Ayam Panggang (Barbecued Spicy Chicken)

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
  • -Set aside.
  • To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
  • Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
  • Put steamed items in a blender and process coarsely.
  • Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
  • Add lime juice, sugar, salt and pepper to taste.
  • Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
  • Return chicken to the barbecue and cook until tender and golden brown on both sides.
  • Hint: The spice paste can be prepared several hours in advance.
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