Balinese-style Barbecued Chicken

bowl Serves 6


  • 6 shallots, roughly chopped (or 2 brown onions instead)
  • 2 red chillies, seeds removed, roughly chopped
  • 1 piece (3cm) fresh ginger, roughly chopped
  • 1 Tbsp tamarind sauce
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1 Tbsp oil
  • 6-8 chicken pieces such as thigh cutlets, drumsticks or wings
  • 1 cup coconut milk
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  • 1. Place the shallots, chillies, ginger, tamarind paste, brown sugar and salt in the bowl of a food processor or mortar. Process or pound the mixture to make a smooth paste.

  • 2. Heat the oil in a frypan over a medium heat. Add the chicken pieces and cook – turning them so they cook evenly – for 4-5 minutes or until they are golden.

  • 3. Add the spice mixture to the pan and cook the chicken, while stirring, for a further 2 minutes.

  • 4. Add 1 cup of water and the coconut milk, reduce the heat to low and simmer for 20 minutes.

  • 5. Remove the chicken from the pan and reserve the sauce.

  • 6. Place the chicken on a preheated barbecue and continue cooking it for a further 10-15 minutes, or until the chicken is charred golden and cooked through. Serve the chicken with the sauce.

  • Courtesy to Food Magazine.

By Bronwyn Byrne

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