📝 About This Recipe
Hailing from the island of Lombok, Ayam Taliwang is a legendary Indonesian grilled chicken dish known for its bold, spicy, and deeply aromatic profile. This culinary masterpiece features a young spring chicken marinated in a robust paste of bird's eye chilies, aromatic ginger, and toasted shrimp paste, then grilled to smoky perfection. It is a harmonious explosion of heat, umami, and citrusy brightness that captures the adventurous spirit of West Nusa Tenggara cuisine.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Kampung Chicken (Spring Chicken) (approx. 800g-900g, butterflied/spatchcocked)
- 2 tablespoons Lime Juice (from fresh kaffir lime or calamansi)
- 1 teaspoon Salt (for initial marination)
- 4 tablespoons Cooking Oil (for sautéing the spice paste)
- 200 ml Coconut Milk (thick consistency)
Bumbu Rujak (Spice Paste)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 6 pieces Red Long Chilies (seeded for less heat)
- 5-10 pieces Bird's Eye Chilies (adjust to your spice tolerance)
- 4 pieces Candlenuts (toasted)
- 1.5 teaspoons Shrimp Paste (Terasi) (toasted until fragrant)
- 2 cm Aromatic Ginger (Kencur) (peeled and sliced)
- 1 tablespoon Palm Sugar (shaved)
Aromatics & Seasoning
- 2 stalks Lemongrass (bruised and knotted)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Clean the chicken and spatchcock it by cutting along the backbone and pressing the breastbone flat. Rub with lime juice and 1 teaspoon of salt, then let it marinate for 15 minutes to remove any gamey scents.
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2
In a blender or food processor, combine shallots, garlic, all chilies, toasted candlenuts, toasted shrimp paste, aromatic ginger, and palm sugar. Blend into a smooth, vibrant red paste, adding a splash of oil if needed.
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3
Heat 4 tablespoons of oil in a large wok or pan over medium heat. Sauté the blended spice paste along with the bruised lemongrass and kaffir lime leaves.
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4
Cook the spice paste for about 8-10 minutes, stirring constantly, until the oil starts to separate (pecah minyak) and the raw smell of chilies disappears.
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5
Add the chicken to the pan. Sear the chicken with the spices for 3 minutes on each side until the skin begins to tighten.
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6
Pour in the thick coconut milk and season with salt. Lower the heat to medium-low and cover the pan.
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7
Simmer the chicken in the sauce for 20-25 minutes, turning occasionally, until the chicken is tender and the sauce has thickened into a rich, oily glaze.
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8
Remove the chicken from the pan, but keep the remaining sauce. Prepare your charcoal grill or a cast-iron grill pan over medium-high heat.
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9
Place the chicken on the grill. Brush generously with the reduced spice sauce from the pan.
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10
Grill for 3-5 minutes per side, basting frequently, until you achieve beautiful charred spots and a deep smoky aroma.
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11
Transfer the chicken to a serving platter. Pour any remaining thickened sauce over the top for an extra punch of flavor.
💡 Chef's Tips
Use a young 'Kampung' (free-range) chicken if possible; its smaller size and firmer texture are traditional for this dish. Don't skip toasting the shrimp paste (terasi) and candlenuts, as this step is crucial for achieving the authentic nutty, umami depth. The 'Kencur' (aromatic ginger) is the signature flavor of Taliwang; if you can't find it fresh, use 1/2 teaspoon of powder, but never omit it. If the chicken is browning too fast on the grill, move it to a cooler zone; you want a char, not a burn, to keep the meat juicy.
🍽️ Serving Suggestions
Serve alongside 'Pelecing Kangkung' (water spinach with spicy tomato sambal) for the most authentic Lombok experience. Pair with a mound of steaming jasmine rice to soak up the spicy, coconut-infused sauce. Add a side of 'Beberuk Terung' (a fresh, raw eggplant and shallot salad) to provide a cooling contrast to the heat. Enjoy with a cold glass of iced tea or fresh coconut water to balance the fiery chili kick.