Ayam bakar Taliwang - grilled spicy chicken from Nusa Tenggara

Ingredients

• 1chicken
• 2 tsplemon juice
• 1 tspsalt
• 750 mlthin coconut milk (santen cair)
• 3 tspsalt
• 2 tbsppalm sugar
• 5 tbspoil
• 10shallots
• 6 clovesgarlic
• 5red chillies
• 6red bird’s eye chillies
• 5candlenuts
• 1 tsptoasted shrimp paste

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into pieces and flatten them.

2. 2

   Season the chicken

   Rub the chicken with the lemon juice and 1 tsp salt.

3. 3

   Part-grill the chicken

   Grill it over charcoal until it is about half cooked.

4. 4

   Make the spice paste

   Pound or grind the shallots, garlic, red chillies, bird’s eye chillies, candlenuts and toasted shrimp paste into a fine paste.

5. 5

   Fry the paste

   Heat the oil in a pan and fry the spice paste for 3 minutes.

6. 6

   Make the sauce

   Add the thin coconut milk, 3 tsp salt and palm sugar. Bring the mixture to the boil.

7. 7

   Cook in sauce

   Add the chicken and cook until the sauce has infused the chicken with its aroma.

8. 8

   Finish over charcoal

   Grill the chicken over charcoal until golden brown, regularly sprinkling it with the sauce.

What is ayam bakar Taliwang?

Ayam bakar Taliwang is a grilled chicken dish associated with Lombok in Indonesia’s West Nusa Tenggara province. It is known for its bold chilli seasoning and the combination of grilling with a spiced sauce.

Here, the chicken is first partly grilled, then simmered in a coconut-milk sauce before returning to the charcoal. That two-stage cooking helps the sauce flavour the meat while the final grilling adds colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the palm sugar and coconut milk contribute carbohydrates and some of the fat. The oil and coconut milk are the main sources of added fat. Serve a piece with rice and a generous side of vegetables to balance the plate.

Build the spice paste

Chillies: the red chillies bring the main heat, while the smaller bird’s eye chillies add a sharper, fierier note. Adjust the heat by changing the amount of bird’s eye chilli, while keeping the paste ingredients in proportion.

Candlenuts: pounding these with the shallots and garlic gives the paste body. Grind everything finely so the sauce cooks evenly and clings to the chicken.

Shrimp paste: the toasted paste contributes a savoury depth. Mix it thoroughly into the ground spices so no concentrated pockets remain.

Why grill the chicken twice?

The first charcoal grilling is only meant to cook the chicken partway. The sauce stage then gives the meat time to take on the spice mixture before the final grilling.

Keep the heat controlled so the outside does not burn before the chicken is cooked through. If the charcoal is very fierce, move the pieces to a cooler area of the grill.

Cook the sauce gently

Fry the spice paste for the specified 3 minutes before adding the coconut milk, salt and palm sugar. Stir as it heats and bring it to the boil, as directed.

Once the chicken is added, let it cook in the sauce until fragrant and infused. Keep an eye on the pan and stir carefully to prevent the sauce catching on the bottom.

Look for colour and doneness

The final grill should leave the chicken golden brown, with the sauce brushed or sprinkled over it regularly. Turn the pieces as needed so they colour on more than one side.

Check the thickest part of a piece to ensure the chicken is cooked through. The recipe gives no specific internal temperature, so use a food thermometer if you want a precise doneness check.

Serve it with

Plain rice makes a simple accompaniment and catches any extra sauce. For a more rounded plate, add fresh vegetables or a crisp salad alongside the richly seasoned chicken.

Serve the chicken soon after grilling, with any remaining sauce offered at the table.

Recipe notes & tips

• Flatten the chicken pieces evenly so they cook at a similar rate.
• Grind the spice mixture finely for a smoother sauce.
• Stir the coconut-milk sauce as it heats to help prevent it catching.
• Keep a cooler spot on the charcoal grill ready in case the chicken browns too quickly.
• Sprinkle the chicken regularly with sauce during the final grilling, as instructed.

Variations

• Milder heat: use fewer bird’s eye chillies for a less fiery paste.
• Extra chilli: add more bird’s eye chillies if you prefer a hotter result.
• Lime finish: serve with lime wedges for a bright squeeze at the table.
• Rice accompaniment: serve with plain steamed rice to catch the sauce.
• Vegetable side: add a crisp salad or cooked greens alongside the chicken.

Common mistakes to avoid

• Grinding the paste coarsely: pound or grind it finely so it cooks evenly.
• Skipping the first grill: part-grill the chicken before adding it to the sauce, as the method directs.
• Leaving the sauce unattended: stir it as it heats to reduce the chance of it catching.
• Using fierce charcoal throughout: move chicken to a cooler area if it colours too quickly.
• Forgetting to baste: sprinkle the chicken regularly with sauce during the final grilling.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions