On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking. Fast and Easy Chicken Recipes
How to Make It
In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. Add the 1/4 cup of vegetable oil and pulse to a fine paste. Transfer the paste to a small skillet and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt and pepper.
Set the chicken in a baking dish and rub the paste all over it. Place the bay leaves on top. Cover and refrigerate for at least 4 hours or overnight.
Light a grill. Line the grate with a double sheet of heavy-duty aluminum foil brushed lightly with oil. Transfer the chicken to the foil, skin side up. Cover and grill over moderate heat (350° to 375°) for 1 hour, until nearly cooked through. Add the limes to the foil and grill the chicken until the juices run clear when an inner thigh is pierced, about 15 minutes longer. Carve the chicken, transfer to a platter and serve with the limes.
Suggested Pairing
You May Like
Aggregate Rating value: 3
Review Count: 603
Worst Rating: 0
Best Rating: 5
Author Name: Rachel Newton
Review Body: This recipe was amazing. I only used 4 garlic cloves, one serrano , half a medium size yellow onion, and used olive oil instead. I left the ginger out and used the full amount of turmeric. I forgot to cook the marinade but the chicken breast I used came out full of flavor. I used a cast iron instead of the grill. I seared the chicken and finished it in the oven. And the result was amazing. The whole family loved the flavor. It was really easy too.
Review Rating: 5
Date Published: 2018-02-24
