Spicy Grilled Chicken with Crispy Tempeh & Rice
Ayam taliwang-inspired grilled chicken with a fiery chili glaze, served with steamed rice, crispy fried tempeh, and quick-pickled greens. A complete Indonesian feast that feels restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1 lb boneless chicken thighs
- 3 whole red chiles (or chili flakes)
- 1 tbsp ginger, peeled
- 3 tbsp lime juice
- ½ cup fried tempeh
- 1 cup steamed rice (cooked)
- ½ lb water spinach or bok choy (plecing kangkung)
Instructions
- 1
Blend chiles, ginger, lime juice, salt, and 2 tbsp water into a rough paste.
- 2
Pat chicken dry and rub the chile paste all over both sides.
- 3
Heat oil in a large skillet over medium-high until shimmering, then lay chicken skin-side down.
- 4
Cook skin side 6–7 minutes until golden and crispy, then flip and cook 5 minutes more until cooked through.
- 5
Toss spinach with remaining lime juice, salt, and a pinch of chili flakes; plate raw or warm gently.
- 6
Serve chicken over rice with tempeh, spinach, and extra chili paste on the side.
Tools you’ll need
- cutting board
- chef's knife
- mortar and pestle or blender
- 12-inch skillet
- tongs
- plate
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