Indonesian Grilled Chicken Legs with Green and red Sambals

Name: Indonesian Grilled Chicken Legs with Green and red Sambals
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 tsp groud turmeric; 1 small shallot; 30 g 1 oz) ginger; 1 tbsp caster sugar; 1–2 tbsp fish sauce; 20 g (¾ oz) coriander (cilantro); 6 garlic cloves; 4 lemongrass stems, inner part only; 60 ml 2 fl oz) light soy sauce; juice 2 limes; 2 limes; chopped shallot and coriander (cilantro), to serve; 2 tbsp sambal oelek chilli sauce juice; 1 small Thai shallot, chopped; 1 tsp red chilli flakes; 6 large chicken legs with the thighs; 3 small shallots, unpeeled, halved; 3 thumb-sized green chillies; 1 tsp ground coriander; 1 tbsp rice vinegar; 2 tbsp soft brown sugar; 2 garlic cloves, unpeeled

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Ayam penyet hails from the Indonesian island of Java. Chicken legs are marinated, boiled, smashed and then fried. Sound like a lot of work? Indeed it is, so I’ve devised a modified version so you can enjoy the same flavours, but with less effort. This is a completely inauthentic preparation, but it captures the essence of the exotic Indonesian flavours – and you’ll have fewer dishes to clean up.