Cooking Times

255 min
Prep Time
60 min
Cook Time
315 min
Total Time

Ingredients (12 items)

4.00 lbs Whole chicken
spatchcocked
2.00 cups Coconut milk
8.00 large Shallots
3.00 stalks Lemongrass
chopped
2.00 inch piece Galangal
2.00 tsp Turmeric powder
2.00 tbsp Chili paste
3.00 tbsp Palm sugar
2.00 tbsp Tamarind paste
2.00 inch piece Ginger
6.00 cloves Garlic
2.00 tsp Salt

Instructions (8 steps)

1
Blend shallots, lemongrass, galangal, ginger, garlic, chili into paste.
2
Toast paste in pan for 5 minutes until fragrant.
5 minutes
3
Add coconut milk, turmeric, palm sugar, tamarind, salt. Simmer 10 minutes.
10 minutes
4
Reserve half the sauce for basting. Marinate chicken in remainder 4 hours.
240 minutes
5
Grill chicken over medium charcoal, skin side down first.
20 minutes
6
Flip and baste every 10 minutes with reserved sauce.
30 minutes
7
Continue grilling until internal temp 165°F and golden.
8
Rest 10 minutes. Serve with nasi impit and cucumber salad.
10 minutes