Ayam Taliwang

• Bone-in chicken pieces, skin-on 1.2 kg (2.6 lb)

  A young chicken, cut into 8 pieces. Substitute: 1.2 kg boneless chicken thighs — cooks faster, a little less smoky.

  How to choose: A young, small chicken if you can find one; the meat stays tender over charcoal. Avoid very large broilers, which dry out before the paste cooks.

  How to prepare: Cut into 8 pieces and pat dry with paper towels.

  Required
• Shallots 80 g (about 5)

  Peeled. Substitute: 80 g yellow onion — milder and a little sweeter.

  How to choose: Firm, heavy shallots with dry papery skins.

  How to prepare: Peel and roughly chop.

  Required
• Garlic 20 g (4 cloves)

  Peeled. Substitute: 5 g garlic powder — less fresh bite.

  How to choose: Plump cloves with no green shoots.

  How to prepare: Peel and roughly chop.

  Required
• Large red chillies 60 g (about 4)

  Seeds removed for less heat. Substitute: 60 g red bell pepper plus 1 teaspoon chilli flakes — much milder.

  How to choose: Glossy, firm chillies with bright red skin.

  How to prepare: Remove the stems and seeds, then roughly chop.

  Required
• Bird's eye chillies 15 g (about 8)

  Stems removed; keep the seeds for full heat. Substitute: 5 g bird's eye chillies for a gentler burn.

  How to choose: Small, firm chillies; the smaller they are, the hotter they tend to be.

  How to prepare: Remove the stems and roughly chop.

  Required
• Fresh kencur (sand ginger) 10 g (1 small piece)

  Peeled; the key Lombok aromatic. Substitute: 10 g fresh ginger — warmer and less camphor-like.

  How to choose: A small, pale rhizome with a camphor smell; find it in Indonesian or Asian grocers.

  How to prepare: Peel and slice thinly.

  Required
• Tomato 100 g (1 medium)

  Ripe and soft. Substitute: 100 g tinned chopped tomatoes, drained.

  How to choose: A ripe tomato that gives when pressed.

  How to prepare: Roughly chop.

  Required
• Lime juice 30 ml (2 tablespoons)

  Freshly squeezed. Substitute: 30 ml lemon juice.

  How to choose: A heavy lime with thin skin gives the most juice.

  How to prepare: Squeeze just before blending.

  Required
• Palm sugar 10 g (2 teaspoons)

  Finely chopped or grated. Substitute: 10 g light brown sugar.

  How to choose: Dark, soft palm sugar with a caramel smell.

  How to prepare: Chop or grate so it dissolves in the paste.

  Required
• Coconut oil 14 g (1 tablespoon)

  For the paste and brushing the grill. Substitute: 14 g vegetable oil.

  How to choose: Any neutral cooking oil works, but coconut oil suits the dish.

  How to prepare: Measure into a small bowl.

  Required
• Cucumber 120 g (1 small)

  Sliced, to serve. Substitute: 120 g shredded cabbage.

  How to choose: A firm cucumber with dark green skin.

  How to prepare: Slice into rounds.

  Optional
• Fine sea salt 6 g (1 teaspoon)

  For the paste. Substitute: 6 g table salt.

  How to choose: Fine salt dissolves evenly into the paste.

  How to prepare: Measure into a small bowl.

  Required
• Water 60 ml (1/4 cup)

  For blending the paste. Substitute: 60 ml chicken stock — a little richer.

  How to choose: Plain water is all the paste needs.

  How to prepare: Measure into a jug.

  Optional

Estimated cost: Low — about $3–4 per serving at home (USD)

info The chicken is grilled until the thickest part reaches 74°C (165°F) and the chilli paste is cooked through before serving.

Execution Methodology & Culinary Technique

1. 1

   Blend the Fiery Chilli Paste

   10 Minutes Room temperature, about 21°C (70°F)

   Put the shallots, garlic, large red chillies, bird's eye chillies, kencur, tomato, lime juice, palm sugar, coconut oil, salt and water in a blender and blend to a thick, brick-red paste, stopping to scrape the sides down once or twice.

   A thick paste clings to the chicken; add water a spoonful at a time only if the blender stalls. In Lombok, some cooks add a teaspoon of shrimp paste (terasi) here for extra depth — leave it out for a milder, shellfish-free version.

   Done when: The paste is smooth, thick and brick-red, with no large pieces of chilli or shallot left.

2. 2

   Rub and Marinate the Chicken

   30 Minutes Room temperature, about 21°C (70°F)

   Rub the paste all over the chicken pieces, pushing some under the skin, and set aside to marinate for 30 minutes. Keep the leftover paste in the blender jug for basting.

   Do not marinate longer than 30 minutes at room temperature; the lime juice will start to firm the surface of the meat. For a deeper flavour, marinate in the fridge for up to 4 hours instead.

   Done when: Every piece is evenly coated, with paste worked under the skin.

3. 3

   Grill the First Side

   15 Minutes Medium-high grill heat, about 200°C (400°F)

   Heat a charcoal grill or gas barbecue to medium-high and oil the grate lightly. Lay the chicken skin-side down and grill for 15 minutes, turning once, until the skin is browned and the paste has set.

   Charcoal gives the truest Lombok flavour; if you use a gas grill, keep the lid closed so the smoke stays around the chicken. Do not press the chicken down — it squeezes out the juices.

   Done when: The skin is browned in patches and the paste has dried onto the meat.

4. 4

   Baste and Finish Grilling

   15 Minutes Medium-high grill heat, about 200°C (400°F)

   Brush the chicken generously with the leftover paste and keep grilling for 15 minutes more, turning and basting twice, until the chicken is charred at the edges and cooked right through.

   Baste in the last 10 minutes only — paste brushed on too early burns before the chicken cooks. The chicken is done when the juices run clear.

   Done when: The thickest part of the thigh reads 74°C (165°F) on a thermometer and the juices run clear when pierced.

5. 5

   Rest, Slice and Serve

   5 Minutes Room temperature, about 21°C (70°F)

   Rest the chicken for 5 minutes so the juices settle, then pile the pieces on a banana leaf or a platter with the cucumber and tomato slices. Serve with steamed rice.

   Resting keeps the meat juicy; cutting straight from the grill lets the juices run out onto the plate.

   Done when: The chicken is juicy inside, the skin is crisp, and the paste is dark red and fragrant.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides niacin and vitamin B6 from the chicken, vitamin C from the chillies, tomato and lime, and vitamin A from the chillies. Nutrition is estimated.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA fiery, protein-rich dinner — one generous portion with rice and cucumber makes a complete Lombok meal.
• ChildrenToo hot for most children as written — grill a piece with the paste scraped off and just a little lime, or use only the large red chillies and skip the bird's eye chillies.
• ElderlyHigh in protein and easy to chew when the meat is taken off the bone — serve a thigh piece with rice and cucumber, and go easy on the chilli paste.
• Pregnant womenSafe when the chicken is grilled right through to 74°C (165°F) — eat it freshly cooked and hot, and skip extra raw chilli if heartburn is a problem.
• Breastfeeding womenA filling, protein-rich dinner; the chilli heat does not pass into breast milk in any meaningful amount, so enjoy it as you like.
• AthletesAbout 57.5 g of protein per serving makes this a strong post-training dinner — add an extra scoop of rice to top up energy.
• Weight gainAdd a second piece of chicken and an extra spoonful of rice to lift the energy of the meal.
• Weight lossThe chicken itself is lean, so keep to one piece, load the plate with cucumber and plecing kangkung, and go easy on the rice.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesVery low in carbohydrate — about 11.9 g per serving — so the chicken itself is easy to fit in; watch the rice portion, and ask your clinician about portions.
• High blood pressureAbout 804 mg of sodium per serving, mostly from the added salt, so keep the salt as written and skip salty side sauces; ask your clinician about your sodium target.
• Kidney diseaseHigh in protein, so it may not suit a restricted kidney diet; ask your clinician before eating it.
• GoutChicken is low in purines, but the rich skin and any shellfish paste in other versions add up — eat the meat without the skin during a flare; ask your clinician for advice.
• Stomach issuesThe chilli heat can irritate a sensitive stomach — eat a small portion, keep the cucumber close, and skip the bird's eye chillies if they trouble you; ask your clinician if symptoms flare.
• Cardiovascular diseaseGrilled rather than fried, but the skin adds saturated fat — take the skin off and keep the portion to one piece; ask your clinician about portions.
• Fatty liverThe chicken is lean, but the skin and coconut oil add fat, so eat the meat without the skin and keep the portion moderate; ask your clinician about portions.
• Food allergiesContains no shellfish, egg, milk, wheat or nuts as written — but some Lombok versions add shrimp paste, so check before eating if you have a shellfish allergy; ask your clinician if you are unsure.
• Special therapeutic dietsHigh in protein and low in carbohydrate, but very spicy and salty — it can be adapted with less chilli and less salt, but ask your clinician or dietitian before relying on it for a therapeutic diet.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool quickly, then store in an airtight container with any leftover paste spooned over the top.

In the fridge

Cooked chicken 3–4 days in the fridge.

In the freezer

Cooked chicken up to 3 months, wrapped well; thaw overnight in the fridge.

How to reheat

Reheat in a hot oven at 190°C (375°F) for 10–12 minutes until steaming hot throughout, to 74°C (165°F); brush with a little oil so the skin crisps again.

Freezing recommended

Yes, cooked.

Signs it has spoiled

Sour or off smell, slimy skin, or grey flesh.