Ayam Bakar Taliwang (Grilled Chicken Taliwang Style)
Spicy grilled chicken marinated in a rich blend of chili, garlic, and shrimp paste. Originating from Lombok, it offers an intense flavor experience. Substituting the shrimp paste with a fermented soy bean paste (Tauco) to ensure it is shellfish free.
Ingredients
- 1 Whole Chicken, butterflied
- 8 Red Chilies
- 2-4 Bird's Eye Chilies (optional)
- 6 cloves Garlic
- 4 Shallots
- 4 Candlenuts
- 2 tbsp Tauco (Fermented Soy Bean Paste)
- 1 tbsp Palm Sugar
- 3 tbsp Vegetable Oil
- 1 tbsp Lime Juice
- 1 tsp Salt
Instructions
- 1Grind red chilies, bird's eye chilies (if using), garlic, shallots, and candlenuts into a fine paste using a food processor or mortar and pestle.
- 2Heat vegetable oil in a pan and sauté the spice paste until fragrant, about 5 minutes.
- 3Stir in the fermented soy bean paste, palm sugar, lime juice, and salt. Simmer for 2 minutes.
- 4Rub the spice paste all over the butterflied chicken, ensuring it's evenly coated.
- 5Marinate the chicken for at least 1 hour, or preferably overnight in the refrigerator.
- 6Preheat grill to medium heat.
- 7Grill the chicken for 30-40 minutes, turning occasionally, until cooked through and the skin is nicely charred.
- 8Serve hot with rice and your favorite side dishes.
Substitutions
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Eliminates shellfish allergen. Provides umami and savory flavor.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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