Chicken Skewered With Ketjap Manis - cooking recipe

Ingredients

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

Preparation

Ketjap Manis:
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.
Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
Marinade:
Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
Soak bamboo skewers in extra water for 1 hour to help prevent burning.
Marinate the chicken for 1 hour in the refrigerator.
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.
Enjoy!