Ayam Taliwang — Spicy Grilled Chicken Plate
Crispy-skinned grilled chicken with a fiery chili-garlic glaze, served with fried tofu, tempeh, fresh vegetables, and sambal. A complete Indonesian dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 4 pieces chicken thighs, bone-in skin-on
- 4 whole red chilies, minced
- 3 whole garlic cloves, minced
- 3 tbsp sambal or chili paste
- 1 block firm tofu, pressed and cubed
- 8 oz tempeh, cut into thin slices
- 2 whole lime (juiced)
- 2 cups steamed jasmine rice
Instructions
- 1
Pat chicken dry with paper towels. Season inside and out with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken skin-side down until golden brown, about 5 minutes. Flip and cook another 4 minutes.
- 4
Stir minced chilies, garlic, and sambal into the pan around the chicken. Cook 1 minute until fragrant.
- 5
Reduce heat to medium-low, cover, and cook 6 minutes until chicken is cooked through (internal temp 165°F).
- 6
While chicken cooks, heat 1 tbsp oil in a second skillet over medium-high. Fry tofu and tempeh until golden, about 3 minutes per side.
- 7
Squeeze lime juice over the chicken. Arrange on a plate with rice, fried tofu, tempeh, fresh cabbage, tomatoes, cucumbers, and extra sambal.
Tools you’ll need
- large skillet (12-inch)
- second skillet (10-inch)
- meat thermometer
- paper towels
- tongs
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