Indonesian Spicy Chicken Barbeque (Ayam Bakar Pedas)

Chicken legs are simmered in a coconut-milk based sauce then grilled in this Indonesian barbeque recipe full of spicy, aromatic flavors.

• Preparation Time: 25 mins
• Cooking Time: 52 mins
• Total Time: 1 hr 17 mins
• Calories: 487 Calories

Ingredients

• ¼ cup vegetable oil
• salt to taste
• 2 cloves garlic
• 1 red bell pepper, chopped
• ½ teaspoon ground turmeric
• 4 chicken legs
• 1 teaspoon white sugar, or to taste
• 1 teaspoon chopped fresh ginger
• ½ cup light coconut milk
• 4 shallots, halved
• 3 fresh red chile peppers, or more to taste
• 1 stalk lemongrass, white part sliced
• 5 macadamia nuts

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.

Step 3

Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.

Step 4

Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.

Step 5

Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.