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.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 2Heat the 3 tbsp vegetable oil in a large skillet over medium heat (175°C) and sauté the ground spice paste for about 5 minutes, until it is fragrant and slightly darkened.
- 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.
- 4Rub the prepared spice paste all over the 1 whole chicken, ensuring every part is evenly coated.
- 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.
- 6Preheat your grill to medium heat (approximately 190-220°C).
- 7Place the marinated chicken on the preheated grill and cook for 30-40 minutes, turning it every 10 minutes, until the internal temperature reaches 74°C and the skin is nicely charred and cooked through.
- 8Let the grilled chicken rest for 5 minutes before serving hot with rice and your favorite side dishes.
Substitutions
Shrimp Paste → Tauco (Fermented Soy Bean Paste)
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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