Spicy Grilled Chicken
Spicy Grilled Chicken
Get this quick, easy and spicy grilled chicken recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 1 litre / 32 fl oz / 4 cups Coconut cream (santan pekat)
  • 1 kilogram / 2 lb 3 oz Chicken, cleaned and halved lengthwise
  • 2 Lemongrass (serai), bruised
  • ½ teaspoon Turmeric leaves, finely sliced
  • 1 tablespoon Cumin powder
  • 1 tablespoon minced Garlic (depends on the size of chicken)
  • 1 tablespoon minced Ginger (depends on the size of chicken)
  • 1 cup Water
  • 2 tablespoons Tamarind juice (assam juice) - mix tamarind pulp with hot water, strain
  • Salt to taste
  • Sugar to taste
  • Salad:
  • 2 Torch ginger bud (bunga kantan), thinly sliced
  • 1 Calamansi lime (limau kalamansi, limau kasturi)
  • 1 Red onion, thinly sliced
  • Handful of Mint leaves (daun pudina), thinly sliced
  • Handful of Laksa leaves or Vietnamese mint (daun kesum), thinly sliced
  • Handful of Thai basil leaves (daun selasih), thinly sliced
  • 2 handfuls of Bean sprouts (tauge)
  • 4 Red chillies, thinly sliced (optional)
  • Spice Paste (to be finely grounded):
  • 2 tablespoons dried Chilli paste (sambal cili kering) - soften 6 dried Chillies in hot water, drain, and blend
  • 4 Shallots (red onion), peeled
  • 3 Garlic cloves, peeled
  • 2.5 cm / 1 inch Ginger, peeled
  • 6 cm / &frac212; inches Galangal (lengkuas or blue ginger), peeled, sliced and bruised
  • 1 Lemongrass (serai), sliced
  • 10 Candlenuts
  • 1 teaspoon Fenugreek seeds
  • 2.5 cm / 1 inch Turmeric, peeled (optional)
  • 1 cup Water
  1. Marinade chicken with minced ginger and minced garlic for 1 hour
  2. Place spice paste in a large pot
  3. Add in coconut cream and water. Stir through simmer for 20 minutes
  4. Add in chicken, lemongrass, cumin powder, turmeric leaves, and tamarind juice
  5. Make certain the chicken is well coated, then season to taste with salt and sugar
  6. Simmer for 30 minutes, stirring and turning regularly. Add a little water to prevent sticking, but liquid level in the pot should always be as low as possible
  7. Remove chicken from gravy and charcoal or oven, and grill it for 10 minutes, basting frequently with gravy from the pot
  8. Place grilled chicken on a serving plate
  9. Return pot to the stove and lower the temperature of the remaining gravy to medium-low heat, stirring constantly, until it thickens
  10. When the gravy is ready, remove from the heat and spoon over chicken
  11. Garnish as desired with turmeric leaves and serve immediately
  1. Salad:
  2. Mix all ingredients together with salt and lime juice

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