Ayam Panggang Mesanten (Grilled Chicken with Chilies)

This is Indonesian grilled chicken at its most irresistible: charred over hot coals, then bathed in a fiery coconut milk sauce loaded with aromatics.

The chicken gets grilled first until smoky and cooked through, then sliced into bite-sized pieces.

Meanwhile, a pounded paste of shallots, garlic, red chiles, and toasted shrimp paste (terasi) gets fried until fragrant and dry before coconut milk, bay leaves, and crushed lemongrass turn it into a rich, simmering sauce.

A squeeze of fresh lime juice at the finish ties everything together with brightness.

Serve over steamed rice with sambal ulek on the side for those who want even more heat.

Kitchen Tips

• Toast the shrimp paste wrapped in foil before pounding it into the spice paste. This mellows the raw funkiness and brings out a deeper, roasted aroma.
• Crush the lemongrass stalk with the flat side of a knife to release its oils before adding it to the sauce.
• Fry the spice paste until it looks dry and the oil separates out. That’s the signal that the raw flavors have cooked off and the paste is ready for the coconut milk.
• If grilling isn’t an option, broiling the chicken works as a solid backup.