Kecap Manis-Glazed Chicken

This chicken dish tastes best when grilled over a charcoal fire. There’s no mistaking the smoky, charred flavor. When Julia made this dish in Singapore, she used makrut limes (the fruit and leaves) and jeruk limo (nasnaran mandarin). The juice and rind of both limes inject a depth of tropical flavor unrivaled by any other citrus available here, although calamansi comes close.