Palm Sugar Chicken Skewers/Ayam Bakar Gula Melaka

  • For the Marinated Chicken:
  • 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons light soy sauce
  • 2 tablespoon palm sugar syrup/gula melaka
  • 2 tablespoon sunquick orange juice
  • 6-8 bamboo skewers
  • For the Caramel Glaze:
  • 1 block of gula melaka/palm sugar
  • 4 tbsp light soy sauce
  • 1/3 cup sunquick orange juice
  • 1/3 cup rice vinegar
  • 2 tablespoons honey
  • 4 medium cloves garlic, minced
  • 2 medium shallots, chopped
  • 1 (1-inch) piece peeled fresh ginger, minced
  • To Grill and Garnish:
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1/3 cup crushed peanuts or almonds
  • 2 tbsp chopped spring onions (optional)

  1. For the Marinated Chicken:  combine chicken, soy sauce, palm sugar syrup, and sunquick orange juice. Refrigerate for at least 2 hours or up to overnight.
  2. For the Caramel Glaze: In a medium saucepan, combine the palm sugar, soy sauce, orange juice, rice vinegar, and honey over medium heat. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon. Remove from heat and set aside.

    1. Thread the chicken on 6 bamboo skewers. Transfer to the grill and cook over direct heat, turning and brushing with the glaze every 5 minutes until chicken is cooked through and crisp, about 8 minutes. When skewers are nearly done, brush chicken liberally one last time with glaze and roll the skewers in the sesame-almond mixture to coat. Return to grill and cook, turning, until almonds are lightly toasted, about 2 minutes. Remove from heat, garnish with sesame seeds and chopped peanuts.