Ingredients

  • Serves 4 people
  • for the marinade paste:

    1 tbsp turmeric, peeled

    2 shallots, peeled

    3 cloves garlic, peeled

    3 birds eye chili

    1 tbsp palm sugar

    white pepper (a pinch)

    4 tbsp vegetable oil

    2 tbsp fish sauce

    2 tbsp kecap manis 

     

  • For the coconut sambal:

    1 tbsp fish sauce

    ¼ cup desiccated coconut

    2 birds eye chilis, sliced

    3 red shallots, peeled and sliced

    2 kaffir lime leaves, chiffonade

    1 tbsp oil

    1 lime, juice

     

  • To serve:

    steamed rice 

Diana Chan's Balinese Grilled Chicken & Coconut Sambal
Recipe Courtesy of
Asian Food Network

Diana Chan's Balinese Grilled Chicken & Coconut Sambal

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Impress your family and friends with this Balinese Grilled Chicken at your next barbecue. Seasoned with a marinade packed with classic Indonesian flavors, the tender juicy chicken tastes best when it's grilled over charcoal. Serve with a bowl of rice, and coconut sambal for a spicy kick.
  • Medium
  • 15 min
  • 25 min
  • 15 min
  • 4 steps
  • 17 Ingredients
  • Medium
  • 4 steps
  • 17 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. Make the marinade paste

    • Using a larger mortar and pestle, roughly pound all the paste ingredients, except for the vegetable oil, kecap manis and fish sauce. You can also use a food processor for this. 
    • Transfer the paste into a bowl and add the fish sauce, kecap manis and vegetable oil. Taste the paste to ensure the flavours are well balanced.


  2. Marinate the chicken

    • Make sure the chicken is dry. 
    • Rub the marinade all over the chicken and set aside for at least 3 hours, or if possible, overnight.  
    • Reserve a portion of the marinade for basting.


  3. Grill the chicken

    • Place the chicken, bone side down, over medium heat and grill the chicken whilst continually brushing the chicken with the marinade.
    • Cook for 20-25 minutes or until chicken is cooked through.
    • You can cook the chicken bone side down on the grill for longer, the bones will withstand the heat more than the flesh side. Try to cook through the bone for 60-70% of the cooking time, which will help to prevent too much charring.


  4. Make the Coconut Sambal

    • Combine the coconut sambal ingredients in a bowl and stir to combine. 


Plate and Serve!

To serve the chicken, chop into smaller pieces. Serve with the coconut sambal and steamed rice.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • for the marinade paste:

      1 tbsp turmeric, peeled

      2 shallots, peeled

      3 cloves garlic, peeled

      3 birds eye chili

      1 tbsp palm sugar

      white pepper (a pinch)

      4 tbsp vegetable oil

      2 tbsp fish sauce

      2 tbsp kecap manis 

       

    • For the coconut sambal:

      1 tbsp fish sauce

      ¼ cup desiccated coconut

      2 birds eye chilis, sliced

      3 red shallots, peeled and sliced

      2 kaffir lime leaves, chiffonade

      1 tbsp oil

      1 lime, juice

       

    • To serve:

      steamed rice 

    Nutrition
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