Indonesian Spicy Grilled Chicken
Crispy, spicy-sweet Indonesian chicken from West Nusa Tenggara, coated in a complex paste of garlic, chilies, and shrimp paste. Bold, aromatic, and deeply satisfying—a showstopper dish that's easier than it looks.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 8 pieces (about 2 lbs) boneless skinless chicken thighs
- 8 cloves garlic cloves, peeled
- 4 pieces Thai red chilies, stemmed
- 3 medium shallots, peeled
- 1 tablespoon shrimp paste (terasi)
- 1 tablespoon galangal root, peeled and sliced
- ½ teaspoon turmeric powder
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon salt
- 4 tablespoons vegetable oil for frying
- 2 tablespoons fresh lime juice
Instructions
- 1
Pat 8 boneless skinless chicken thighs completely dry with paper towels — removing surface moisture helps them brown properly. Set aside on a cutting board.
- 2
Make the spice paste: Roughly chop 8 peeled garlic cloves, 4 stemmed Thai red chilies, and 3 peeled medium shallots. Add these to a mortar with 1 tablespoon of shrimp paste (terasi), 1 tablespoon of peeled and sliced galangal, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt. Pound and grind until you reach a coarse, fragrant paste — you should see bits of chili and garlic throughout, not a smooth purée. This should take 2–3 minutes of steady grinding.
- 3
Rub the entire spice paste evenly over all sides of each chicken thigh, working it into crevices. Let the chicken sit at room temperature for 10 minutes while you prep your cooking vessel — this allows flavors to begin penetrating the meat.
- 4
Set a 12-inch skillet over medium-high heat and add 4 tablespoons of vegetable oil. Let the oil preheat for 2 minutes until it shimmers — a small piece of chicken should sizzle immediately when it touches the surface.
- 5
Working in batches to avoid crowding, place the paste-coated chicken thighs skin-side down in the hot oil. Listen for an aggressive, steady sizzle — if it sounds quiet or muted, your oil isn't hot enough. Cook for 6–7 minutes without moving them. You're building a deep golden, slightly caramelized crust on the bottom. The paste may appear to be darkening at the edges — this is correct and adds deep flavor.
- 6
Flip each thigh carefully with a spatula and cook the second side for 5–6 minutes, until the chicken is golden-brown all over and cooked through (internal temperature should reach 165°F when you insert an instant-read thermometer into the thickest part without touching bone). The paste will form a savory, caramelized crust.
- 7
If cooking in batches, transfer the cooked chicken to a warm plate and repeat with remaining pieces. Once all chicken is cooked, drain off all but 1 tablespoon of oil from the pan.
- 8
Return all chicken to the pan and drizzle evenly with 2 tablespoons of fresh lime juice. Toss gently with tongs or a spatula to coat, working for about 30 seconds — the lime brightens the savory spice paste. Dissolve 1 tablespoon of palm sugar or brown sugar into the pan juices by tilting and swirling; the residual heat will melt it into a glossy coating.
- 9
Transfer the finished chicken to a serving platter, scraping any caramelized bits from the pan and spooning them over the top. Let rest for 2 minutes — carryover cooking will finish any thicker pieces gently. Serve hot as the center of a rice bowl with sambal on the side, or alongside steamed jasmine rice and fresh cucumber slices for cooling contrast.
Tools you’ll need
- mortar and pestle
- 12-inch skillet
- instant-read thermometer
- spatula
- paper towels
- cutting board
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
