Grilled Chicken (Ayam Panggang Kecap)

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Intro: Grilled Chicken (Ayam Panggang Kecap)

This Indonesian grilled chicken is on the spicy side. Great to be served with warm rice and salad.

Step 1: Method

1.4 kg chicken thighs

2 tbsp oil

10 bird eye chilies

3 garlic

2 large onions

1/2 tbsp scallion powder

1/2 tbsp ginger powder

5 candlenuts

1 can coconut milk (400 ml)

Hungarian Vegeta seasoning (or bouillon powder/salt)

Sweet soy sauce (available online, major grocery stores, Asian stores)

Trim fats but leave skins intact

Make paste of chilies, garlic, onion, candlenut, scallion, ginger and 1-2 tbsp oil

Heat oil and saute paste until fragrant

Pour in coconut milk, 2 tbsp sweet soy sauce and Vegeta/seasoning, stir to combine

Add in chicken and cook on medium heat until coconut milk thicken and chicken is cooked through

Preheat oven to 450 F, once ready, turn off oven and turn on the broiler

Place chicken on baking sheet with a rack on it and brush with gravy

Broil chicken on the lowest rack for 10 minutes

Serve immediately with warm rice and salad




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