Boneless Grilled Chicken with Zesty Sambal Dabu-Dabu

Ayam Bakar Kemiri (Boneless) with Sambal Dabu-Dabu

Ingredients:

For the Chicken:

• 1 whole free-range chicken, cut into 8 pieces, cleaned and washed

For the Cooking Seasoning:

• 1 tsp salt
• 1 tsp black pepper
• 1 cm ginger, smashed
• 1 stalk green onion, finely chopped
• 1.5 liters water

For the Marinade:

• 2 cloves garlic
• 4 shallots
• 1 tbsp coriander seeds
• 2 candlenuts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 kaffir lime leaves (remove the central spine)
• 1 stalk lemongrass, smashed

For Sambal Dabu-Dabu:

• 5 shallots, thinly sliced
• 5 red bird’s eye chilies, thinly sliced
• 1 tomato, diced (seeds removed)
• 1/4 tsp shrimp paste
• 2 tbsp vegetable oil
• Soy sauce, to taste
• Salt, to taste
• Black pepper, to taste
• Lime juice, to taste

Steps:

1. Prepare the Chicken:

   • After cleaning the chicken, boil it in a pot with 1.5 liters of water until tender. This should take about 20 minutes in a pressure cooker or approximately 40 minutes if cooked manually.
   • Once cooked, separate the chicken from the broth. Keep the broth as it will be used to make a flavorful stock.

2. Make the Marinade:

   • Blend together the garlic, shallots, coriander seeds, candlenuts, salt, and black pepper until smooth. Add the bay leaf, kaffir lime leaves, and lemongrass to the blender and blend again.
   • Heat 3 tablespoons of oil in a pan. Add the blended marinade along with the lemongrass, bay leaf, and kaffir lime leaves. Cook until fragrant.
   • Add the chicken pieces to the pan. Pour in the reserved chicken broth until the chicken is submerged. Simmer for 30 minutes, allowing the flavors to meld and the chicken to absorb the seasoning.
   • Adjust the seasoning with soy sauce to taste. Once the liquid has reduced and the chicken is well-coated, transfer the chicken to a container and set aside.

3. Prepare the Sambal Dabu-Dabu:

   • In a mixing bowl, combine the thinly sliced shallots, bird’s eye chilies, and diced tomato.
   • Heat the vegetable oil in a small pan and fry the shrimp paste until it becomes fragrant. Pour the hot oil and shrimp paste mixture over the sambal mixture.
   • Season with soy sauce, salt, black pepper, and lime juice to taste. Mix well and adjust the seasoning as needed.

4. Grill the Chicken:

   • Heat a grill pan or barbecue. Brush the chicken with butter or oil to prevent sticking.
   • Grill the chicken until it is golden brown and crispy, occasionally brushing with soy sauce if desired.
   • Once cooked, remove the bones from the chicken, leaving it boneless.

5. Serve:

   • Arrange the grilled chicken on a serving plate. Spoon the sambal dabu-dabu generously over the top.
   • Enjoy your Ayam Bakar Kemiri with Sambal Dabu-Dabu!

Notes:

• The chicken broth can be saved and used as a base for soups or stews.
• Adjust the spiciness of the sambal dabu-dabu according to your preference by adding more or fewer bird’s eye chilies.

This recipe is a delightful fusion of savory grilled chicken with a zesty sambal that is sure to be a hit at any meal. Enjoy!