To make herb grilled chicken tastes better, poke holes around chicken. with this trick, the herb sauce will be easily absorbed into the meat.
1 whole chicken, cut into 4 pieces
1 teaspoon tamarind juicefrom 1/2 teaspoon of tamarind dissolved in 1 tablespoon water
1/2 teaspoon salt
1 pandan leaf, finely sliced
4 lime leaves, midribs removed, finely sliced
2 tablespoons sweet soy sauce
2 teaspoons salt
1/4 teaspoon white pepper powder
1 1/2 tablespoons brown sugar
300 ml coconut milkfrom half coconut
2 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
3 cloves garlic
4 candlenuts, toasted
1/2 teaspoon terasi (shrimp paste),toasted
1. Marinate chicken with tamarind juice and salt. Let it set for 20 minutes.
2. Sauté ground spices blend, pandan leaves, and lime leaves until fragrant. Add chicken. Stir until the color changes.
3. Add sweet soy sauce, salt, and sugar. Stir well. Pour in half of coconut milk gradually while stirring it. Cook it until boiling and the liquid is reduced.
4. Add in again the rest of coconut milk. Stir until the chicken is tender and the liquid is absorbed into the meat.
5. Grill chicken until cooked and fragrant. Glaze it with remaining seasoning. Turn it over occasionally to help cooking it evenly.
6. Remove from heat.
7. Herb Grilled Chicken is ready to serve.
