1. Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. 2. Mix in the soy sauce, molasses and lime juice. 3. Add the chicken cubes and toss until they are evenly coated. 4. Marinate in the refrigerator for 2 hours, stirring occasionally. 5. 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). 6. Brush the oil evenly over the chicken. 7. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. 8. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
