Indonesian Grilled Spiced Chicken

Step 1

Roughly chop 4 medium shallots, 5 garlic cloves, and 2 medium red Thai chilies, removing the stems from the chilies first. Peel and chop a 1-inch piece of fresh galangal, 0.5-inch piece of turmeric, and 0.5-inch piece of ginger. Add all of these to a food processor or mortar and pestle along with 3 candlenuts if using.

Step 2

Pulse or grind into a coarse paste, about 2-3 minutes — you want some texture remaining, not a completely smooth purée. If using a mortar and pestle, work in circular motions, pressing and grinding against the sides.

Step 3

Transfer the paste to a small bowl and stir in 3 tablespoons of coconut oil, 2 tablespoons of soy sauce, 1 tablespoon of palm sugar, 1 tablespoon of fresh lime juice, and 1 teaspoon of fine sea salt. Taste and adjust the balance — it should be savory, slightly sweet, spicy, and tangy. Set aside.

Step 4

Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels — dry skin is essential for getting a crispy, caramelized exterior when grilled.

Step 5

Place the chicken thighs in a large bowl or on a baking sheet. Using your hands or the back of a spoon, massage the spice paste all over each thigh, making sure to coat the skin, underside, and any crevices. Reserve any remaining paste for basting.

Step 6

Cover with plastic wrap and marinate at room temperature for 20 minutes, or refrigerate for up to 4 hours. If refrigerated, remove the chicken 15 minutes before grilling to bring it closer to room temperature for even cooking.

Step 7

Preheat your grill (charcoal or gas) to medium-high heat, about 400°F. If using charcoal, wait until the coals are glowing with a light ash coating — you should be able to hold your hand 4 inches above the grates for only 3-4 seconds.

Step 8

Oil the grill grates lightly with a neutral oil on a folded paper towel — this prevents sticking and helps develop a flavorful char. Place the chicken thighs skin-side down on the grates, spacing them 2 inches apart.

Step 9

Grill for 8-10 minutes without moving the chicken — resist the urge to flip early. You're looking for a deep golden-brown char on the skin and should smell rich, fragrant smokiness. The skin will release naturally from the grates when it's ready to flip.

Step 10

Flip the chicken thighs carefully using tongs. If any paste sticks to the grates, use a grill brush to gently remove it. Brush the cooked skin-side with the reserved spice paste.

Step 11

Continue grilling for 7-9 minutes on the second side, until the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F on an instant-read thermometer. The meat should be cooked through and the exterior should have deep caramelized spots and light charring.

Step 12

For the last minute of cooking, brush the second side generously with any remaining reserved paste. This final coat will caramelize and deepen the flavors.

Step 13

Transfer the grilled chicken to a serving platter and let rest for 3-4 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender.

Step 14

Squeeze fresh lime juice over the hot chicken and serve immediately with lime wedges on the side. Serve alongside steamed jasmine rice and a simple cucumber salad for a complete meal.