Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Chef Metcalf

Balinese Chicken

Recommended Posts

Balinese Chicken

Use as many tablespoons of the super fine cut leaves as you have the patience to cut.

The more the better.

You can expand on this and add garlic or whatever, but just the pure kaffir flavour is fantastic.

  • 6 T (minimum) finely minced kaffir lime leaves
  • 1 chicken, cut up
  • sweet chili sauce

Remove the skin from the chicken and rub with peanut oil (evoo for European dishes, peanut oil for Asian).

Sprinkle with kaffir and massage into the chicken.

Leave it in the fridge to marinate for 1-24 hours.

Then BBQ it.

If it's too cold then bake it but it's much better BBQ'd.

Baste it while BBQ'ing or baking with some extra peanut oil/kaffir mixture.

Serve the sweet chili sauce on the side for dipping (try and find Cock brand, it's seems to be the best quality as some of the others have really crunchy indigestible chili's).

Keywords: Easy, Chicken, Southeast Asian

( RG1197 )

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...