Ayam Bakar Taliwang (Grilled Chicken Taliwang Style)

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

1. 1In a food processor or using a mortar and pestle, grind the 8 red chilies, 2-4 bird's eye chilies (if using), 6 cloves garlic, 4 shallots, and 4 candlenuts into a fine paste.
2. 2Heat the 3 tbsp vegetable oil in a large skillet over medium heat (350°F / 175°C) and sauté the ground spice paste for about 5 minutes, until it is fragrant and slightly darkened.
3. 3Stir in the 2 tbsp tauco (fermented soy bean paste), 1 tbsp palm sugar, 1 tbsp lime juice, and 1 tsp salt, and simmer for 2 minutes until the sugar has dissolved and the mixture is well combined.
4. 4Rub the prepared spice paste all over the 1 whole chicken, ensuring every part is evenly coated.
5. 5Place the coated chicken in a large bowl or on a plate, cover it, and marinate in the refrigerator for at least 1 hour, or preferably overnight.
6. 6Preheat your grill to medium heat (approximately 375-425°F / 190-220°C).
7. 7Place the marinated chicken on the preheated grill and cook for 30-40 minutes, turning it every 10 minutes, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and cooked through.
8. 8Let the grilled chicken rest for 5 minutes before serving hot with rice and your favorite side dishes.

Substitutions

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