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.
Ingredients
Directions
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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.
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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.
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Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
