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

Ingredients

• 1 small Chicken (Whole)
• 8 large Red Chili Peppers
• 4 small Bird's Eye Chili Peppers
• 6 cloves Garlic
• 8 medium Shallots
• 1 teaspoon Shrimp Paste (Terasi)
• 4 pieces Candlenuts
• 1 tablespoon Palm Sugar
• 2 tablespoons Vegetable Oil
• 1 tablespoon Lime Juice
• 1 teaspoon Salt

Instructions

1. 1Prepare the 1 small Chicken by cleaning it and then flattening it. You can do this by placing it between two pieces of plastic wrap and gently pounding it with a rolling pin or the bottom of a heavy pan until it is about 1 inch thick all over.
2. 2Combine the 8 large Red Chili Peppers, 4 small Bird's Eye Chili Peppers, 6 cloves Garlic, 8 medium Shallots, 1 teaspoon Shrimp Paste (Terasi), and 4 pieces Candlenuts in a food processor or blender. Process until you have a fine paste. You may need to scrape down the sides a few times.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large skillet or wok over medium heat (350°F / 175°C). Add the spice paste from step 2 and sauté for 5-7 minutes, stirring constantly, until it is very fragrant and slightly darkened. Be careful not to burn it.
4. 4Stir the 1 tablespoon of Palm Sugar, 1 tablespoon of Lime Juice, and 1 teaspoon of Salt into the sautéed spice paste. Continue to cook for another 1-2 minutes, stirring until the palm sugar is completely dissolved.
5. 5Place the flattened chicken in a large bowl or resealable bag. Pour the entire spice paste mixture from the skillet over the chicken, ensuring it is evenly coated. Massage the paste into the chicken. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
6. 6Preheat your grill to medium heat (350°F / 175°C). Remove the chicken from the marinade, letting any excess drip off. Reserve the remaining marinade in the bowl or bag.
7. 7Grill the chicken for 25-35 minutes, turning every 5-7 minutes. Baste the chicken with the reserved marinade every time you turn it. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. The skin should be nicely charred in places.

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