Ayam Bakar Taliwang (Taliwang Grilled Chicken)

Ingredients

• 1 kgchicken, cut into pieces
• 2 tbsplime juice
• 1 tspsalt
• 300 mlcoconut milk
• To tastecooking oil
• 10shallots
• 7garlic cloves
• 1 largered chilli
• 3candlenuts
• 1.5 tspshrimp paste
• 1 tsppalm sugar
• 1 tspsalt

Instructions

1. 1

   Marinate chicken

   Coat the chicken with the lime juice and 1 tsp of salt, then leave it to marinate for about 20 minutes.

2. 2

   Fry the spices

   Heat cooking oil and sauté the mashed spices until fragrant.

3. 3

   Add coconut milk

   Pour in the coconut milk and bring it to the boil.

4. 4

   Cook the chicken

   Add the chicken and cook until it is well cooked.

5. 5

   Grill until charred

   Grill the chicken until nicely charred, then serve.

What is Ayam Bakar Taliwang?

Ayam Bakar Taliwang is a grilled chicken dish associated with Taliwang on the Indonesian island of Lombok. It is known for chicken cooked with a punchy, aromatic spice mixture before being grilled.

This version combines lime-marinated chicken with a paste of shallots, garlic, chilli, candlenuts and shrimp paste. Coconut milk gives the cooking liquid a creamy, savoury quality, while the final grilling adds char.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 42g protein, 10g carbs, 39g fat.

Chicken provides most of the protein, while coconut milk and cooking oil contribute much of the fat; the palm sugar adds a small amount of carbohydrate. Serve a moderate piece of chicken with rice and plenty of fresh vegetables to make a more balanced plate.

Build the spice base

Aromatics: Mash the shallots, garlic, chilli, candlenuts and shrimp paste together with the palm sugar and the second measure of salt. Fry the mixture in hot oil until fragrant before adding the coconut milk.

Heat: The single large chilli gives the dish some warmth, but its strength can vary. Keep the chilli whole when mashing if you want to be able to remove some of it before cooking.

Marinate before cooking

Lime and salt: Give the chicken about 20 minutes in the marinade, turning the pieces so they are coated. This is a short seasoning step rather than a long marinade.

Pieces: Cut the chicken into pieces of reasonably similar size so they are easier to cook evenly in the coconut milk.

Simmer until cooked through

Gentle cooking: Once the chicken is in the coconut milk mixture, keep it at a steady simmer and turn the pieces as needed. The recipe gives no exact cooking time, so use doneness rather than the clock as your guide.

Doneness: Check the thickest part of a piece near the bone; it should be cooked through with no raw-looking meat. Avoid relying on browning alone, as the chicken still needs to cook before grilling.

Finish with a char

Grilling: Grill the cooked chicken until its surface is nicely charred. Watch it closely, since the palm sugar and coconut milk coating can darken quickly.

Serving: Turn the pieces to colour them on more than one side, then serve while hot. Keep any remaining cooking sauce separate if you want to spoon it over the chicken.

What to serve alongside

Rice: Plain rice is a simple match for the rich coconut and salty, spicy sauce. It also makes the sauce easier to enjoy without adding another strongly seasoned side.

Fresh sides: Serve with crisp vegetables or a light, fresh salad to contrast with the grilled, savoury chicken.

Recipe notes & tips

• Mash the aromatics into a fairly even paste so they fry at a similar rate.
• Let the oil heat before adding the spice paste, and stir it often to prevent scorching.
• Bring the coconut milk to the boil, then keep the chicken at a steady simmer.
• Use a grill basket or well-oiled grates to make turning the chicken easier.
• Stay by the grill and turn the chicken as needed because the coating can char quickly.

Variations

• Adjust the chilli: Use less for a milder result or add more for extra heat.
• Use chicken thighs: Choose bone-in thighs for juicy portions, allowing for their size when checking doneness.
• Add lime at the table: Serve lime wedges alongside for a brighter finish.
• Serve with rice: Pair the chicken with plain rice to soak up the coconut sauce.
• Grill in batches: Cook smaller portions at a time if the grill is crowded.

Common mistakes to avoid

• Skipping the marinade: Give the chicken the full 20 minutes with lime juice and salt.
• Burning the spice paste: Stir it over hot oil only until fragrant, then move on to the coconut milk.
• Boiling too fiercely: Lower the heat after bringing the coconut milk to the boil so the chicken cooks steadily.
• Grilling chicken before it is cooked through: Simmer it until done before using the grill for char.
• Leaving the grill unattended: Check and turn the chicken frequently because its coating can darken fast.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in a covered pan with a splash of water or in the microwave; grill briefly afterwards if you want to refresh the char.

Frequently asked questions