750g chicken thighs, fat trimmed 1/2 cup (125ml) light soy sauce 6 garlic cloves, crushed 1 small red onion, finely chopped 2 tablespoon lemon juice 1 teaspoon ground black pepper 2 tablespoon brown sugar 2 tablespoon kecap manis 1/4 cup tomato ketchup 1/3 cup lemonade or beer Green onions, thinly sliced, toasted sesame seeds, jasmine rice, and steamed Asian greens, to serve
Cut the chicken into long thin slices, about 2cm wide.
In a large snaplock back or shallow glass bowl, combine the chicken, soy sauce, garlic, onion, lemon juice, pepper, sugar, kecap manis, tomato ketchup and the lemonade or beer (this tenderises and adds flavour to the chicken). Cover and refrigerate for at least 30 minutes, turning occasionally.
Thread the chicken strips onto the soaked bamboo skewers, reserving the marinade.
Heat a lightly oiled chargrill pan or barbecue over medium-high heat. Cook the skewers for about 10 minutes or until cooked through, turning and basting with the reserved marinade.
Serve skewers sprinkled with green onions and sesame seeds with jasmine rice, and steamed Asian greens.
1.5kg Chicken Thigh Cutlets or Fillets and Chicken Drumsticks 2 lemons 5cm-piece ginger, cut into matchsticks 1/3 cup (80ml) honey 1/4 cup (60ml) salt-reduced soy sauce 2 bunches broccolini, cut into 5cm lengths
Preheat oven to 200°C. Arrange the chicken in a roasting pan. Thinly slice 1 lemon and arrange slices over the chicken. Sprinkle with ginger.
Juice the remaining lemon. Combine the lemon juice, honey and soy sauce in a small bowl. Pour evenly over the chicken. Roast, basting occasionally with pan juices, for 40 mins or until chicken is golden brown and cooked through.
Add the broccolini to the chicken mixture. Bake for 2 mins or until bright green and tender crisp.