Indonesian chicken recipes
Spicy Grilled Chicken with Aromatic Spice Paste
Simple Grilled Chicken (Ayam Panggang Simple)
Ingredients:
- 1 kg chicken
- 15 bird’s eye chilies
- 8 curly red chilies
- 2 tomatoes
- 4 cloves garlic
- 8 shallots
- 1 sachet of Saori (a type of soy sauce)
- Brown sugar, to taste
- Granulated sugar, to taste
- Royco seasoning, to taste
- Salt, to taste
- Oil, for frying and grilling
Instructions:
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Prepare the Chicken:
- Clean the chicken thoroughly and pat dry.
- Heat oil in a pan and fry the chicken until it is half cooked and beginning to dry out.
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Make the Spice Paste:
- In a blender or food processor, combine the bird’s eye chilies, curly red chilies, tomatoes, garlic, and shallots.
- Blend until smooth to create a spicy paste.
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Cook the Spice Paste:
- Heat a generous amount of oil in a pan over medium heat.
- Add the blended spice paste and sauté until aromatic and the oil begins to separate from the paste.
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Season the Paste:
- Stir in the Saori soy sauce and brown sugar.
- Adjust the seasoning with salt, granulated sugar, and Royco seasoning to taste.
- Mix well and let it cook for a few minutes to meld the flavors.
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Combine Chicken with Paste:
- Add the partially fried chicken to the pan with the spice paste.
- Pour in a small amount of water to help the spices coat the chicken evenly.
- Reduce the heat to low and simmer until the chicken is fully cooked and the flavors have penetrated the meat.
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Grill the Chicken:
- Preheat a griddle or grilling pan with a little oil over medium heat.
- Remove the chicken from the pan and place it on the griddle.
- Grill the chicken until it develops a golden-brown crust and is cooked through, turning occasionally to ensure even grilling.
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Serve:
- Once grilled to your desired level of crispiness, remove the chicken from the heat.
- Serve hot with your favorite side dishes and enjoy!
This recipe offers a delightful balance of spicy and savory flavors with a crispy finish, perfect for a satisfying meal.
