CHICKEN: This recipe works for whole cut-up chicken as well as chicken wings. Cut down on the chillies for those who prefer not too spicy food.

INDONESIAN STYLE CHICKEN:



3 ½-4 lb. chicken pieces

freshly ground black pepper

1 clove garlic

1 onion, quartered

3 red hot chilli peppers, finely chopped

2 tbsp. water

2 tbsp. oil

½ tsp. red pepper flakes

6 tbsp. dark soy sauce

3 tbsp. sugar

2 tbsp. rice wine

3 tbsp. lemon juice



In a blender or food processor, blend together water, garlic, onion until finely chopped.

Heat oil in a large skillet over medium-low heat and add onion mixture and chilli peppers. Cook mixture, stirring, for 10 minutes. Remove from heat and stir in sugar, soy sauce, lemon juice, red pepper flakes and black pepper. Mix well and allow it to cool.

Rinse chicken pieces, pat dry and place them in a large bowl. Add soy mixture, turning over chicken pieces to coat well with the liquid. Cover bowl and refrigerate until the next day, turning chicken over occasionally to coat evenly.

Preheat oven to 350 degrees F. Remove chicken pieces from marinade and pat dry. Transfer to rack in a large baking pan. Bake 40 minutes or until juices run clean.

Alternately, cook chicken pieces over a BBQ grill, 4-6-inches from the coal or other source of heat, for 40 to 45 minutes, basting with marinade, until tested done