Spicy Grilled Chicken (Ayam Panggang)

Spicy Grilled Chicken (Ayam Panggang)

Smoky grilled chicken coated in a tangy, chile-spiked marinade with hints of lemongrass and lime.

Total 3 hr Makes 4 servings Calories 420/serving

Dietary

Dairy free, Halal

Allergens

Shellfish, Tree nuts, Soy

This Indonesian-style grilled chicken is marinated in a bold paste of chiles, shallots, garlic, and lemongrass, then basted with coconut milk as it chars over the grill. The result is tender, deeply flavorful meat with a smoky, caramelized exterior. Serve it with steamed rice and a side of fresh cucumber for a satisfying weeknight dinner or weekend cookout centerpiece.

Ingredients

  • 8 bone-in chicken thighs and drumsticks, skin on
  • 6 shallots, peeled
  • 5 cloves garlic, peeled
  • 4 red chiles, stemmed (adjust to taste)
  • 2 candlenuts or macadamia nuts
  • 2 stalks lemongrass, tender inner part only, sliced
  • 1 tablespoon fresh turmeric, peeled and chopped (or 1 teaspoon ground turmeric)
  • 1 tablespoon coriander seeds
  • 1 teaspoon shrimp paste (terasi)
  • 2 tablespoons palm sugar, grated (or brown sugar)
  • 2 tablespoons tamarind paste
  • 1 cup coconut milk
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 kaffir lime leaves, torn
  • 2 tablespoons lime juice
  • 1/4 cup sweet soy sauce (kecap manis), for basting

Method

  1. In a food processor, combine the shallots, garlic, chiles, candlenuts, lemongrass, turmeric, coriander seeds, and shrimp paste. Blend into a smooth paste, scraping down the sides as needed.

  2. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the raw aroma fades, about 5 minutes.

  3. Stir in the palm sugar, tamarind paste, coconut milk, and salt. Simmer gently until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool to room temperature.

  4. Score the chicken pieces with a few shallow cuts to help the marinade penetrate. Place in a large bowl or resealable bag with the cooled spice paste, kaffir lime leaves, and lime juice. Massage to coat thoroughly.

  5. Cover and refrigerate to marinate, at least 2 hours and up to overnight for best flavor.

  6. Remove the chicken from the refrigerator 20 minutes before grilling to let it come closer to room temperature. Preheat a grill to medium heat, around 375°F, and oil the grates.

  7. Place the chicken skin-side down on the grill. Grill, turning occasionally and moving pieces to avoid flare-ups, until deeply charred in spots and cooked through, 25 to 30 minutes, basting with sweet soy sauce during the last 10 minutes.

  8. Check that the internal temperature reaches 165°F at the thickest part of the thigh. Transfer to a platter and let rest 5 minutes before serving.

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    Spicy Grilled Chicken (Ayam Panggang)

    This Indonesian-style grilled chicken is marinated in a bold paste of chiles, shallots, garlic, and lemongrass, then basted with coconut milk as it chars over the grill. The result is tender, deeply flavorful meat with a smoky, caramelized exterior. Serve it with steamed rice and a side of fresh cucumber for a satisfying weeknight dinner or weekend cookout centerpiece.

    3 hr 4 servings 420 cal

    Ingredients

    • 8 bone-in chicken thighs and drumsticks, skin on
    • 6 shallots, peeled
    • 5 cloves garlic, peeled
    • 4 red chiles, stemmed (adjust to taste)
    • 2 candlenuts or macadamia nuts
    • 2 stalks lemongrass, tender inner part only, sliced
    • 1 tablespoon fresh turmeric, peeled and chopped (or 1 teaspoon ground turmeric)
    • 1 tablespoon coriander seeds
    • 1 teaspoon shrimp paste (terasi)
    • 2 tablespoons palm sugar, grated (or brown sugar)
    • 2 tablespoons tamarind paste
    • 1 cup coconut milk
    • 3 tablespoons vegetable oil
    • 2 teaspoons salt
    • 2 kaffir lime leaves, torn
    • 2 tablespoons lime juice
    • 1/4 cup sweet soy sauce (kecap manis), for basting

    Method

    1. 1

      In a food processor, combine the shallots, garlic, chiles, candlenuts, lemongrass, turmeric, coriander seeds, and shrimp paste. Blend into a smooth paste, scraping down the sides as needed.

    2. 2

      Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the raw aroma fades, about 5 minutes.

    3. 3

      Stir in the palm sugar, tamarind paste, coconut milk, and salt. Simmer gently until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool to room temperature.

    4. 4

      Score the chicken pieces with a few shallow cuts to help the marinade penetrate. Place in a large bowl or resealable bag with the cooled spice paste, kaffir lime leaves, and lime juice. Massage to coat thoroughly.

    5. 5

      Cover and refrigerate to marinate, at least 2 hours and up to overnight for best flavor.

    6. 6

      Remove the chicken from the refrigerator 20 minutes before grilling to let it come closer to room temperature. Preheat a grill to medium heat, around 375°F, and oil the grates.

    7. 7

      Place the chicken skin-side down on the grill. Grill, turning occasionally and moving pieces to avoid flare-ups, until deeply charred in spots and cooked through, 25 to 30 minutes, basting with sweet soy sauce during the last 10 minutes.

    8. 8

      Check that the internal temperature reaches 165°F at the thickest part of the thigh. Transfer to a platter and let rest 5 minutes before serving.