Spicy Indonesian Chicken2012-11-29
- Serves: 6
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:15 h
- 3 1/2 Pound Whole Chicken
- 3 Teaspoons Red Chilies, chopped
- 3 Cloves Garlic, peeled
- 2 Teaspoons Peppercorns, crushed
- 2 Teaspoons Soft Brown Sugar
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Ground Turmeric
- 1 Tablespoon Lime Juice
- 1 Ounce Butter, chopped
Preheat your oven to 350 degrees.
Use a large cleaver and cut the chicken in half, cutting down the back bone and along the breast bone. Or have the butcher do it for you! To prevent the wings from burning, tuck them underneath. Place the chicken skin side up on a rack in a roasting pan and bake for 30 minutes.
Meanwhile, in a food processor or mortar and pestle combine the chili, garlic, peppercorns and brown sugar. Process briefly until the mixture is a smooth paste. Add the soy sauce, turmeric, and lime juice and continue to process until combined.
After 30 minutes, take the chicken out of the oven. Brush the spice mixture over the chicken. Once well covered, dot with butter pieces and bake it for another 30 minutes or until cooked through. Check the chicken with a meat thermometer. The breast should read an internal temperature of 170 degrees.