Entree: Indonesia – Flores & Timor – Ayam Taliwang (Spicy grilled or roasted Lombok-style chicken with a fiery chili-shallot paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, butterflied or halved, approx. 3 lb (1.3 kg)
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- 10 red chilies, seeded if desired, approx. 2 oz (60 g)
- 6 shallots, peeled, approx. 3 oz (90 g)
- 4 cloves garlic, approx. 0.5 oz (15 g)
- 2 candlenuts (or 2 tbsp macadamia nuts), approx. 10 g
- 1 tsp (5 g) toasted terasi (shrimp paste)
- 1 tbsp (15 ml) tamarind paste diluted with 1 tbsp (15 ml) water
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) vegetable oil for frying the paste
- 2 kaffir lime leaves, shredded (optional)
- Juice of 1 lime, about 2 tbsp (30 ml)
- Fresh cilantro or sliced scallions for garnish (optional)
- Lime wedges to serve

Instructions

1. Prepare the chicken by spatchcocking or halving and patting dry. Lightly score the skin and season with 1/2 tsp (2.5 g) salt and a little oil; let rest while you make the paste.
2. In a food processor or mortar and pestle, blend the red chilies, shallots, garlic, candlenuts, toasted shrimp paste, ground coriander, and remaining 1/2 tsp (2.5 g) salt into a coarse paste.
3. Heat 2 tbsp (30 ml) vegetable oil in a small skillet over medium heat. Fry the chili-shallot paste, stirring, until fragrant and oil separates, about 5–7 minutes. Stir in the tamarind, palm sugar, and shredded kaffir lime leaves if using; cook 1–2 minutes more. Remove from heat and let cool slightly.
4. Rub about two-thirds of the cooked sambal all over the chicken, working it into scores and cavities. Reserve the remaining sambal for basting and serving.
5. Grill over medium-high heat on a charcoal or gas grill, skin-side down first, basting occasionally with oil, until nicely charred and cooked through, about 20–30 minutes depending on size; finish with indirect heat until internal temperature reaches 165°F (74°C). Alternatively, roast in a preheated oven at 425°F (220°C) on a wire rack for 30–40 minutes, basting once or twice, then broil briefly to char the skin.
6. When cooked, brush the chicken with the reserved sambal and squeeze the lime juice over the top. Let rest 5 minutes, then carve.
7. Serve hot with steamed rice, extra sambal on the side, lime wedges, and a garnish of cilantro or sliced scallions.