Devilish chicken with spicy cucumber salad

Peel and chop onions. Slice garlic and cut into slices. Wash red peppers. Remove from 1 pepper seed strips, cut into strips. Cut the rest of the peppers into rings (for less spicy marinade, first roll the pepper between hands and then shake out the seeds). Cut lime into wedges. Cucumber wash, cut in half and halve in length. Cut the flesh into cubes. Peel the onion, halve it and cut into thin slices. In oil, onion, garlic, rings, red pepper, half of lime wedges, ketoebar and ketjapmarinademengen. Sprinkle chicken frying sticks with salt and pepper, place in a bowl with marinade. Have the chicken marinated in a refrigerator for at least one hour. In the meantime, regularly marinade over chicken shovel or turn over chicken. In a bowl of red onion, mix strips of red pepper and cucumber cubes with sugar, 1 teaspoon of salt and pinch of pepper. Store in a refrigerator until use.

Remove chicken from marinade, store marinade. Roast chicken chops in a roughly 20 minutes until golden brown on barbecue or under oven grill (put the grate in the middle of the oven). During roasting chicken regularly turn and cover with remains of spicy marinade. In the meantime prepare rice according to instructions. Remove lime from marinade, heat marinade in a pan. Place chicken on serving dish, garnish with warm marinade and half of wedges of lime. Steamed pandan rice and cucumber atjar serve separately.