Ayam Bakar Taliwang - Lombok Grilled Chicken

4.7 from 3 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8


  • 1 kilogram bone-in chicken parts (I use all drumstick)
  • juice of 1 lime
  • 3 tablespoon oil
  • 1 tablespoon palm sugar (Indonesian: gula Jawa) (*)
  • 1 1/2 teaspoon salt
  • 400 ml coconut milk (from 1 can of coconut milk)
  • 400 ml water
  • Spice paste
  • 15 red cayenne chilies
  • 100 gram shallot (Indonesian: bawang merah)
  • 10 cloves garlic
  • 5 candlenuts (Indonesian: kemiri) (**)
  • 1 tablespoon toasted shrimp paste (Indonesian: terasi bakar) (***)


  1. Mix together chicken and lime juice, set aside for 30 minutes in the fridge.
  2. Heat oil in a wok/large frying pan on medium-high. Sauté spice paste until fragrant, about 5 minutes. Add chicken, palm sugar and salt, mix well. Cook until chicken is no longer pink.
  3. Add coconut milk and water, mix well. Bring to a boil, then lower the heat to a simmer, cook until the sauce has reduced and the chicken is fully cooked and tender, about 45 minutes.
  4. Set the cooked chicken aside. (If you want to store some of the chicken, store them at this stage)
  5. Preheat boiler, and line a baking tray with aluminum foil.
  6. Transfer the chicken to the prepared tray, broil until slightly charred, about 5-8 minutes. Serve hot.


  • (*) Can be substituted with brown sugar.
  • (**) Can be substituted with macadamia nut.
  • (***) Can be substituted with fish sauce, about 2-3 tablespoon.

Another great recipe by https://dailycookingquest.com.