Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas) recipe
All Recipes World Cuisine Recipes Asian Indonesian
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 caloriescarbohydrate: 17.4 gcholesterol: 93.9 mgfat: 33.2 gfiber: 1.8 gprotein: 29.9 gsaturatedFat: 8.1 gservingSize: -sodium: 134 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas)
Directions
-
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.
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.
Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.