Grilled Taliwang Chicken (Ayam Bakar Taliwang)
Ingredients:
- 1 kg chicken, cut into pieces
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1/2 piece palm sugar
- 65 ml thick coconut milk (such as Kara) + 200 ml coconut milk
- Spice Paste:
- 10 shallots
- 4 cloves garlic
- 4 candlenuts
- 1 sachet shrimp paste (terasi ABC)
- 2 red chilies
- 7 bird’s eye chilies (adjust to taste)
- 2 cm lesser galangal (kencur)
Instructions:
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Prepare the Spice Paste: Blend shallots, garlic, candlenuts, shrimp paste, red chilies, bird’s eye chilies, and lesser galangal until smooth.
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Cook the Spice Paste: Heat some oil in a pan, sauté the spice paste with lemongrass and kaffir lime leaves until fragrant and cooked through. Add palm sugar (finely sliced for quicker melting) and salt to taste. Stir well.
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Add Coconut Milk: Pour in the thick coconut milk and stir until well combined. Add the chicken pieces and coat them thoroughly with the spice mixture. Cook covered until the chicken is tender and the sauce thickens.
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Grill the Chicken: Once the chicken is tender, remove it from the pan. Pour the remaining sauce into a bowl for basting during grilling.
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Grill the Chicken: Preheat a grill or use a grill pan over medium-high heat. Grill the chicken pieces, turning occasionally and basting with the reserved sauce, until they are cooked through and nicely charred.
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Serve: Transfer the grilled Taliwang chicken to a serving platter. Serve hot with steamed rice and extra sambal for those who like it spicy.
This Ayam Bakar Taliwang recipe offers a delightful combination of smoky grilled flavors with a rich, aromatic spice paste and creamy coconut milk. Perfect for a hearty meal with family and friends, it captures the essence of Indonesian cuisine in every bite. Enjoy the bold flavors and tender chicken that make this dish a standout on any dining table!
