonesian Barbecued Chicken) Recipe

• 3 lb Broiler chicken
• 1 c. Kecap (or possibly ketjap) manis*
• 2 x Garlic cloves peeled and mashed
• 2 Tbsp. Fresh lime juice
• 1/2 c. Melted, unsalted butter
• 1/2 tsp Grated fresh ginger
• 1 tsp Sambal oelek**
• 1 pkt Kroepoek oedang*** Cornstarch to thicken marinade for sauce

1. *Sweet soy sauce.
2. **Warm pepper sauce.
3. ***Shrimp puffs.
4. Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores.
5. This...dish is good with Nasi Goreng (fried rice).
6. Cut chicken into 8 pcs.
7. Combine remaining ingredients, except shrimp puffs, in large bowl.
8. Add in chicken pcs; toss to coat.
9. Marinate 2 hrs at room temperature, stirring occasionally.
10. Remove chicken pcs from marinade (reserving some of the marinade for basting and the rest for sauce).
11. Roast, uncovered, at 400 F. for 35 to 40 min or possibly till done, basting as needed.
12. If browning too quickly, cover with foil.
13. (In summer, barbecue over charcoal fire.)
14. Heat reserved marinade with cornstarch till thickened and serve as sauce, if you like.
15. Serve with shrimp puffs on the side.
16. For these, simply deep-fry in warm fat or possibly oil (375 F. on fat thermometer), draining at once on paper towels.
17. The chips will puff up as soon as they hit the fat.
18. Yield: 4 servings on its own, 6 as part of an Indonesian rice table.

chicken, manis, garlic, lime juice, butter, fresh ginger, sambal, kroepoek

Taken from cookeatshare.com/recipes/ajam-panggang-indonesian-barbecued-chicken-62800 (may not work)