Spicy Grilled Chicken Taliwang
Lombok's iconic grilled chicken, crispy-skinned and glazed with a fiery chili-garlic paste. Ready in under 20 minutes with serrano or Thai chilies on the side.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, skin-on and bone-in
- 3 medium red chilies
- 4 cloves garlic cloves
- 1 tbsp palm sugar or brown sugar
- 2 tbsp fresh lime juice
- 2 whole serrano or Thai green chilies, sliced
Instructions
- 1
Pat chicken thighs dry and season with salt and black pepper on both sides.
- 2
Pound red chilies, garlic, and palm sugar in a mortar into a rough paste. Stir in lime juice and 2 tbsp of oil.
- 3
Heat a skillet or grill pan over medium-high until it shimmers. Place chicken skin-side down and sear 5 minutes without moving until skin crisps and renders.
- 4
Flip chicken skin-side up. Spread the chili paste over the flesh side and cook 6 minutes until internal temp hits 165°F.
- 5
Transfer chicken to a plate. Scatter fresh sliced green chilies over the top.
- 6
Serve hot with any pan juices drizzled over, accompanied by sliced green chilies and lime wedges.
Tools you’ll need
- mortar and pestle
- 12-inch skillet or grill pan
- meat thermometer
- tongs
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