Indonesian Spicy Grilled Chicken with Coconut Water
Serves: 6
  • 6 whole chicken legs
  • 6 pcs red chili
  • 8 small red onion
  • 2 garlic clove
  • 1 young coconut (water and flesh)
  • 80g salted butter
  • 80g ABC kecap manis
  • 2 limes, cut to wedges
  1. Remove the green head from chili and cut in half. In a small pot, bring water and chili to a boil, about 10 minutes or until it is soft.
  2. Once soft, remove from pot and add it in a food processor or blender. Blend with red onion and garlic and 2-3 tbsp of the coconut water until smooth.
  3. Pour out into a saucepan and cook on medium heat. Once it starts bubbling, add in butter. Stir till butter has melted and seperated from the chili. The chili paste will be slightly darker red in colour. This will take about 10 minutes.
  4. In a pot, add in chicken legs and the remaining coconut water. Cover with a lid. Turn on the heat and let it cook for 10 minutes, without opening the lid.
  5. After the chili paste is fragrant and pasty, pour it into a tray. Add kecap manis (the amount of kecap is the same ratio as the chili paste in volume). Squeeze in juice from 1½ limes. Keep the remaining ½ lime to squeeze it before serving.
  6. Add in the chicken, coat the paste all over and let it marinade for at least 30 minutes.
  7. Turn on the grill function in the oven (200 C) and grill, skin side up for 15-20 minutes. Yes, including the marinade (It is delicious with rice)
  8. Slice coconut flesh and sprinkle on top with some chopped chili, coriander and lime wedge.
Recipe by Swee San's Kitchen at

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