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Balinese grilled coconut and turmeric chicken recipe
Balinese grilled coconut and turmeric chicken recipe
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Prep Time:
375 minutes
Cook Time:
35 minutes
Total Time:
410 minutes
Make Balinese-style chicken a day ahead for maximum flavor.
Ingredients:
  • 4 (about 1.5kg) chicken marylands (see notes)
  • 8 garlic cloves, coarsely chopped
  • 4 French shallots, peeled, coarsely chopped
  • 2 sticks lemongrass, white part only, thinly sliced
  • 1 long fresh red chilli, coarsely chopped, plus sliced chilli, extra, to serve
  • 3cm-piece fresh ginger, peeled, coarsely chopped
  • 60ml (1/4 cup) coconut milk
  • 48.80 gm fish sauce
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 4 fresh limes, halved
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 62.50 ml fresh coriander sprigs
  • Steamed jasmine rice (optional), to serve
Instructions:
  • Simply use a sharp knife to separate the drumsticks and thighs from the chicken marylands at the joint.
  • Combine garlic, shallot, lemongrass, chili, ginger, coconut milk, fish sauce, ground coriander, and turmeric in a food processor until smooth. Transfer the marinade to a large glass or ceramic bowl. Add chicken, ensuring even coating. Refrigerate for 6 hours or overnight for optimal flavor infusion.
  • Preheat a barbecue grill or chargrill pan to medium-high. Grill the chicken, turning occasionally, for 30 minutes or until juices run clear when pierced with a skewer. Rest covered with foil on a platter for 10 minutes before serving.
  • Grill the limes cut-side down on the barbecue for 3-4 minutes until lightly charred while the chicken is resting.
  • Present the chicken alongside grilled limes and cucumber. Sprinkle with fresh coriander and an extra kick of chili right before serving.

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