Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) recipe

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Ingredients

4 shallots, halved
1 red bell pepper, chopped
3 fresh red chile peppers, or more to taste
1 stalk lemongrass, white part sliced
5 macadamia nuts
2 cloves garlic
1 teaspoon chopped fresh ginger
1 teaspoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
¼ cup vegetable oil
4 chicken legs
½ cup light coconut milk

Nutrition Info

486.9 calories
carbohydrate: 17.4 g
cholesterol: 93.9 mg
fat: 33.2 g
fiber: 1.8 g
protein: 29.9 g
saturatedFat: 8.1 g
servingSize: -
sodium: 134 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.

  2. Heat oil in a large skillet over medium heat. Add spice paste, cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet, stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.

  3. Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

Recipe Yield

4 servings

Recipe Note

This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad.

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