Ayam Panggang (barbecued Spicy Chicken)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 10 chicken wings or 10 whole chicken legs
• 2 garlic cloves
• 2 1/2 cm gingerroot
• 1 tablespoon lime juice, preferably from small round limes (limau kesturi)
• 1/2 teaspoon salt
• 5 -10 chilli padi chilies
• 25 red chilies
• 15 shallots
• 10 garlic cloves
• 2 tomatoes
• 2 tablespoons oil
• 4 tablespoons lime juice, preferably from small round limes (limau kesturi)
• 1 tablespoon sugar
• salt and pepper

Recipe

• 1 pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
• 2 -set aside.
• 3 to prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
• 4 slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
• 5 put steamed items in a blender and process coarsely.
• 6 heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
• 7 add lime juice, sugar, salt and pepper to taste.
• 8 cook the chicken over charcoal for 5 minutes, turning halfway through. rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
• 9 return chicken to the barbecue and cook until tender and golden brown on both sides.
• 10 hint: the spice paste can be prepared several hours in advance.