📝 About This Recipe
Hailing from the island of Lombok, Ayam Bakar Taliwang is a legendary Indonesian grilled chicken dish known for its bold, spicy, and smoky profile. This recipe features a young spring chicken marinated in a complex paste of bird's eye chilies, shrimp paste, and aromatic kencur (aromatic ginger), then grilled to charred perfection. It is a sensory explosion that balances heat, umami, and a subtle sweetness that defines the vibrant street food culture of Indonesia.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Spring Chicken (Kampung Chicken) (approx. 800g-1kg, butterflied/spatchcocked)
- 2 tablespoons Lime Juice (from fresh kaffir or key limes)
- 1 teaspoon Salt (for initial rub)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 5 pieces Red Long Chilies (seeded for less heat if desired)
- 5-10 pieces Thai Bird's Eye Chilies (adjust to your spice tolerance)
- 4 pieces Candlenuts (toasted)
- 2 cm Aromatic Ginger (Kencur) (peeled and sliced)
- 1 tablespoon Shrimp Paste (Terasi) (toasted until fragrant)
- 1.5 tablespoons Palm Sugar (shaved)
Braising and Grilling
- 250 ml Coconut Milk (thin or medium consistency)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
Clean the chicken and butterfly it by cutting through the breastbone and pressing it flat. Rub with lime juice and salt, then let it marinate for 15 minutes to remove any odors.
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2
Prepare the spice paste by blending shallots, garlic, all chilies, toasted candlenuts, kencur, and toasted shrimp paste in a food processor until it forms a smooth, vibrant red paste.
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3
Heat 3 tablespoons of oil in a large wok or deep pan over medium heat. Sauté the spice paste along with the lemongrass and kaffir lime leaves until the oil begins to separate from the paste (pecah minyak) and the raw smell is gone.
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4
Add the palm sugar and a pinch of salt to the paste, stirring until the sugar is fully dissolved and caramelized.
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5
Carefully place the chicken into the wok, coating it thoroughly with the sautéed spices. Sear the chicken for 2-3 minutes on each side.
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6
Pour in the coconut milk. Reduce the heat to low-medium and simmer the chicken, covered, for about 20-25 minutes. Flip the chicken halfway through to ensure even cooking and flavor absorption.
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7
Once the chicken is tender and the liquid has reduced to a thick, oily sauce (the glaze), remove the chicken from the pan and set aside. Keep the remaining sauce for basting.
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8
Prepare your charcoal grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the chicken on the grill. Baste generously with the remaining thick spice sauce from the wok.
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10
Grill for 3-5 minutes per side, basting frequently, until you achieve beautiful charred spots and the aroma is irresistible.
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11
Remove from heat and let the chicken rest for 5 minutes before cutting to ensure the juices redistribute.
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12
Serve warm, drizzled with any remaining sauce and a final squeeze of fresh lime.
💡 Chef's Tips
For the most authentic flavor, use 'Ayam Kampung' (free-range spring chicken) as it has a firmer texture and richer taste. Always toast your shrimp paste (terasi) before blending; this transforms the pungent smell into a deep, savory umami. If you cannot find kencur (aromatic ginger), you can omit it, but the flavor will lose its signature Taliwang 'earthiness'. Don't skip the braising step in coconut milk; this ensures the chicken is juicy and fully infused with spices before it hits the grill. Control the heat by removing the seeds from the large red chilies, but keep the bird's eye chilies for that authentic Lombok kick.
🍽️ Serving Suggestions
Serve with 'Pelecing Kangkung' (water spinach with spicy tomato sambal) for the traditional Lombok experience. Pair with a mound of steaming jasmine rice to soak up the spicy oils. Add a side of 'Lalab' (fresh raw vegetables like cucumber and cabbage) to help cool down the palate. Serve with crispy fried shallots sprinkled over the top for extra texture. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect counterpoint to the heat.