Ingredients:
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
Directions:
Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
Mix in the soy sauce, molasses and lime juice.
Add the chicken cubes and toss until they are evenly coated.
Marinate in the refrigerator for 2 hours, stirring occasionally.
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).
Brush the oil evenly over the chicken.
Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.
Servings: 4
Time preparation: 120 min.
Time total: 130 min.