Indonesian
Ayam Taliwang
A Lombok-style grilled chicken coated in a hot, smoky bumbu of chilies, shallots, kencur, and roasted shrimp paste. The chicken is first cooked with the spice paste, then grilled and basted until deeply red, glossy, and lightly charred.
Watch it madetanboy kun · 30:44
Ingredients
- Small ayam kampung or free-range chicken, butterflied600g
- Lime juice1 tbsp
- Salt1 tsp, divided
- Coconut oil2 tbsp
- Shallots, peeled8
- Garlic cloves, peeled4
- Large red chilies, seeded if preferred5
- Bird's eye chilies4
- Candlenuts2
- Fresh kencur, peeled2 cm piece
- Roasted terasi1 tsp
- Ripe tomato, chopped1 small
- Palm sugar, shaved1 tsp
- Thick coconut milk120 ml
- Tamarind water1 tbsp
- Banana leaf or neutral oil for grillingas needed
Method
- Rub the butterflied chicken with lime juice and 1/2 tsp salt, then let it stand for 15 minutes.
- Grind the shallots, garlic, large red chilies, bird's eye chilies, candlenuts, kencur, roasted terasi, tomato, palm sugar, and remaining 1/2 tsp salt into a coarse spice paste.
- Heat the coconut oil in a wok or heavy pan over medium heat and sauté the spice paste until it smells cooked, darkens slightly, and the oil begins to separate.
- Add the chicken and turn it several times so the bumbu coats every surface.
- Pour in the coconut milk and tamarind water, then simmer gently for 20 to 25 minutes, turning once or twice, until the chicken is nearly cooked and the sauce has reduced to a thick paste.
- Prepare a charcoal grill, or heat a grill pan until very hot; lightly oil the grate or line it with banana leaf.
- Grill the chicken skin-side down first, basting often with the reduced bumbu, until the skin is charred in spots and fragrant.
- Turn and grill the other side, continuing to baste, until the chicken is cooked through and the spice coating is thick, red, and smoky.
- Rest the chicken for 5 minutes, then chop into serving pieces and spoon any remaining grilled bumbu over the top.
Common questions
Can I substitute kencur, candlenuts, or terasi in Ayam Taliwang?
Yes, but the flavor changes. Use galangal or a little extra ginger for kencur, cashews or macadamias for candlenuts, and a small amount of shrimp paste or anchovy paste for terasi. Keep the amounts modest so the sambal stays balanced.
How long should I marinate and cook the chicken for the best result?
A 15-minute lime-salt rest is enough for the classic method, though 30 minutes is fine. Simmer the chicken 20 to 25 minutes until nearly cooked, then grill it 3 to 6 minutes per side, basting often, until nicely charred and cooked through.
What are the most common mistakes when making Ayam Taliwang?
The biggest mistakes are burning the spice paste, boiling the chicken too hard, and grilling with too little sauce. Cook the bumbu over medium heat until fragrant, simmer gently, and keep basting so the chicken stays coated and doesn’t dry out.
Can I make Ayam Taliwang ahead and how should I store leftovers?
Yes. Cook the chicken and sauce, cool quickly, then refrigerate in a covered container for up to 3 days. Reheat gently in a pan or oven with a splash of water. Freeze for up to 2 months, though the grilled skin softens.
What should I serve with Ayam Taliwang?
Serve it with warm steamed rice, lalapan or simple cucumber slices, and maybe plecing kangkung or other blanched greens. A little extra sambal or lime on the side helps balance the rich, spicy, smoky chicken.