Indonesian Grilled Chicken
Infused with the vibrant flavors of Southeast Asia, this Indonesian Grilled Chicken recipe is a feast for the senses. Juicy chicken is marinated in a rich blend of aromatic shallots, garlic, and ginger, complemented by earthy turmeric, fragrant coriander, and a touch of sweet kecap manis soy sauce. Coconut milk adds a creamy base to the marinade, while fresh lime juice and optional red chili provide a tangy and spicy twist. Each piece is grilled to perfection, developing a smoky char that enhances the bold flavors, and basted with a luscious, simmered marinade that doubles as a dipping sauce. Serve this succulent dish with steamed rice and fresh veggies for an irresistible dinner that transports you straight to the heart of Indonesia. Perfect for family meals or weekend BBQs, this recipe is guaranteed to impress with its balance of savory, sweet, and spicy notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Chicken (whole, cut into pieces or 8 drumsticks)
- 8 cloves Shallots
- 6 cloves Garlic
- 1 inch piece Ginger (peeled and chopped)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 3 tbsp Soy sauce (sweet or kecap manis)
- 1 cup Coconut milk
- 2 tbsp Palm sugar (or brown sugar)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 lime Juice of lime
- 2 large Fresh red chili (optional, for spice)
- 2 tbsp Vegetable oil
Instructions
Clean the chicken pieces and pat them dry with paper towels. Set aside.
Place the shallots, garlic, ginger, turmeric powder, coriander powder, and fresh red chili (if using) into a food processor or mortar and pestle. Grind into a smooth paste.
In a large mixing bowl, combine the spice paste, soy sauce, coconut milk, palm sugar, salt, black pepper, lime juice, and vegetable oil. Mix well to create the marinade.
Add the chicken pieces to the marinade and coat thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for better flavor.
Preheat a grill or grill pan over medium heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, but do not discard the marinade.
Grill the chicken pieces for about 20 minutes, turning occasionally to ensure even cooking and to get a beautiful char on the surface. Brush the chicken with the reserved marinade occasionally while grilling to keep it moist and flavorful.
Meanwhile, pour the remaining marinade into a small saucepan. Bring it to a boil and simmer for 5-7 minutes until slightly thickened. Use this as a basting sauce or as an optional side sauce for serving.
Once the chicken is fully cooked (internal temperature of 165°F/74°C), remove it from the grill and allow it to rest for a few minutes before serving.
Serve the Indonesian Grilled Chicken hot with steamed rice and fresh vegetables, or your choice of sides. Optionally garnish with lime wedges or fresh herbs.
Nutrition Facts
Calories |
2903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 74.9 g | ||
| Protein | 256.1 g | 512% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 310 mg | 24% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
