On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles and ginger in the marinade are popular flavors in Indonesian cooking.
10 garlic cloves, halved
3 fresh long red chiles, halved and seeded
6 small shallots, halved
2 tablespoons chopped fresh ginger
1 teaspoon ground turmeric
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
1 chicken, butterflied
4 fresh bay leaves
4 limes, halved
How to Make It
In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. Add the 1/4 cup of vegetable oil and pulse to a fine paste. Transfer the paste to a small skillet and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt and pepper.
Set the chicken in a baking dish and rub the paste all over it. Place the bay leaves on top. Cover and refrigerate for at least 4 hours or overnight.
Light a grill. Line the grate with a double sheet of heavy-duty aluminum foil brushed lightly with oil. Transfer the chicken to the foil, skin side up. Cover and grill over moderate heat (350° to 375°) for 1 hour, until nearly cooked through. Add the limes to the foil and grill the chicken until the juices run clear when an inner thigh is pierced, about 15 minutes longer. Carve the chicken, transfer to a platter and serve with the limes.
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This recipe sounds good, but it says to "grill" but over a constant and exact temp over 1 hr? I knew this was a "recipe" for disaster – but I tried it, and keeping my grill at 350 for an hour was impossible. Results were overcooked chicken and soggy skin. For constant and exact temp, it should really instruct people to bake in the oven!
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