Grilled Chicken with Chili Sauce

Name: Grilled Chicken with Chili Sauce (Ayam Taliwang)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 4 shallots, peeled; 1 tablespoon freshly squeezed lime or lemon juice; 1 teaspoon salt; 1 teaspoon shaved palm sugar or dark brown sugar; 1 teaspoon dried shrimp paste (trasi), dry-roasted; ¼ teaspoon salt; 2 tablespoons oil; 1 fresh chicken (about 2 lbs/1 kg), cleaned and cut into serving pieces; 3–4 red finger-length chilies or 2–3 bird’s-eye chilies, deseeded; 1 red finger-length chili, thinly sliced, to garnish; Sprigs of basil leaves, to garnish

Ayam Taliwang

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
55 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Lombok’s most famous chicken dish is grilled over a charcoal fire and served with a spicy coconut sauce. This version suggests partially grilling the chicken and finishing it off by deep-frying. Alternatively, the chicken could be deep-fried only, depending on your preference.

Ingredients

1 fresh chicken (about 2 lbs/1 kg), cleaned and cut into serving pieces
1

Asia
Indonesia
Main course
Gluten-free
Spicy
South East Asia

Method

Make the Chili Sauce by grinding the chilies, shallots, shrimp paste, sugar and salt in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant. Reduce the heat to low, add the lime or lemon juice and mix well. Remove from the heat