Chicken Skewered With Ketjap Manis

Chicken-Skewered-With-Ketjap-ManisChicken 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


Ketjap Manis:

  1. 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.
  2. Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.


  1. Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
  2. Soak bamboo skewers in extra water for 1 hour to help prevent burning.
  3. 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.


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