Balinese Grilled Chicken
Balinese Grilled Chicken
Ingredients
3 tablespoons coconut oil
5 garlic cloves, smashed
2 tablespoons fresh makrut lime
juice, calamansi juice, or Key lime juice
1 tablespoon chopped peeled fresh
turmeric root
1 tablespoon chopped peeled fresh
ginger
1 tablespoon kosher salt
1 teaspoon tamarind paste
1 teaspoon ground coriander
1 (5- to 6-pound) whole chicken
Coconut charcoal
Balinese Raw Sambal Matah
Directions
Heat coconut oil in a small saucepan over
medium until melted, about 1 minute. Remove from heat. Combine coconut oil,
garlic, lime juice, turmeric, ginger, salt, tamarind paste, and coriander in a
food processor; process until mostly smooth, about 30 seconds. Let mixture
stand at room temperature 20 minutes.
Place chicken, breast side down, on a
cutting board. Using poultry shears, cut along both sides of backbone, and
remove backbone. Discard backbone, or reserve for stock. Turn chicken breast
side up, and open underside of chicken like a book. Using the heel of your
hand, press firmly against breastbone until it cracks.
Brush chicken gently with half of the
garlic sauce until completely coated. Let stand at room temperature 1 hour.
Meanwhile, open bottom vent of a charcoal
grill completely. Light charcoal chimney starter filled with coconut charcoal.
When coals are covered with gray ash, pour them evenly onto bottom grate of
grill. Adjust vents as needed to maintain an internal temperature of 350°F to
400°F. Coat top grill grate with oil; place on grill. Place chicken, breast
side up, on oiled grates. Grill, covered, until skin is crisp and golden brown
and a thermometer inserted into thickest portion of meat registers 165°F, 45 minutes
to 1 hour, brushing remaining garlic sauce on chicken occasionally during
cooking.
Remove chicken from grill; let rest 10
minutes. Serve with Balinese
Raw Sambal Matah.
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