Date Night · Indonesian
Ayam Bakar Taliwang
We grill this Lombok chicken over fire, letting the chili and shrimp paste marinade penetrate the meat.
Why This Works
The high chili count combined with fermented shrimp paste creates an intense, layered heat that lingers beautifully.
The Upgrade
Add a tablespoon of thick coconut milk to the sauce right at the end to mellow the heat slightly.
Chef's Secret
Michelin TechniqueThe key is to toast the shrimp paste over a flame until it is extremely fragrant before adding it to the blend; this removes the 'raw' fishiness.
Ingredients
Total time including resting: 45 min
Directions
Rub the chicken with a little salt and lightly sear on a hot pan for color.
5 minIn a pan, cook the blended chili paste, shallots, garlic, and shrimp paste with coconut oil until it darkens and smells 'cooked' (about 10 minutes).
10 minBrush the chicken liberally with the sauce and place on a hot grill (400°F).
Grill for 8-10 minutes per side, basting with the remaining sauce constantly.
10 minWatch for the edges of the chicken and the chili paste to caramelize into a slightly charred, sticky glaze.
5 minRest for 5 minutes to let the juices redistribute.
5 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Three Valleys Zinfandel
Grilled chicken with chili and shrimp paste needs a fruit-forward wine with low tannins to avoid metallic clashes. Zinfandel's jammy notes stand up to the boldness of the fire.
Nutrition per Serving
420
calories
34g
protein
12g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Eggplant
Brush eggplant slices with sweet soy and char them to complement the spicy, smoky chicken.
Ingredients
Directions
Preheat your grill or cast-iron skillet to high heat.
Whisk together the kecap manis, neutral oil, sesame oil, and salt in a small bowl.
Brush both sides of the eggplant slices generously with the soy glaze.
Place the eggplant on the grill and sear for 3 to 4 minutes per side until deeply charred and tender.
Transfer to a platter and brush with any remaining glaze.
Garnish with sesame seeds and serve immediately.
Side Dish
Tomato Basil Salad
A light tomato salad with lime juice helps refresh the palate against the heavy shrimp paste marinade.
Ingredients
Directions
Arrange the tomato wedges on a chilled serving platter.
Whisk the lime juice, olive oil, salt, and pepper in a small bowl until emulsified.
Drizzle the dressing evenly over the tomatoes.
Scatter the torn basil leaves across the top.
Serve immediately to maintain the integrity of the tomato texture.
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