Ayam Taliwang

Ingredients

• 1 whole young chicken (about 1.2 kg), halved and flattened
• 8 red chilies
• 4 bird's eye chilies (or to taste)
• 6 shallots
• 4 garlic cloves
• 1 tsp shrimp paste (terasi)
• 1 tbsp tamarind pulp soaked in 2 tbsp water, strained
• 1 tbsp palm sugar
• 2 tbsp vegetable oil
• Salt
• Steamed rice, for serving

Before you cook

• Flatten the halved chicken slightly with the palm of your hand so it cooks evenly.
• Toast the shrimp paste wrapped in foil in a dry pan for 1 minute per side until fragrant.

Steps

1. Blend the red chilies, bird's eye chilies, shallots, garlic, and toasted shrimp paste into a smooth paste.
2. Heat the oil in a pan over medium heat and fry the paste for 5 minutes, stirring often, until fragrant and darkened.
3. Stir in the tamarind water and palm sugar and cook for 2 minutes.
4. Season with salt and remove half of the paste to use as a basting sauce, keeping it separate.
5. Rub the chicken all over with the remaining paste and marinate for at least 1 hour.
6. Heat a grill or grill pan to medium-high heat.
7. Grill the chicken skin-side down for 8 minutes until charred in spots.
8. Flip and grill the other side for 8 minutes.
9. Baste both sides generously with the reserved sauce and continue grilling, turning and basting every few minutes, for 15 to 20 minutes until the chicken is cooked through.
10. Pound the grilled chicken lightly with a pestle or the back of a knife to tenderize it, if desired.
11. Serve hot with steamed rice.