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Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas)


"This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad."
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1 h 32 m servings 487 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Cook's Note:
  • Substitute curry powder for the turmeric if desired.

Nutrition Facts

Per Serving: 487 calories; 33.2 g fat; 17.4 g carbohydrates; 29.9 g protein; 94 mg cholesterol; 134 mg sodium. Full nutrition

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Didn't have time to grill. Served it on rice. My husband said I could make it again, that's high praise.