📝 About This Recipe
Hailing from the North Sulawesi province of Gorontalo, Ayam Iloni is a masterpiece of Indonesian coastal cuisine that elevates grilled chicken to new heights. Unlike standard grilled chicken, this dish is braised in a rich, spice-laden coconut milk reduction before being charred over an open flame, resulting in meat that is incredibly tender and infused with smoky, aromatic flavors. The hallmark of a perfect Iloni is the balance between the creamy sweetness of coconut and the vibrant kick of ginger, turmeric, and local chilies.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8-10 pieces, skin on)
- 2 tablespoons Lime Juice (for marinating)
- 1 teaspoon Salt (for initial rub)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 5-8 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 4 pieces Candlenuts (toasted)
- 2 cm Fresh Turmeric (peeled and sliced)
- 3 cm Fresh Ginger (peeled)
Aromatics and Liquid
- 500 ml Thick Coconut Milk (fresh is best, or high-quality canned)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 leaves Kaffir Lime Leaves (torn slightly to release oils)
- 1 piece Turmeric Leaf (tied in a knot (optional but authentic))
- to taste Salt and White Pepper
- 3 tablespoons Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry. Rub with lime juice and 1 teaspoon of salt, then let sit for 15 minutes to remove any odors and tenderize the meat.
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2
Prepare the spice paste by blending shallots, garlic, chilies, toasted candlenuts, turmeric, and ginger with a splash of water or oil until completely smooth.
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3
Heat 3 tablespoons of oil in a large wok or deep pan over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the solids (tanak).
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4
Add the bruised lemongrass, kaffir lime leaves, and turmeric leaf to the pan. Stir-fry for another 2 minutes until the aromatics are wilted and smelling wonderful.
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5
Add the chicken pieces to the pan. Stir well to coat every piece of chicken with the spice paste. Cook until the chicken changes color from pink to opaque.
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6
Pour in the thick coconut milk. Stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low-medium.
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7
Cook the chicken in the coconut milk, stirring occasionally to prevent the bottom from burning. Continue this braising process for about 25-30 minutes until the chicken is tender and the sauce has thickened significantly into a rich gravy.
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8
Season with salt and white pepper. Taste the sauce; it should be savory, creamy, and slightly spicy.
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9
Once the sauce has reduced and thickened (it should cling to the chicken), remove the chicken pieces from the pan and set aside. Keep the remaining thick sauce in the pan for basting.
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10
Prepare a charcoal grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates.
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11
Place the chicken on the grill. Brush generously with the remaining thick coconut spice sauce. Grill for 3-5 minutes per side until you see beautiful charred spots and the sauce caramelizes.
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12
Remove from heat and give the chicken one final brush of the sauce before serving for maximum flavor impact.
💡 Chef's Tips
Always toast your candlenuts before blending; this releases their natural oils and prevents a raw, bitter taste. If the coconut milk starts to curdle, lower the heat immediately and stir constantly in a figure-eight motion. For the most authentic flavor, use a charcoal grill to get that distinct 'smoky' aroma that defines Gorontalo street food. You can substitute candlenuts with macadamia nuts if you cannot find them at your local Asian grocer. Don't rush the braising step; the 'ungkep' (braising) process is what ensures the spices penetrate deep into the chicken bone.
🍽️ Serving Suggestions
Serve hot with a side of 'Nasi Kuning' (Indonesian turmeric rice) for a festive look. Accompany with 'Sabu-Sabu' (a clear vegetable soup) to balance the richness of the coconut milk. Add a side of 'Dabu-Dabu' salsa (fresh tomato, chili, and lime) for a bright, acidic contrast. Serve with steamed jasmine rice and fried tempeh for a complete Indonesian meal. A cold glass of iced lemongrass tea is the perfect palate cleanser for this spicy dish.