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This Indonesian Spicy Grilled Chicken recipe is a burst of smoky, spicy, and savory flavors that’s perfect for any barbecue or dinner. The recipe combines aromatic spices with the silky texture of grilled chicken for a dish that has delighted my family for years.
I remember the first time I made this for a gathering—it disappeared in minutes, and guests couldn’t stop raving about the spice blend.
- Chicken thighs: Juicy and flavorful, they retain moisture when grilled.
- Turmeric powder: Provides a vibrant golden color and earthy undertones; try to use fresh ground for brightness.
- Red chilies: Contribute heat and a rich depth; adjust based on your spice preference.
- Garlic: Adds aromatic richness; fresh garlic is key for the best flavor.
- Vegetable oil: Keeps the chicken moist and prevents sticking.
- Salt: Enhances all the spices and balances the heat.
How To Make Indonesian Spicy Grilled Chicken
- Make the Spice Paste:
- Blend red chilies, garlic, and turmeric powder into a smooth paste. Use a blender or mortar and pestle for an earthy texture.
- Marinate the Chicken:
- Generously rub the spice paste and salt onto the chicken thighs. Let them marinate for at least 30 minutes to soak in the flavors.
- Grill the Chicken:
- Preheat a grill or grill pan over medium heat. Place the marinated chicken on the grill and cook for 20-25 minutes, flipping occasionally. Baste the chicken with vegetable oil as it cooks to keep it tender and add a slight crisp to the skin.
- Serve the Dish:
- Once grilled to perfection, serve the chicken smashed alongside a spicy sambal for an authentic Indonesian touch.
The chilies are my favorite ingredient—they bring a fiery kick to the dish, and I’ve grown to appreciate their complexity since my first visit to Indonesia where this dish originated.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently on a stovetop or grill to retain its smoky flavor.
Ingredient Substitutions
For less spice, substitute red chilies with mild peppers like red bell peppers. If turmeric is unavailable, a small amount of curry powder can mimic the flavor.
Serving Suggestions
Pair this dish with steamed jasmine rice and a refreshing cucumber salad to counterbalance the heat. For an extra dimension, add a drizzle of sweet soy sauce over the chicken before serving.
This recipe not only highlights the bold and fiery flavors of Indonesian cuisine but also represents the cultural importance of communal eating and grilling. Over the years, this dish has become a symbol of warm evenings and family camaraderie at my home.
Recipe FAQs
- → How do I make the marinade for the chicken?
Blend together turmeric powder, red chilies, garlic, and salt to create a smooth paste. This forms the flavorful marinade for the chicken.
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes. For deeper flavor, you can marinate it for 2-3 hours or even overnight in the refrigerator.
- → What type of chili should I use?
Use fresh red chilies for an authentic Indonesian flavor. Adjust the quantity based on your heat preference.
- → What is the best way to grill the chicken?
Grill the chicken over medium heat for 20-25 minutes, turning occasionally to achieve even cooking and a smoky flavor. Baste with oil to keep it moist.
- → Can I substitute turmeric powder with fresh turmeric?
Yes, you can use fresh turmeric. Grate or blend it into the marinade paste for a more vibrant flavor.