Balinese Barbecue Chicken with Turmeric-Tamarind Glaze
This Balinese grilled chicken is basted with a fragrant garlic, turmeric, and tamarind sauce, giving it a golden, crispy skin and juicy, tender meat.
- Total2h 40m
- DifficultyMedium
- Servings4
This recipe comes from the Indonesian island of Bali, where chicken is often grilled over coconut charcoal and basted with a vibrant sauce of turmeric, garlic, and lime. The result is a beautifully bronzed bird with a complex, savory flavor that's both earthy and bright.
Spatchcocking the chicken ensures even cooking and crisp skin, while the sauce—made with fresh turmeric, ginger, and tamarind—adds a unique, aromatic twist. Serve it with a fresh sambal matah for a truly authentic Balinese experience.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the coconut oil in a small saucepan over medium heat until melted, about 1 minute. Remove from heat.
- In a food processor, combine the melted coconut oil, garlic, lime juice, turmeric, ginger, salt, tamarind paste, and coriander. Process until mostly smooth, about 30 seconds. Let the mixture stand at room temperature for 20 minutes.
- Place the chicken breast side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Discard or reserve for stock.
- Turn the chicken breast side up and open it like a book. Press firmly on the breastbone with the heel of your hand until it cracks.
- Brush the chicken gently with half of the garlic sauce until completely coated. Let it stand at room temperature for 1 hour.
- Meanwhile, open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with coconut charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate.
- Adjust the vents to maintain an internal temperature of 350°F to 400°F. Oil the top grill grate and place it on the grill.
- Place the chicken breast side up on the oiled grates. Grill covered until the skin is crisp and golden brown and a thermometer inserted into the thickest part of the meat registers 165°F, 45 minutes to 1 hour, brushing with the remaining garlic sauce occasionally.
- Remove the chicken from the grill and let it rest for 10 minutes. Serve with Balinese Raw Sambal Matah.
💡 Tips
- If you can't find fresh turmeric, use 1 teaspoon ground turmeric.
- For a smokier flavor, add a few soaked wood chips to the coals.
- Let the chicken rest before carving to keep it juicy.
Inspired by a recipe from Food & Wine