Chicken with tasty spices

Bring your BBQ chicken to a whole new level with this flavourful Indonesian marinade. 

SERVES    4

PREPARATION   10MIN

COOKING  20

You'll need a brick and some aluminum foil to weigh the chicken down. 

Ingredients

• 1 whole chicken, butterflied

Marinade

• 
1 tbsp ground coriander seeds
• 1 thumb of ginger, sliced
• 2 thumbs of turmeric, sliced
• 3 sticks of lemongrass, white parts only, roughly chopped
• 4 kaffir lime leaves, torn
• 
3 tbsp oil 
• 3 tbsp Tamarind water (see note)

• 2 tsp salt
• 2 tbsp sugar 
• 3 tbsp coconut milk
• 10 cloves of garlic, peeled
• 12 shallots, peeled

Basting mixture

• 125 g butter, melted

• 5 tbsp kecap manis

Sambal Halilitan

• 5 shallots, roughly chopped
• 1 thumb of galangal, roughly chopped
• Handful of orange pepperocino chili, roughly chopped
• 3 small limes, juiced
• 2 tbsp sugar
• Salt and pepper to taste

Garnish

• handful of Thai basil
• steamed jasmine rice, to serve

Instructions

Marinading time: 3 hours or overnight

1. To make the marinade, add all the ingredients into a blender and pulse until smooth.
2. Spread the marinade onto the chicken and marinade for 30 minutes or overnight, if time permits.
3. Heat a barbecue to medium high, and lay the chicken, skin side down. Wrap a brick tightly with foil, and use it to weigh the chicken down and keep it flat against the grill. Grill until cooked halfway though, about 10 minutes
4. Meanwhile, make the sambal by grinding all the ingredients together into a rough paste.
5. Mix the kecap manis and the melted butter in a medium bowl. Flip the chicken over, and baste liberally with the butter mixture. Cook for another 10 minutes or until cooked through.
6. Serve the chicken on jasmine rice, garnished with sprigs of Thai basil, and with the sambal and extra kecap manis on the side.

Note: 

• Tamarind water can be made by soaking tamarind pulp in hot water for 5-10 minutes, or until infused. Strain and use the infused water.

 

Source:www.sbs.com.au