Ayam Bakar Taliwang
In this recipe
About this recipe
Ayam Bakar Taliwang is Lombok’s fiery grilled chicken, coated in a red chili paste with shrimp paste and tomato. It is boldly spicy by design.
Young chicken cooks more tenderly on the grill. Baste often so the paste caramelizes without drying the meat.
For family tables, reserve a milder portion of paste before adding the full chili load.
Prep & cook time
- Prep25 minutes
- Cook35 minutes
- Total60 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Blender
- Grill or oven broiler
- Basting brush
- Skillet for sautéing paste
Ingredients
- 1 young chicken (about 1 kg), butterflied or cut
- 12–20 red chilies (to taste)
- 8 shallots
- 5 cloves garlic
- 1 teaspoon toasted shrimp paste
- 1 tomato
- 1 1/2 teaspoons salt
- 2 tablespoons oil
- Lime, for serving
Directions
- Blend chilies, shallots, garlic, tomato, shrimp paste, and salt into a paste.
- Sauté the paste in oil until fragrant and the oil separates. Cool slightly.
- Coat the chicken thoroughly. Marinate at least 20 minutes (overnight is better).
- Preheat the grill or broiler to medium so the paste can caramelize without burning.
- Grill or broil, basting with leftover paste, until cooked through and charred in spots, 25–35 minutes.
- Rest 5 minutes. Serve with lime and rice.
Kitchen tips
- Butterfly the chicken for even cooking.
- If using an oven, finish under the broiler for color.
- Oil the grill grates to reduce sticking.
- Serve plenty of cucumber and rice to temper the heat.
Serve with
- Plecing kangkung
- Warm rice
- Cucumber
- Sambal ekstra
How to store
Keeps 2 days refrigerated. Reheat covered in the oven with a little water, then uncover to re-crisp.
Common mistakes
- Grilling on fierce heat so the paste burns before the chicken cooks.
- Skipping the sauté of the paste, leaving a raw chili taste.
- Using a very large tough chicken without enough marinating time.