Modern
Asia Unplated
From
Asia Unplated
season
2
episode
4
Balinese Grilled Chicken & Coconut Sambal
With
Jerry Mai
Jerry Mai shares her simple but delicious Balinese Grilled chicken with Coconut Sambal. Add whatever rice, noodle, bread you want to make this a stunning shared family meal.
SERVES
4
About this recipe
The flavours of Bali, sweet, salty, spicy, and always packing a punch. This simple but delicious Balinese Grilled chicken with Coconut Sambal. Add whatever rice, noodle, bread you want to make this a stunning shared family meal.
Head to our Youtube Channel for to watch the video version
Ingredients
1 size 10 chicken, butterflied
For the coconut sambal: 1 tablespoon fish sauce
For the coconut sambal: 1 tablespoon desiccated coconut
For the coconut sambal: 2 birds eye chilli, sliced
For the coconut sambal: 2 red shallots, peeled and sliced
For the coconut sambal: 2 kaffir lime leaf, chiffonade
For the coconut sambal: 3 tablespoon vegetable oil
For the coconut sambal: 1 lime, juice
For the paste: 1 tablespoon turmeric, peeled
For the paste: 2 shallots, peeled
For the paste: 3 cloves garlic, peeled
For the paste: 3 birds eye chilli
For the paste: 2 tablespoon ginger, peeled
For the paste: 1 tablespoon palm sugar
For the paste: pinch pepper
For the paste: 3 tablespoon vegetable oil
For the paste: 2 tablespoon fish sauce
Method
First make the paste by roughly pounding the paste ingredients, except vegetable oil and fish sauce, in a large mortar and pestle or food processor.
Transfer the paste into a bowl and add the fish sauce and vegetable oil. Set aside.
Combine the coconut sambal ingredients. Set aside.
Make sure the chicken is dry and rub the marinade all over the chicken. Set aside for at least 30 mins to marinate.
Grill the chicken on the BBQ or over charcoal for best flavour. Place the chicken bone side down over medium heat and grill for 15 minutes, then turn over to the breast side and cook for a further 10-15 minutes or until chicken is cooked.
Keep brushing the chicken with the marinade while cooking. When the chicken is cooked, rest for 10-15 minutes.
To serve, chop the chicken into smaller pieces and serve with the coconut sambal and some steamed rice.
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