Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 red chilies, seeded and chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tbsp tamarind paste
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 cup water
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a blender or food processor, combine garlic, shallot, red chilies, turmeric powder, coriander powder, cumin powder, salt, brown sugar, vegetable oil, lime juice, and tamarind paste. Blend until smooth.
2. In a large bowl, combine the chicken thighs with the spice paste. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Grill the chicken for 6-8 minutes on each side, or until cooked through and the skin is crispy and charred.
6. In a saucepan, combine the water, lemongrass, and kaffir lime leaves. Bring to a boil and simmer for 5 minutes to make the broth.
7. Serve the grilled chicken with the broth on the side.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 25g
Carbohydrates: 7g
Fiber: 1g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red chilies can be substituted with dried chili flakes or cayenne pepper.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add coconut milk to the broth for a creamier texture.
- Use different types of meat, such as beef or pork, instead of chicken.
- Add vegetables to the marinade, such as sliced onions or bell peppers.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Baste the chicken with the leftover marinade while grilling for extra flavor.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled chicken on a platter with the broth on the side. Garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
- Steamed rice
- Grilled vegetables
- Indonesian-style sambal sauce
Suggested side dishes:
- Nasi goreng (Indonesian fried rice)
- Gado-gado (Indonesian salad with peanut sauce)
- Sate (Indonesian skewered meat)
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the chicken is too spicy, reduce the amount of red chilies in the marinade.
Food safety advice:
- Always wash your hands and cooking surfaces before handling food.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
- Store leftover chicken in the refrigerator and consume within 3 days.
Food history:
Ayam panggang bumbu Bali is a traditional Balinese dish that is typically made with chicken that has been marinated in a spicy blend of herbs and spices, then grilled to perfection. Balinese cuisine is known for its bold flavors and use of fresh ingredients, such as lemongrass, kaffir lime leaves, and turmeric.
Flavor profiles:
Ayam panggang bumbu Bali is a spicy and flavorful dish that is sweet, savory, and tangy all at once. The marinade is made with a blend of aromatic herbs and spices, such as garlic, shallot, turmeric, and coriander, which give the chicken a rich and complex flavor.
Serving suggestions:
Serve ayam panggang bumbu Bali with steamed rice and grilled vegetables for a complete meal. The broth on the side can be used to add extra flavor and moisture to the rice.
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Region: Indonesian