Ayam Bakar Taliwang (Grilled Taliwang Chicken - Soy-Free)

Ingredients

• 8 bone-in Chicken Thighs
• 6 medium Red Chilies
• 4 cloves Garlic
• 6 medium Shallots
• 4 whole Candlenuts
• 1 teaspoon Shrimp Paste (Belacan)
• 2 tablespoons Coconut Oil
• 2 tablespoons Lime Juice
• 1 tablespoon Palm Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor or using a mortar and pestle, grind together the 6 medium Red Chilies, 4 cloves Garlic, 6 medium Shallots, 4 whole Candlenuts, and 1 teaspoon Shrimp Paste (Belacan) until you have a fine paste.
2. 2Heat the 2 tablespoons Coconut Oil in a large skillet or wok over medium heat (176.7°C / 175°C). Add the ground spice paste and sauté for 5-7 minutes, stirring constantly, until it is very fragrant and slightly darkened in color. Be careful not to burn it.
3. 3Stir the 2 tablespoons Lime Juice, 1 tablespoon Palm Sugar, 1 teaspoon Salt, and 1/2 teaspoon Pepper into the cooked spice paste. Cook for another 1 minute, stirring, until the palm sugar has dissolved.
4. 4Place the 8 bone-in Chicken Thighs in a large bowl. Pour the prepared spice paste over the chicken thighs and use your hands or a spoon to coat each piece thoroughly. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours for deeper flavor.
5. 5Preheat your grill to medium-high heat. For a gas grill, this is typically around 204.4-232.2°C (200-230°C). If using a charcoal grill, arrange the coals so there are no direct flames.
6. 6Place the marinated chicken thighs on the preheated grill grates. Grill for 8-10 minutes per side. The chicken is cooked through when the internal temperature reaches 74°C on a meat thermometer, and the skin is nicely charred and slightly crispy. Total grilling time will be approximately 16-20 minutes.
7. 7Remove the grilled chicken from the grill and let it rest on a clean plate for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist.

Substitutions

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