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

1. Blend all the ingredients except the chicken and lime juice
2. Once blended, add the lime juice to the sambal mixture
3. Add the sambal marinade to the chicken, massage and ensure all the marinade covers the chicken
4. Add the chicken to the bag and marinade 12 to 24 hours
5. Take out the chicken out the fridge and leave for 1 hour for the chicken is be at room temperature
6. Preheat the oven at 130 Degree Celsius (270 F), Line roasting pan with aluminium foil
7. Place the chicken on top of the roasting rack (skin side up) and spread the marinade on the chicken, leave some for later.
8. Roast the chicken for 20 minutes
9. After 20 minutes, turn the chicken to the other side, brush the remain marinade on the chicken
10. Roast another 20 minutes or until cooked