Ayam Panggang with Carob Recipe

Carob Ayam Paggang (Grilled Chicken)
Servings: 4
Ingredients
- 1 small chicken, 850g trimmed and spatchcocked
- Marinade Sambal
- 10 dried chillies, soaked in warm water till soft, about 1 hour
- 1tsp (5g) belanchan, toasted till fragrant
- 2 red chillies, seeded
- 1/3 cup (45g) shallots
- 1 ½ tbsp (17.5g) galangal
- 1 ½ tbsp lemon grass, white part only
- 4 kaffir lime leaves
- 2 tsp (10g) salt
- 2 tsp (10g) The Australian Carob Co Organic Carob Syrup
- 1tsp (5g) ground white pepper
- 1 tsp (5g) coriander powder
- ½ tsp (2.5g) dark soy sauce
- 1 tsp (5g) lime juice
- 1 tbsp (15g) vegetable oil
- 1/3 cup (45g) coconut milk
Instruction
- Blend all the ingredients except the chicken and lime juice
- Once blended, add the lime juice to the sambal mixture
- Add the sambal marinade to the chicken, massage and ensure all the marinade covers the chicken
- Add the chicken to the bag and marinade 12 to 24 hours
- Take out the chicken out the fridge and leave for 1 hour for the chicken is be at room temperature
- Preheat the oven at 130 Degree Celsius (270 F), Line roasting pan with aluminium foil
- Place the chicken on top of the roasting rack (skin side up) and spread the marinade on the chicken, leave some for later.
- Roast the chicken for 20 minutes
- After 20 minutes, turn the chicken to the other side, brush the remain marinade on the chicken
- Roast another 20 minutes or until cooked