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Planta Pan Grilled Chicken
An absolute family favourite pan grilled chicken (ayam panggang / ayam bakar) with Planta.
An absolute family favourite pan grilled chicken (ayam panggang / ayam bakar) with Planta.
Cooking time1 hour- Prep time5 minutes
Servings4 portions
- 4 pieces chicken legs
- 25 grams Planta margarine
- 20 grams ginger
- 30 grams cloves garlic
- 50 grams shallots
- 2 pieces lemongrass
- 3 kaffir lime leaves
- 2 pcs bay leaf
- 10 grams coriander seeds
- 1 teaspoon turmeric
- 30 grams Planta margarine
- 30 ml soy sauce
- 30 grams brown sugar
- 100 ml coconut water
- In a food processor, add in ginger, garlic, shallots, lemongrass, kaffir lime leaves, coriander seeds and turmeric. Blend until smooth.
- In a wok pan over medium heat, melt 30g Planta margarine. Add in spice paste and stir fry for about 15 minutes until fragrant and it slightly darkens. Add in soy sauce, brown sugar and chicken legs. Stir fry to coat evenly.
- Add in coconut water and bring to a boil. Cover and simmer for about 25 minutes until the chicken is tender.
- Set aside for at least 1 hour or overnight.
- Remove chicken legs from sauce and set aside on a rack to drain.
- On a grill pan over medium heat, melt 25g Planta margarine.
- Grill chicken pieces for about 3 - 4 minutes on each side until slightly charred and browned.
| Energy (kcal) | 172 kcal |
| Energy (kJ) | 720 kJ |
| Protein (g) | 2.1 g |
| Carbohydrate incl. fibre (g) | 17.2 g |
| Carbohydrate excl. fibre (g) | 14.6 g |
| Sugar (g) | 9.3 g |
| Fibre (g) | 2.6 g |
| Fat (g) | 11.8 g |
| Saturated fat (g) | 2.2 g |
| Unsaturated fat (g) | 9.2 g |
| Monounsaturated fat (g) | 5.7 g |
| Polyunsaturated fat (g) | 3.5 g |
| Trans fat (g) | 2.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 471 mg |
| Salt (g) | 1.18 g |
| Vitamin A (IU) | 507 IU |
| Vitamin C (mg) | 8.9 mg |
| Calcium (mg) | 57 mg |
| Iron (mg) | 1.48 mg |
| Potassium (mg) | 256 mg |
