Ingredients
- 4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- 2 large onions, coarsely chopped
- ¼ cup brown sugar
- 5 cloves garlic
- 1 1-inch piece shrimp paste (belachan)
- 2 tablespoons galangal powder (lengkuas)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground anise seed
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 60 bamboo skewers
Reasons You'll Love It
Best Cooking Tips
- Marinate the chicken for several hours or overnight to deepen the flavor.
- Grill over medium-high heat to get a nice char without drying out the meat.
Step 1
Tos the chicken cubes into a large bowl. In a food processor, combine the onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric. Blend everything until you get a smooth, fragrant paste. Pour this mixture over the chicken and give it a good stir to make sure every piece is nicely coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for about 24 hours—this really helps the flavors soak in.
Step 2
When you’re ready to cook, set your oven rack about 6 inches from the heat and preheat the broiler. Line two baking sheets with foil to make cleanup easier. Thread the marinated chicken onto bamboo skewers, leaving a little space at the end so you can hold them comfortably. Lay the skewers out on the baking sheets.
Step 3
Pop them under the broiler and let the chicken cook until the top starts to brown nicely, which should take around 10 minutes. Then, take the skewers out, flip them over, and broil the other side for another 10 minutes or so. To be sure they’re done, check that the internal temperature reads at least 165°F (74°C). Enjoy!
