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

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.

Ingredients

Asia
Indonesia
Main course
South East Asia

Ingredients

Method