Balinese Grilled Chicken with Apple-Macadamia Sauce

Name: Balinese Grilled Chicken with Apple-Macadamia Sauce
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 1 teaspoon fresh lime juice, or more to taste; Salt and freshly ground black pepper; 1 cup homemade chicken stock or canned low-sodium chicken broth; 2 teaspoons Asian fish sauce or soy sauce, or more to taste; 1 large Granny Smith apple, peeled, cored, and finely chopped; 5 macadamia nuts, coarsely chopped; 2 cloves garlic, minced; 1 teaspoon salt; ½ cup Tamarind Water, or ¼ cup balsamic vinegar; 2 tablespoons vegetable oil; ½ teaspoon ground turmeric; 1 tablespoon minced peeled fresh ginger; 1 to 2 fresh hot red chiles, seeded and minced (for a hotter sauce, leave the seeds in); ½ teaspoon freshly ground black pepper; 1 chicken (3½ to 4 pounds), quartered, or 4 bone-in chicken breast halves with skin; 2 shallots, minced

Indonesia

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

I first tasted this sweet-spicy grilled chicken at the Amandari resort in Ubud, Bali. It was so good I all but ate the bones. Amandari is a luxurious hotel perched on the top tier of a rice paddy. You can stroll out onto your terrace and observe a method of agriculture that’s as ageless as Bali itself.

The original recipe calls for wonderful-sounding exotic ingredients, including candlenuts and kencur (lesser galangal). To make the recipe more user-friendly, I’ve substituted macadam

Ingredients

Asia
Indonesia
Dinner
South East Asia

Ingredients

Method