Indo-Style Braised Grilled Chicken Leg
Indo-Style Braised Grilled Chicken Leg
Enjoy this quick and easy Indonesian-inspired recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 20 minutes
  • Cooking Time 45 minutes
  • Yield 3 servings
  • Spice Paste:
  • 20 Red chillies
  • 10 Bird’s eye chillies
  • 10 Shallots
  • 12 Garlic cloves
  • 6 teaspoons grated Ginger
  • Grilled Chicken:
  • 3 tablespoons Cooking oil
  • 4 Chicken legs
  • Water (enough to submerge the chicken)
  • 1–2 tablespoons Lime juice
  • 2 Tomatoes, diced
  • 2 Kaffir lime leaves
  • 1 Lemongrass stalk
  • 2 Basil sprigs
  • Salt, to taste
  • Sugar to taste
  1. Preheat the oven to 180°C to 200°C
  2. Blend the spice paste ingredients together until it forms a smooth paste
  3. In a pan, use some cooking oil to fry the spice paste until fragrant for about 8 to 10 minutes, then add in the chicken legs and enough water to cover the chicken legs
  4. When the chicken is half cooked, remove from the pan and grill in the oven until nicely charred. You can also barbeque or fry the chicken in the pan until cooked. Remove from pan once cooked
  5. In the same pan, add in the lime juice, tomatoes, kaffir lime leaves, lemongrass and basil, cook until the sauce reduces then season with salt and sugar
  6. Plate the chicken and pour sauce over the chicken and allow to sit for 30 minutes before serving

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