Entree: Indonesia – Lombok – Ayam Taliwang (Spicy Lombok-style grilled or roasted chicken coated in a fiery chili-shrimp paste and garlic marinade)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, butterflied (spatchcocked), about 2 lb (900 g)
- 8 large red chilies, stems removed (approximately 4 oz / 115 g)
- 6 bird’s eye chilies, stems removed (approximately 0.7 oz / 20 g)
- 6 shallots, peeled (approximately 4 oz / 115 g)
- 4 cloves garlic (approximately 0.5 oz / 15 g)
- 2 tsp (10 g) roasted shrimp paste (terasi), toasted if possible
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 tbsp (15 ml) tamarind paste or the juice of 1 lime
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (120 ml) water to adjust paste consistency
- 1 tsp (5 g) salt, or to taste
- Fresh lime wedges and sliced cucumber, for serving

Instructions

1. In a blender or mortar and pestle, combine red chilies, bird’s eye chilies, shallots, garlic, roasted shrimp paste, palm sugar, tamarind paste (or lime juice), 1 tbsp (15 ml) oil, salt, and 1/2 cup (120 ml) water; blend to a coarse to smooth paste depending on preference.
2. Rub the chili-shrimp paste all over the butterflied chicken, under the skin where possible, and let marinate at least 30 minutes or up to 4 hours in the refrigerator.
3. Preheat a grill to medium-high or preheat the oven to 425°F (220°C) with a rack; if grilling, oil the grates. Reserve 2–3 tbsp (30–45 ml) of the paste for basting.
4. Grill or roast the chicken skin-side down first, then flip periodically, basting frequently with remaining oil and reserved paste, until charred in spots and internal temperature reaches 165°F (74°C), about 25–35 minutes depending on heat and chicken size.
5. Remove from heat and let rest 5 minutes; squeeze lime over the chicken, carve, and serve with steamed rice, cucumber slices, and extra lime wedges.