Spicy Grilled Chicken
Spicy Grilled Chicken
Enjoy this quick and easy Indonesian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 50 minutes
  • Yield 6 servings
  • 1 Chicken, about 1 kg
  • 2 tablespoons Dark soy sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon ground Black pepper
  • 2 teaspoons Salt
  • 2 teaspoons White pepper
  • Paste:
  • 6 fresh Red chillies
  • 10 medium Shallots
  • 10 cloves Garlic
  • 240 millilitres Water
  • Salad:
  • 1 Cucumber, sliced
  • ¼ Cabbage, sliced
  • ¼ Green apple, sliced
  • 1 Red chilli, chopped
  • ½ each Red bell pepper and Yellow bell pepper, sliced thinly
  • ½ Carrot, julienned
  • ½ Persimmon, julienned
  • 6-8 Cherry tomatoes, halved
  • ¼ Pomegranate, broken into small pieces
  • Salad Dressing:
  • 4 tablespoons Vinegar
  • 4 tablespoons Lemon juice
  • 2 tablespoons Sesame oil
  • Salt, to season
  • Pepper, to season
  • ½ cup Cilantro, chopped
  1. Cut the chicken into serving-size portions and score the skin and flesh. Marinate the chicken with 2 tablespoons of dark soy sauce and soy sauce, 1 tablespoon of ground black pepper, 2 teaspoons of salt and white pepper
  2. Combine the paste ingredients in a blender and process to a paste-like consistency. It should be thick enough to stick onto the chicken
  3. Rub an even coat of the paste over the chicken and refrigerate for at least 1 hour or if you have time, it would be best to keep it refrigerated overnight
  4. Bake the chicken in the oven at 180°C for 35 minutes. Grill the chicken, skin side up until the chicken is golden brown, for about 5 minutes
  5. For the salad, slice the cucumber, cabbage and green apple. Chop the red chilli, red and yellow bell peppers. Julienne the carrot and persimmon. Cut the tomatoes into halves and break the pomegranate into small parts
  6. To make the salad dressing, combine the vinegar, lemon juice, sesame oil, salt, pepper and cilantro in an empty jar and shake hard to mix well
  7. When you are ready to serve, mix all the vegetables together and drizzle the salad dressing on top, then serve alongside the chicken

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