Lombok-Style Spicy Grilled Chicken

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A fiery, aromatic grilled chicken from the island of Lombok in eastern Indonesia, this Sasak specialty is butterflied and slathered with a coarse paste of fresh chilies, aromatic ginger, candlenuts, and shrimp paste before being charred over hot coals. The smoke and spice combine into a deeply savory, eye-watering dish traditionally served with steamed rice and a side of blistered greens.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 4 gSugar
• 42 gProtein
• 740 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken

• 1 whole young chicken (about 1.2 kg / 2.5 lb), butterflied and backbone removed
• 1 tablespoon lime juice
• 1 teaspoon fine sea salt
• 1 tablespoon coconut oil, melted

For the Lombok spice paste (base genep)

• 8 large red chilies, seeded and roughly chopped
• 6 bird's eye chilies, trimmed
• 6 shallots, peeled
• 4 garlic cloves, peeled
• 2 candlenuts, toasted until fragrant
• 1 teaspoon shrimp paste (terasi), wrapped and toasted
• 1 inch fresh kencur (aromatic ginger), peeled
• 1 inch fresh ginger, peeled
• 1 inch fresh turmeric, peeled (or 1 teaspoon ground turmeric)
• 1 teaspoon palm sugar, grated
• 1 teaspoon fine sea salt
• 3 tablespoons coconut oil, plus more for brushing

To serve

• 4 cups steamed jasmine rice
• 1 lime, cut into wedges
• Crispy fried shallots, for garnish

Directions

1. Prepare the chicken: pat the butterflied chicken dry, rub all over with lime juice, salt, and melted coconut oil. Let sit at room temperature for 15 minutes while you make the paste.
2. Make the spice paste: combine the red chilies, bird's eye chilies, shallots, garlic, candlenuts, toasted shrimp paste, kencur, ginger, turmeric, palm sugar, and salt in a food processor. Pulse to a coarse, slightly wet paste, then work in the 3 tablespoons coconut oil until incorporated. Set aside 1/3 cup of the paste for basting; the remainder will coat the chicken.
3. Preheat a charcoal or gas grill to medium-high heat (around 200°C / 400°F). If using a charcoal grill, let the coals burn until they are covered with a thin layer of white ash.
4. Place the chicken skin-side down on the grill and cook for 10 minutes, flipping halfway, until lightly charred and nearly cooked through. Move to a cooler part of the grill if the skin begins to flare.
5. Brush the chicken generously with the larger portion of spice paste, working it into every crevice and under the skin where possible. Reserve the 1/3 cup of paste for basting during the final minutes.
6. Continue grilling the chicken, turning every 2-3 minutes and basting with the reserved paste, for another 10-15 minutes until the paste is dark, smoky, and slightly crusty, and an instant-read thermometer inserted into the thickest part of the thigh reads 82°C / 180°F.
7. Transfer the chicken to a cutting board, loosely tent with foil, and let rest for 5 minutes to allow the juices to redistribute.
8. Cut the chicken into serving pieces with a cleaver or sharp knife, pile onto a platter, spoon any pooled juices over the top, and garnish with crispy fried shallots and lime wedges. Serve immediately with steamed jasmine rice.

Cook’s Notes

• Authentic Taliwang uses a young free-range chicken (ayam kampung) weighing about 1 kg; the smaller bird absorbs the paste faster and stays juicier on the grill.
• Control the heat carefully by adjusting the number of chilies—traditional versions are extremely spicy, so start with fewer bird's eye chilies if you are sensitive to heat.
• If you do not have a grill, sear the chicken in a cast-iron skillet over high heat and finish in a 200°C oven for 12 minutes, brushing with paste in the last 5 minutes.
• Candlenuts can be substituted with an equal amount of raw macadamia nuts or blanched almonds for a similar creamy texture.
• For an authentic Lombok meal, serve alongside plecing kangkung (water spinach in tomato-chili sauce) and a simple cucumber salad to balance the heat.

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