Recipes - Indonesian

Indonesian Roast Chicken
Best Asian Grill Recipes for Australia Day


Enjoy the succulent taste of roasted chicken with a burst of other flavours served on a banana leaf platter that adds a zing to your taste buds.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Roast
Cuisine: Indonesian









Ingredients:

1 x size 14 chicken

Marinade

½ cup ABC Kecap Manis
⅓ cup coconut milk
4 kaffir lime leaves (thinly sliced)
1 cinnamon quill (crushed)
1 green chilli (finely chopped)
1 tbsp fresh ginger (grated)
½ tsp salt
30g palm sugar
¼ tsp black pepper (freshly ground)
¼ tsp chilli powder
banana leaves (to serve)
lime wedges (to serve)
mango sambal (to serve)




Steps:
  1. Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
  2. Lay chicken flat and cut through the breastbone to form two halves.
  3. Turn chicken over and make a cut in each leg and breast in the thickest part.
  4. Place chicken into a shallow dish.
  5. Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
  6. Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
  7. Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.

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Indonesian Roast Chicken

Indonesian Roast Chicken

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Enjoy the succulent taste of roasted chicken with a burst of other flavours served on a banana leaf platter that adds a zing to your taste buds.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Roast
Cuisine: Indonesian
Ingredients

1 x size 14 chicken

Marinade

½ cup ABC Kecap Manis
⅓ cup coconut milk
4 kaffir lime leaves (thinly sliced)
1 cinnamon quill (crushed)
1 green chilli (finely chopped)
1 tbsp fresh ginger (grated)
½ tsp salt
30g palm sugar
¼ tsp black pepper (freshly ground)
¼ tsp chilli powder
banana leaves (to serve)
lime wedges (to serve)
mango sambal (to serve)

Instructions
  1. Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
  2. Lay chicken flat and cut through the breastbone to form two halves.
  3. Turn chicken over and make a cut in each leg and breast in the thickest part.
  4. Place chicken into a shallow dish.
  5. Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
  6. Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
  7. Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.

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