Balinese Grilled Chicken Recipes

BALINESE GRILLED CHICKEN WITH APPLE-MACADAMIA CHILE SAUCE

Balinese Grilled Chicken With Apple-Macadamia Chile Sauce image

Number Of Ingredients 20

Ingredients

FOR THE CHICKEN AND MARINADE:
1/2 cup water, Tamarind (see recipe under "Ground Meet, Burgers and Sausages"), or 1/4 cup balsamic vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 chicken (3 1/2 to 4 pounds), quartered, or 4 bone-in chicken breast havles with skin
FOR THE SAUCE:
2 tablespoons vegetable oil
2 shallots, minced
2 cloves garlic, minced
1 to 2 hot chilies, fresh, minced (for a milder sauce, seed the chiles)
1 tablespoon ginger, minced fresh
1/2 teaspoon turmeric, ground
5 macadamia nuts, coarsely chopped
1 apple, large Granny Smith, peeled, cored, and finely chopped
1 cup chicken broth, homemade or canned low-sodium
2 teaspoons asain fish sauce, or soy sauce, or to taste
1 teaspoon lime juice, fresh, or more to taste
salt and freshly ground black pepper, to taste

Steps:

1. Combine the Tamarind Water, oil, garlic, salt, and pepper in a large nonreactive bowl and whisk to mix. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the pieces to the mixture in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better).2. Preheat the grill, using the two-tiered method.3. Meanwhile, prepare the sauce. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the shallots, garlic, chile, and ginger and sauté until lightly browned, about 4 minutes. Stir in the turmeric, macadamia nuts, and apple and sauté until the apple is soft, 3 to 5 minutes. Add the broth, 2 teaspoons fish sauce, and the teaspoon of lime juice and bring to a boil. Boil, uncovered, for 3 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a blender. Process to a smooth purée, then return to the pan and simmer, uncovered, over low heat until thick and richly flavored, 3 to 5 minutes longer. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, and salt and pepper as necessary the sauce should be highly seasoned. Keep warm, covered (see Note).4. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade discard the marinade. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.5. Transfer the chicken pieces to serving plates or a platter and spoon the sauce on top, to serve.Serves 4Note: The sauce can be prepared up to 48 hours ahead of time. Refrigerate, covered, and reheat before serving.

Nutrition Facts : Nutritional Facts Serves

BALINESE CHICKEN WINGS

Balinese Chicken Wings image

On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home. She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes.

Provided by CHEYENNIGANS

Categories Appetizers and Snacks Spicy

Time 1h50m

Yield 4

Number Of Ingredients 8

Ingredients

4 cloves garlic, minced
1 fresh red chile pepper, finely chopped
1 shallot, minced
1 (1 inch) piece fresh turmeric root, peeled and minced
1 teaspoon kosher salt
1 tablespoon brown sugar
2 teaspoons olive oil
12 chicken wings, separated at joints, tips discarded

Steps:

Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
Bake in preheated oven until deep, golden brown, about 30 minutes.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 7.7 g, Cholesterol 58 mg, Fat 15.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 4.1 g, Sodium 540.8 mg, Sugar 4.3 g

GRILLED INDONESIAN CHICKEN SATAY

Grilled Indonesian Chicken Satay image

This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.

Provided by Cilantro in Canada

Categories Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken thighs, cubed (or I use pork sometimes)
salt
pepper
garlic powder
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon teriyaki sauce (I use kikkoman baste and glaze teriyaki sauce)
1 1/4 tablespoons oyster sauce
1/4 teaspoon oil (use just enough to make it easy to baste with)
wooden skewer

Steps:

Soak wooden skewers in water for at least 30 minutes.
Thread chicken or pork onto skewers.
Season both sides with salt, pepper and garlic powder.
Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN GRILLED CHICKEN

Indonesian Grilled Chicken image

This recipe is from a Betty Crocker cookbooklet that I have had since 1995. I made a few changes. It makes a nice summer meal. The recipe says to serve it with couscous; however, I made Recipe #114887 and it made for a very colorful meal.

Provided by PaulaG

Categories Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup orange juice
1/4 cup peanut butter
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
1 medium bell pepper, cut into 1/2-inch strips (Use a red or orange for added color and appeal.)
1/2 cup shredded coconut, toasted
1/2 cup golden raisin
cooked rice

Steps:

Put the orange juice, peanut butter and curry powder in blender container; blend until smooth.
Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine.
Cover the chicken and place in refrigerator for 1 hour.
Remove the chicken from the marinade; discarding marinade,.
Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center.
Spoon cooked chicken on top of rice and garnish with coconut and raisins.

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