Ayam Taliwang — Smashed Spicy Grilled Chicken
Crispy-skinned chicken thighs pounded flat, grilled until charred, then smashed with a fiery ginger-chili-garlic paste. Served over rice with fried greens, fresh cucumber, and sambal on the side.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, boneless or bone-in
- 1 thumb-sized piece, peeled ginger, fresh
- 3 medium red chiles (or 1 tbsp chili paste)
- 4 cloves garlic cloves
- 1 whole lime (juiced)
- 1.5 cups (cooked) steamed white rice
- ¾ cup plecing kangkung (fried spinach with sambal)
- ½ whole cucumber, sliced
Instructions
- 1
Pat chicken dry. Pound each thigh flat between plastic wrap to about 1/2-inch thick.
- 2
Pound ginger, chiles, and garlic with a mortar and pestle into a rough paste; add lime juice and a pinch of salt.
- 3
Heat oil in a large cast-iron skillet or grill pan over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken 4 minutes per side without moving, until skin is golden-brown and crispy. Center does not need to be fully cooked yet.
- 5
Transfer chicken to a cutting board. Spread the ginger-chili paste on top of each piece and fold in half, pressing gently to crush.
- 6
Divide rice, plecing kangkung, and cucumber between plates. Top with smashed chicken. Serve immediately with extra sambal on the side.
Tools you’ll need
- 12-inch cast-iron skillet or grill pan
- mortar and pestle
- cutting board
- plastic wrap
- kitchen knife
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